As I promised yesterday, the rest of the week is going to be dedicated to Thanksgiving recipes for those of you who haven’t started planning and preparing your menu just yet. Today’s recipe is pumpkin pie that you not only do not have to bake, but is also guilt free and gluten free! Chef Justin Swain of Rex 1516 in Philadelphia created this recipe, which combines healthy ingredients with an easy and hassle-free preparation.
Another tip for you is to make as many recipes as you can in advance so your entire Thanksgiving day isn’t spent in the kitchen. This recipe will help you do that! Follow the recipe below.
Pie Crust
2 1/4 cup ground raw hazelnuts
3/4 cup cocoa powder
1/2 cup coconut oil
9 dates, without pits
Place hazelnuts and cocoa powder in a large bowl and mix well, breaking up any lumps
Add coconut oil to powder mixture and mix well
Place dates in a small bowl and mash with a fork
Add dates to dough-like mixture and combine well with hands
Place crust into 9-inch round pie pan
Place crust in refrigerator while making filling
Filling
1 (8-ounce) package cream cheese, softened
5 tablespoons unsalted butter, softened
1 1/2 cups powdered sugar
1 tablespoon pure vanilla extract
1 teaspoon molasses
2 1/2 teaspoon pumpkin pie spice
1 (15 ounce) can pumpkin puree
Beat cream cheese and butter in the bowl of an electric stand mixer until smooth and creamy
Make sure the cream cheese and butter are well softened to ensure a lump free filling
Add the powdered sugar to the mixture and beat until smooth and fluffy
Add the vanilla extract, molasses, pumpkin pie spice and pumpkin puree and beat until thoroughly combined
If you find that your filling is lumpy, pass it through a fine mesh strainer into a bowl
Spoon the filling into the pie shell
Let pie chill in the fridge at least overnight (very important that it chills overnight or it won’t setup)
Gluten Free Pumpkin Pie
Recipe and photo courtesy Neff Associates
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Stay hungry!