6. Pumpkin Pie with Whole Wheat Crust
Here is the real deal: a sweet, spiced pumpkin custard with a tender crust that will certainly appease any pumpkin pie devotees. I bet you this pumpkin pie recipe is destined to become your fall favorite!
INGREDIENTS
FOR PIE CRUST:
- 1 cup of quick-cooking old-fashioned oats
- 1 cup of whole-wheat flour
- ¼ cup of ground raw almonds
- 1 Tablespoon maple syrup (or raw honey)
- ¼ tsp sea salt
- 3 Tablespoon coconut oil
- 1 Tablespoon water
FOR PUMPKIN PIE:
- 1 (15 oz. can) of pumpkin puree
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- ¼ cup maple syrup (or raw honey)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon sea salt
- ⅔ cup evaporated nonfat milk
STEPS
FOR PIE CRUST:
- Preheat oven to 425° F.
- Combine oats, flour, almonds, maple syrup, and salt in a medium mixing bowl; mix well.
- Add oil to oat mixture; mix well. If needed, add water to hold mixture together.
- Press into a 9-inch pie pan. Bake for 8 to 10 minutes, or until light brown.
FOR PUMPKIN PIE:
- Reduce oven temperature to 350° F.
- Combine pumpkin, eggs, vanilla, and maple syrup in a medium bowl; mix well.
- Add cinnamon, nutmeg, salt, and milk; mix until just blended.
- Pour pumpkin mixture into prepared pie crust. Bake for 45 to 60 minutes or until a knife inserted in the center comes out clean.
- Then serve
7. Pecan Shortbread Cookies
What a sweet and nutty treat? Add pecans to classic shortbread cookies and let your friends and family do the talking.
INGREDIENTS
- 3 cups of pecan halves, divided
- 1 cup of unsalted butter, at room temperature
- 1/2 cup of granulated sugar
- 1 teaspoon of pure vanilla extract
- 1/2 teaspoon of Kosher salt
- 2 1/4 cups of all-purpose flour, spooned and leveled
- 1/2 cup of Turbinado sugar
STEPS
- Preheat oven to 350°F and Line two baking sheets with parchment. Spread 2 cups pecans on a rimmed baking sheet and toast just until fragrant, 7 to 8 minutes. Cool, then chop.
- Then beat butter, granulated sugar, vanilla, and salt with an electric mixer on medium speed until its light and fluffy, for about 1 to 2 minutes. Reduce speed to low and beat in flour, one large spoonful at a time, just until combined. Add chopped pecans and beat until incorporated. Cover and chill at least 1 hour or up to 24 hours.
- Place turbinado sugar in a bowl. Divide dough into 36 (1 1/4- inch) balls, roll balls in turbinado sugar, and place, 2 inches apart, on prepared baking sheets. Gently press remaining pecans into the top of each cookie. Bake, rotating pans once, until edges are golden brown, for about 15 to 17 minutes. Cool on pans on wire racks 5 minutes, then transfer to racks to cool completely.
8. Pumpkin Spice Biscotti
Crisp dunk able cookies, perfect for coffee, tea or a cold glass of milk – this Pumpkin Spice Biscotti recipe is an October and November Thanksgiving must!
INGREDIENTS
- 1/2 Cup Pumpkin Puree (Canned Or Roasted Fresh As Described Above)
- 2 Medium Eggs
- 2 Tablespoons Softened Butter
- 1 Teaspoon Pure Vanilla
- 2 1/2 Cups All-purpose Flour
- 1 Cup Sugar
- 1 1/2 Teaspoons Baking Powder
- 1 1/2 Teaspoons Ground Cinnamon
- Dash of Ground Nutmeg
- Dash of Ground Cloves
- 1 Cup Toasted Coarsely Chopped Walnuts
STEPS
- Heat oven to 350 Degrees F. In a bowl stir together the flour, sugar, baking powder, and spices.
- In another bowl, whisk together the pumpkin puree, butter, vanilla and eggs. Pour the pumpkin mixture into the bowl with the flour and stir until combined, then fold in the walnuts.
- Grease baking sheet lightly, or use a silicon tray liner. Flouring your hands as needed, form a log about 14 inches long and 6 inches wide. (I flatten mine out a bit so it is almost square on top.)
- Then bake for about 30 minutes or until the loaf is light brown and the top is just firm to the touch. Cool the biscotti for 15 minutes, and then using a sharp knife cut into 1/2 inch slices.
- Reduce the oven heat to 300 degrees F and lie the slices flat onto the baking sheet and bake an additional 7 to 8 minutes until one side is light brown.
- Turn the slices and bake an additional 5 minutes.
- Allow to cool and store in an airtight container.
9. Pecan and Sweet Potato Pie
OK this one’s for those who vacillate between the pumpkin or sweet potato and pecan pies at the dessert table and end up getting slice of each because they just can’t choose one.
INGREDIENTS
- 1 cup quick-cooking old-fashioned oats
- 1 cup whole-wheat flour
- ¼ cup ground raw almonds
- 1 Tablespoon + ¼ cup of pure maple syrup, divided use (or raw honey)
- ½ teaspoon of sea salt, divided use
- 3 Tablespoon + ¼ cup of extra-virgin organic coconut oil
- 1 Tablespoon of water
- 1 ½ cups raw pecan halves, divided use
- 6 large Medjool dates, coarsely chopped
- 1 large egg white
- 1 large sweet potato, baked, skin removed, mashed
- ¼ teaspoon of ground ginger
STEPS
- Heat oven to 425° F. Combine oats, flour, almonds, 1 Tablespoon of maple syrup, and ¼ tsp. salt in a medium mixing bowl; mix well and Add 3 Tbsp. oil to oat mixture; mix well. If needed, add water to hold mixture together.
- Press into a 9-inch pie pan. Bake for 8 to 10 minutes, or until light brown. Then reduce oven temperature to 350° F and Place 1 cup of pecans in a food processor; pulse until well ground.
- Add dates, remaining ¼ cup maple syrup, remaining ¼ tsp. salt, remaining ¼ cup oil, egg white, sweet potato, and ginger; pulse until well blended.
- Pour pecan mixture into cooled crust. Top with remaining ½ cup pecan halves and Bake for 20 to 22 minutes, or until firm. Serve warm, or cool pie on wire rack.
NOTES: Need the vegan version? eliminate egg white. This pie will be more dense so it’s best served warm or cold (out of the refrigerator).
10. Pumpkin Banana Bread
The last on our list of 10 Healthy Thanksgiving Desserts recipes. To be honest, I’m not a big pumpkin fan but I like to create recipes that my readers will enjoy so I suck it up and use pumpkin to experiment! Well, I must say, I actually loved the way this bread turned out! You need to give it a try. Pumpkin and non-pumpkin Lovers! Adding pecan to eat makes it more nutritious, Do you really want to leave your family, friends and neighbors amazed? Then you need to try this recipe. Its very easy to make. Get recipe here
With these 10 Healthy Thanksgiving Desserts recipes you don’t need to panic about how to impress your family and friends this thanksgiving.
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angela
Wow! what a lovely pictures you have got here. Nice article