Recipe By Lili Hanft, FNTP
Healthy Thanksgiving Cook-Along with Lili Hanft
Join Lili Hanft in a virtual wellness class hosted by the Concord Food Co-op. In this free class, you will learn how to bake a nourishing Pumpkin Pie from nutrient-dense, whole-food ingredients. The pumpkin pie recipe that will be taught is free of refined sugar, gluten, and dairy. Sign up for the virtual Healthy Thanksgiving Cook-Along, November 10th, from 6pm-7pm at this link.
Lili Hanft is a Functional Nutritional Therapy Practitioner (FNTP). She is passionate about the power of nutrient-dense food to nourish the body. She strives to inspire people to get into their kitchens, explore local and seasonal foods, and feel empowered to transform their health. Learn more at this website.
Shopping List:
Crust:
1 Cup of Almond Meal
1 Small Egg
1 TSP of Coconut Oil
Maple Syrup
Salt
Filling:
1 14oz Can of Pumpkin Puree
3/4 Cup of Full Fat Canned Coconut Milk
2 Eggs, Beaten
1/2 TSP Ground Cinnamon
1/2 TSP Ground Ginger
1/2 TSP Ground Nutmeg
1/4 TSP Sea Salt
2 TBSP Blackstrap Molasses
1/3 Cup Maple Syrup
Recipe:
- Melt the coconut oil in a 9″ pie pan.
- Stir together the almond meal, egg, melted coconut oil, a pinch of salt, and a splash of maple syrup.
- Press the crust into the pan. Make a thin, even layer of crust and crimp the edge if desired.
- Whisk together the filling ingredients.
- Pour into the crust and bake at 350 degrees for 35 minutes or until set.
- Let cool before serving.
