It’s Thanksgiving long weekend here in Canada and I’m about to get my bake on! And of course, get cooking too! Truth is, I don’t truly need a reason to bake something special. Baking is a creative outlet for me, and if you’ve been following me over on Instagram @holisticwellnessfoodie – then I’m sure you’ve seen many of my baking creations.
The thing is, pumpkin pie is not really a favourite of mine. I love baking with pumpkin and you can find many pumpkin dessert recipes on my site, like these Pumpkin Chocolate Chip Muffins, or my Spice Pumpkin Loaf.
But, pumpkin pie – not my thing. So this year, I had the intention of making a pumpkin pie because well, everyone else in my family loves it, but I wasn’t too excited about it. And then I was going to make a peanut butter pie and thought to myself… “why not just combine the two together? Brilliant!”
And so, my Pumpkin Peanut Butter Pie recipe was born. It’s also damn easy to make and no-bake too.
A few other recipes I’ll be cooking up this weekend include:
My Brussel Sprout Walnut Salad with Bacon (this recipe is in my NEW book, which I will release details about VERY soon!)
Keto Stuffing (I’m using Thornbury Keto bread – and this will be a first. So we’ll see how it turns out)
Pumpkin Marshmallow Almond Butter Rice Krispie Squares (this is also a first and not something I would typically make. I came across pumpkin marshmallows at Natures Emporium and had the urge to try them)
We’re also making my Roasted Turkey Thighs with Fresh Sage and Melted Butter – another recipe you’ll find in my book. This is G’s favourite and to be quite honest, it’s much easier to cook than a turkey.
It’s potluck style, so friends and family are filling in the gaps elsewhere.
Whatever you get up to this weekend, Thanksgiving or not (for my US friends), I do hope you’ll find the time to do the things you love most, eat some delicious food and bake up my deeelicious Pumpkin Peanut Butter Pie. Be sure to tag me over on Instagram @holisticwellnessfoodie and let me know how you like it!
*As a note – I do suggest you add parchment paper to your pie dish. I didn’t, so I couldn’t remove the pie from the dish and had to snap photos of it with the dish. Or, use a springform pan.
- VANILLA GRAHAM COOKIE CRUST
- 2 boxes Enjoy Life Vanilla Honey Graham Cookies (you'll need roughly 25 cookies)
- 1/4 cup melted butter or coconut oil
- PEANUT BUTTER PUMPKIN FILLING
- 3/4 - 1 cup creamy peanut butter (if you prefer more of a peanut butter taste, go with 1 cup)
- 3/4 - 1 cup organic pumpkin puree (again, your preference here on how much you'd like to use)
- 1/2 cup full fat coconut cream (from the can)
- 2 tablespoons monk fruit (or coconut sugar)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- In a food processor, pulse the cookies until they are ground into a flour like consistency.
- With food processor running, slowly pour in melted butter.
- Pulse a few times until all is combined, then pour crust into a parchment lined pie dish (roughly 9-inch in size). Using your fingers, press the crust into the dish and slightly up the sides.
- *Keep some of the crust in the food processor. This will combine with the filing and add a nice crunch. Also, keep some aside to sprinkle on top of pie or use any leftover cookies and crumble over pie.
- Place crust in the freezer to set and begin making the filling.
- Add all filling ingredients to the food processor and blend until smooth and well combined.
- Pour on top of crust, sprinkle with shredded coconut and cookie crumbs and place in the freezer to set for 2 hours.
- To serve, leave pie out on counter for 30 minutes to come to room temp. Garnish with a dollop of coconut whip and serve!
- Leftovers can be stored in the fridge for up to a week or covered, in the freezer for up to 2 months