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Pecan Pumpkin Pie (vegan + gluten-free)

 

 

The health coach in me is wanting to help prepare you mentally as we go into the holiday season… as this is a time that includes more access to sweets, spirits, and scrumptious family traditional meals.

 

What to prepare for mentally?

Let’s combine the stress of travel, the changes in normal routine, those awkward conversations you might have about the recent election with your family which end up rehashing old childhood wounds of not being understood…

 

You see where I am getting at?

 

These experiences of stress and anxiety can set off old patterns of behavior

Causing us to eat a little too much, masking our emotions in delicious sweets and cocktails…

Which have an impact on our blood sugar levels as well as gut microbiome, which afterwards, can enhance yeast and bacterial growth, as well as additional unwanted weight gain, bloating and foggy thinking.

 

So, what’s my main tip?

Honor your inner goddess temple by bringing recipes to the table that you know are digestive-friendly with non-inflammatory ingredients.

That means stepping away from the convenience of store bought pies that are made with hormones and antibiotics from conventional dairy products, and inflammatory agents like gluten in crusts, as well as processed sugar and flavorings like high fructose corn syrup.

Instead, cook with whole food ingredients, flavor with natural sweeteners like date sugar, maple syrup, and honey, and add a few extra veggie dishes to your table.

 

Try adding a veggie tray for appetizer and make my “Cashew Cheeze” to dip your veggies into this creamy mock-cheesy dip made with cashews and nutritional yeast.

Or boil up this veg-heavy soup: “Sweet Potato, Parsnip, and Kale Soup with Coconut Milk,” which has been having rave reviews.

Add natural antioxidants to combat stress with a home-made “Cranberry Sauce made with fresh ginger and orange zest.

Or, enjoy this completely vegan, dairy-free and gluten-free “Pecan Pumpkin Pie” with almond flour crust for dessert!

Mealtime is not about restriction or deprivation, it’s a sacred celebration!

Preparing gut-friendly meals to bring to your family/friend events is a clear way to savor your feminine longevity and vitality, while enjoying the abundance of flavors the holiday season brings!

What will you be making this holiday season?

Xoxo,
Allie, Modern Goddess Lifestyle

 

Here’s how to make this easy pecan pumpkin pie:

Make your almond flour crust in a food processor by processing until a dough forms.

 

Press dough into a greased 9 inch pie pan. It will be a thin layer, so spread gently with your hands to make the crust even, and press crust up the sides of the pan.

 

 

Using a fork, create several holes in areas of the crust to prevent air pockets bubbling up while baking.

 

 

To make the filling, blend whole pecans, pumpkin puree, maple syrup, date sugar, coconut oil, arrowroot powder, vanilla extract, and salt.

 

 

Pour into a bowl and stir in chopped pecans so the filling is chunky with pecan pieces. Then pour filling onto crust, spreading with a spatula to even.

 

 

Toast pecans to decorate on top of pie. Once topped, bake!

 

 

Let cool, and enjoy!

 

 

Pecan Pumpkin Pie (Vegan & Gluten-Free)

Serves: 8-12

Ingredients:

Crust:

1 ¾ cups almond flour

¼ cup coconut oil

2 Tablespoons maple syrup

2 Tablespoons date sugar

1 Tablespoon ground flax

¼ teaspoon baking soda

2 Tablespoons water

Pinch salt

 

Additional:

3/4 cup chopped raw pecans (stir into filling after filling is blended)

 

Filling:

1 cup whole raw pecans

1 cup pumpkin puree

¾ cup maple syrup

¾ cup date sugar

½ cup coconut oil, melted 

1 tablespoon arrowroot powder

1 teaspoon vanilla extract

¼ teaspoon sea salt

 

Topping:

3/4 cup toasted whole pecans to decorate as topping

1 Tablespoon coconut oil for toasting

 

Directions:

Directions for the Crust:

  1. Preheat oven to 325 degrees.
  2. Grease a 9-inch pie pan with coconut oil.
  3. Put all crust ingredients into a food processor and process until a dough forms, then press dough into pie pan. It will be a thin layer, so spread gently with your hands to make the crust even, including spreading the crust on the sides of the pan.
  4. Using a fork, create several holes around areas of the crust to keep it from bubbling up while baking.
  5. Bake for 10 minutes.

 

Directions for Filling:

  1. You will begin with 2 1/2 cups pecans total. Chop ¾ cups from the total and set aside in a bowl. Set aside another 1 cup whole pecans to use when blending the pie filling.
  2. Lastly, toast the leftover 3/4 cup whole pecans on a skillet over medium heat with 1 Tablespoon coconut oil and a pinch of salt, stirring occasionally. Gently stir as to not break pieces. This will be your pie topping. Make sure not to burn by stirring often. Cook about 3-5 minutes.
  3. Take out pie crust.
  4. In a Vitamix blender, blend 1 cup whole pecans, pumpkin puree, maple syrup, date sugar, coconut oil, arrowroot powder, vanilla extract, and salt.
  5. Pour into a bowl and stir in the 3/4 cup chopped pecans so the filling is chunky with pecan pieces.
  6. Pour filling onto crust and spread evenly with a spatula. Use the 3/4 cup toasted whole pecans to decorate the top of the pie.
  7. Bake pie for about 40 minutes at 325 degrees. Test to see if it is fully baked by inserting a knife or toothpick into filling. If the knife has only a tiny bit of pie filling on it, it will be done. Let cool for 20 mins before serving.
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