I am so excited for Thanksgiving, it is also Brians favorite holiday of the year (mine is New Years). I am more excited that we get to spend a weekend getaway in Niagara Falls. In the mean time I am doing some prep work with baking and played around with a new recipe that I would love to share.
Pumpkin Pie! (Gluten Free & Vegan); Unfortunately it is also crustless, but it is healthy and low calorie.
2-4 tsp cinnamon
2 tsp baking powder
1 tsp salt
1/2 cup gluten free flour (I used almond flour)
1/2 cup brown sugar
1 can of pumpkin
1 cup creamy coconut milk
2 tsp vanilla extract
- Preheat oven to 400F and butter/grease a 9-10 inch pie pan.
- Combine all dry ingredients in one mixing bowl and all wet ingredients in a separate mixing bowl. Add the wet ingredients into the dry ingredients and stir well.
- Bake for 35-40 minutes. Allow the pie to cool for a few hours before putting in the fridge to cool for at least 6 hours (best if left overnight). And your done!
Other favorites that I am considering for Thanksgiving from the blog world: