You know what’s in your pumpkin spice latte and pumpkin-flavored Greek yogurt? Loads of sugar, coloring and artificial flavors. Ew! But you can get your pumpkin-spice fix without the fake stuff by making your own raw, vegan pumpkin pie—this is one of my favorite recipes. It not only tastes amazing, but the pumpkin’s carotenoids give the skin a natural glow and provide antioxidant support to keep the skin young and beautiful. Carotenoids also provide immune support, which is important for when you’re shifting a seasonal cold. I give you permission to eat pie!
2 15 oz cans of pumpkin (try a BPA-free brand)
1/4 cup coconut sugar
1/4 cup melted coconut oil
1/4 cup almond milk
1 tsp vanilla extract
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp cloves
Dash of himalayan sea salt
Combine all ingredients in a high-speed blender until smooth. Add almond milk as needed to smooth out the mixture. Separate into four ramekins and garnish with slivered almonds and coconut flakes and dust with ground cinnamon. Place in refrigerator for at least one hour before serving.
For bonus points, use raw pumpkin instead, then roast the pumpkin seeds: the high zinc content helps to naturally boost the immune response to fight infection.
Image: Dana James
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