I don’t know about you, but when the holidays come around, it is very hard for me to stay on track and remember my fitness goals. I do not have much of a sweet tooth, but there is just something about the holidays that all of my teeth become sweet teeth and I want all of the cookies, pies and cakes. While I was on my weight loss journey, I never allowed myself to have Thanksgiving food, and I definitely did not allow myself to have dessert. But as I continued on my journey, I found that I was still able enjoy Thanksgiving without depriving myself of everything, at the same time not eating EVERYTHING to a point where I would make myself sick. I am sharing with you guys 3 simple and delicious recipes that are perfect for when you are craving something sweet, as well as perfect for a Thanksgiving treat!! I really hope you guys enjoy these recipes as much as I do and let me know which one is your favorite! Happy Thanksgiving and Happy Baking!!
Recipe #1 Low Calorie Crustless Pumpkin Pie
• 1 (15 oz.) can pure pumpkin
• ½ cup half + half or coconut milk
• 2 egg whites (or 2 eggs’ worth of egg replacer)
• ¾ cup erythritol or sugar
• 2 teaspoons pumpkin pie spice
1. Preheat oven to 350°F. Grease an 8-inch pie pan and set aside. I use a springform pan because it makes the pie much easier to remove from the pan and slice, but you can use a regular pie pan if that’s what you have.
2. In a large bowl, combine all the ingredients and whisk until very thoroughly combined. Pour the mixture into the prepared pie pan and bake in the oven for about 50 minutes, until the pie is mostly firm. I would start checking it at 40 minutes and let it bake for up to 60 minutes. This pie can be a little finicky in terms of baking time, so I would keep an eye on it and take it out once it’s pretty firm to the touch but definitely before it starts to look burned. Note that it will also firm up once chilled. The texture will depend on whether you use egg whites or egg replacer, half and half or coconut milk, or sugar or erythritol. Chill the pie in the fridge for at least two hours before serving. Depending on how the texture turns out, sometimes I like to freeze the pie for 30-60 minutes before serving to firm it up and/or cut down on chilling time. Devour.
Recipe #2 Healthy Ingredient Pumpkin Cookies
2 cups gluten free quick oats
1 cup pumpkin (not pumpkin pie filling)
1/4 cup granulated sweeter of choice
1/4-1/2 cup nut butter of choice**
Chocolate chips or nuts (optional)
1. Preheat the oven to 350 degrees and lightly grease a baking tray and set aside.
2. In a large mixing bowl, combine the oats, pumpkin and granulated sweetener of choice and mix well. Add the optional nut butter of choice.
3. Using your hands, form into small balls and place on the baking tray and press each ball into a cookie shape. Top with optional nuts/chocolate chips and bake for 12-15 minutes, depending on desired consistency.
4. Remove and allow to cool completely
Recipe #3 “Baked” Apples
Apple (I used Honeycrisp but I also love green apples for this recipe too)
1-2 tsp. Cinnamon
1 tsp. Stevia (optional)
Vanilla Ice Cream (optional)
1. Cut an apple into small chunks
2. Put apple in a saucepan over medium heat. Allow the apples to soften.
3. Add cinnamon and stevia
4. Put into a bowl and top with your favorite Ice Cream