Thanksgiving: Clean Eating Gluten-Free Pumpkin Pie

Hi Friends!  I hope everyone had an awesome Thanksgiving!  Mine was fantastic. I was essentially - and somewhat unexpectedly - off the "grid" for several days as my parents do not have Internet, nor does my air-card work at their place...mixed blessing I suppose.  It's always nice to disconnect from it all every now and then!  Coming back into the workweek full force Sunday (started a day early for me), I'll admit I felt a little off-balanced.  Even though I fought it and did my best to prevent it, I did seem to fall off my routine a bit. While the foods I chose were "clean", I didn't exactly follow all of the rules...I definitely over indulged here and there and I missed a couple of workouts. Yikes, I know!  I've come to find that I really do a whole lot better - and am a whole lot happier - when in the grove of my eating and workout plans.  I'm back in action today though - and...drum roll please...it's day 29!  Detox is over :)  I go in for a BIA on Thursday.  Stay tuned!

So back to what this post is actually about...As I previously mentioned, my mom challenged me to bring an "acceptable" treat to Thanksgiving so I, too, could partake in dessert.  I decided to craft a clean eating, gluten-free pumpkin pie.  While I didn't allow myself time for a test run, thankfully in the true spirit of Thanksgiving, it turned out beautifully.  Actually, it was a bit TOO good...I'll admit this pie was at the center of my over indulgences.  So dang good that I enjoyed the treat on Thursday, Friday, and Saturday.  That's the downside effect of "not feeling too guilty about it" - you tend to allow yourself to overlook that a treat is still a treat! :)  Guilty as charged.

Scrumptious!!  Clean Eating, Gluten-Free Pumpkin Pie shown
with a "Healthy Top" whipping cream.

Crust Ingredients
1 1/2 finely crushed organic almonds
3 Tbsp melted coconut oil
3 Tbsp Maple Flavored Agave

Filling Ingredients
1 15 Oz Can of Organic Pumpkin Puree
2/3 Cup Agave
2 Free Range Eggs, Beaten
1 Tbsp Canola Oil
1 Tsp Cinnamon
1/2 Tsp Clove
1/2 Tsp Ginger
1/2 Tsp Nutmeg
1/2 Tsp Sea Salt

Preheat oven to 375 degrees

Finely Chopped Almonds with Agave and Melted Coconut Oil

Press the crust mixture evenly using your fingertips in a 11'' pie dish.
Bake the crust for 8 minutes. Remove crust and set aside in the refrigerator.

Filling: Organic Pumpkin Puree, Agave, Eggs, and Organic Seasonings

Mix well together...like shown above :)

Pour the filling into the pie crust.
Back the pie at 375 degrees for approximately 35 minutes. 

You'll know when the pie is done when you can insert a
knife down the middle and it comes out moist yet clean. 

When done, let it cool and enjoy or place in the
refrigerator until chilled (that's the way I like it!)

As I mentioned earlier, I served it with dollop of whipping cream,
Healthy Top,made from Organic Coconut Oil, Almonds, Cashews,
Sweet Almond Oil and natural cane sugar. SO GOOD!

Of course, Thanksgiving wasn't ALL about the pie.  Here's some other "food" highlights:

My mom - everyone loves her cooking - with our
wonderful organic "raised with love" turkey that my Mr. drove to the
east side of the state to pick-up. Gotta love him! 

Tons of Roasted Vegetables! 
Sweet Potatoes, Mushrooms, Brussels Sprouts,
Broccoli, Cauliflower, and Carrots topped
with Roasted Raw Almonds!  YUM!!!!

My plate:  Turkey, mashed potatoes (nothing added just potatoes...mashed)
topped with buckwheat gravy, and roasted vegetables.  There was of course lots of other options...I had to be particularly careful due to the detox :)
Followed by a slice of pumpkin pie = complete satisfaction!

Keep it Clean!
Mrs. Skinny Fat