I love the holidays, and with my favorite holiday of the year being Thanksgiving, it was a no brainer that I had to find the perfect pumpkin pie that my skin and taste buds would approve and enjoy. After much research and failed attempts in the kitchen (trust me on this one, I was about to give up on pumpkin pie) I found the oh-so-yummy recipe that will be on my Thanksgiving table this year.
I found this recipe on the Bulletproof blog, which I am a huge fan of. If you haven’t checked them out I suggest you take a look. Dave Asprey, the founder, is a huge advocate of incorporating healthy fats into our diets. As we know, healthy fats nourish the brain, improve our skin health, and keep our insulin levels low among many others. This recipe is full of healthy fats: coconut milk, grass fed butter, and egg yolks.
Pumpkin is full of wonderful nutrients, especially vitamin A which promotes good vision, and helps form and maintain healthy skin, teeth, and bones.
Collagelatin is an amazing supplement that is a combination of collagen and gelatin. It has the same benefits as a collagen protein, but it is great for cooking and gives recipes a firm gelatin like texture.
Xylitol is the sweetener I used, it has a similar taste and sweetness than regular sugar but 40% less calories. It has a very low glycemic index and does not spike up insulin levels. I personally prefer xylitol than stevia. I find the taste of stevia to be too strong for my liking.
Now that I have given you a brief explanation of the benefits, I am going to share the recipe below. Let me know what you think!!
- 2 cups BPA-free canned pumpkin
- 5 Tbs Brain Octane Oil
- ¼ cup grass-fed butter
- 2 raw egg yolks
- 1 cup coconut milk (BPA-free)
- 1/3 cup xylitol
- 1 tsp vanilla
- 2 tsp pumpkin spice
- 2 tsp cinnamon
- 1/2 tsp sea salt
- 5 Tbs of Collagelatin, dissolved into 1/3 cup of boiling water
Put all of the ingredients in a blender, and mix until smooth. Pour mixture into crust and place in the freezer for two hours.
Happy Thanksgiving Beauty Lovers!