Wow Your Friends This Holiday Season

Nobody feels good after over indulging on all of that high fat, high sugar, high carb food on Thanksgiving. This year make a conscious effort to fill up with protein and vegetables and bring a dish that is healthy and delicious. 

Wow your friends this holiday season with this Tony Horton approved vegan, gluten-free pumpkin pie: 

Pie Crust: 

  • 1 cup oat flour 
  • 3/4 cup pumpkin seeds 
  • 1/4 cup pecans 
  • 1/4 cup coconut oil 
  • 2 tbsp maple syrup 
  • Pinch of salt

Pumpkin Pie Filling: 

  • 2 cup pumpkin purée 
  • 1/2 cup coconut milk or coconut cream 
  • 1 tsp. vanilla 
  • 6 pitted dates 
  • 2 scoops Vanilla Protein Powder 
  • 1 tsp cinnamon 
  • 1/4 tsp nutmeg 
  • 1/4 tsp ginger 
  • 1/8 tsp allspice 
  • 1/8 tsp ground clove 
  • 1/4 tsp salt


  • Preheat the oven to 350 degrees, and grease 8x8" cake pan with coconut oil.      
  • Place pumpkin seeds, pecans and oat flour and salt in a food processor and pulse several times until the mixture is blended and nuts are in small pieces.  
  • Pour into a mixing bowl and mix in coconut oil and maple syrup, until it forms a sticky dough.   
  • Pour entire mixture into pan and press evenly. Pre-bake for 8 to 10 minutes.  
  • While the crust is baking, purée dates, pumpkin purée , coconut milk and vanilla in a food processor.  
  • In a medium mixing bowl, combine dry ingredients and mix well with the purée mixture.   ·     
  • Pour mixture over crust and spread evenly.   
  • Bake for 35 to 40 minutes.   
  • Remove from oven and let cool for 20 to 30 minutes on a cooling rack.  
  • Place in the refrigerator for 6 to 8 hours until set.   
  • Cut into small squares, and serve.

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