I’ve always loved the idea of Thanksgiving.
Such a great chance to stop and be thankful for everything in our lives during a very busy and sometimes crazy time of year.
Last year we were invited to our very first Thanksgiving dinner by beautiful friends.
Not only was it so much fun catching up with friends, eating delicious food – we all took turns writing down something we would be grateful for the following year.
It was really special taking time to truly be thankful for the simple things.
Family, friends and good health.
I made this healthy Teresa Cutter pumpkin pie last year and it was DELICIOUS!
Easy, healthy and SUPER yummy – just the way I like my recipes!
It would also make a great Christmas dessert.
Oatmeal Gingersnap Shortcrust (see notes for gluten free)
Use 1 x 20 cm pie tin (7 1/2 inch)
200g (2 cups) organic rolled oats
50 g (1/2 cup) organic desiccated coconut
60 g cultured butter or your choice of (coconut or macadamia nut oil)
2 tbsp organic maple syrup or honey
1 teaspoon vanilla extract
1/4 teaspoon ground ginger or 1 teaspoon fresh grated ginger
450g (2 cups) roasted cinnamon pumpkin
3 fresh pitted dates or 2 tablespoons honey or organic maple syrup
3 organic / free range eggs
Pinch sea salt
1 tsp ground cinnmon
1/4 teaspoon ground ginger
Pinch of nutmeg
1 cup organic coconut or pure cream
1 teaspoon vanilla extract or paste
Combine crust ingredients into a bowl and mix well until combined. The longer you mix the better as this will achieve a softer oatmeal dough that binds perfectly. Rest for 15 minutes.
Press your oatmeal crust into a 20 cm pie shell and set aside to prepare the filling.
Blend roasted pumpkin with the dates or honey, eggs, salt, cinnamon, ginger, nutmeg, cream and vanilla.
Pour into your pie shell.
Bake in a preheated 180 C oven for 45 minutes.
Cool for at least 2 hours and enjoy warm or cold.
A x x x x
Do you celebrate Thanksgiving?
What’s your favourite festive dessert?8