Can you believe it’s almost Thanksgiving? Our time is precious and the long weekend devoted to giving thanks gives us a chance to slow down, get outdoors, share a hearty meal with loved ones and let them know how much you care about them. Thanksgiving is my favourite holiday for many reasons but what’s most meaningful is that it’s centered on gratitude. You don’t have to wait until Thanksgiving to openly practice gratitude but it’s pretty neat to think about the positive energy that gets passed around over the weekend. Wherever you may be this upcoming Thanksgiving weekend, remember that “giving thanks for abundance is greater than the abundance itself.” — Rumi.
Equipment needed: food processor, blender (optional), hand blender/mixer, 9-inch spring-form pan
To make the crust, first pulse the walnuts in the food processor until they are like breadcrumbs. Add the remaining crust ingredients and process until it's fully combined and holds together. Spread the crust evenly in the spring-form pan. Place it in the refrigerator while you get started on the filling.
To make the pie filling, process or blend all ingredients until smooth (approx. 2 minutes). Spread into your crust and freeze for at least one hour.
To make the coconut whipped cream, be sure to chill your can of coconut milk in the refrigerator overnight. Open the coconut milk can and pour the coconut liquid into a bowl (you can use the liquid in other recipes i.e. smoothies or desserts). Scoop the solid coconut cream into another bowl. Add in the maple syrup and vanilla and then whip using a hand blender/mixer.
Slice and serve the pumpkin pie with coconut whipped cream. Store leftovers in the freezer. Enjoy!