too good to be healthy, or is it?

there are some quintessential elements to the holiday meal: turkey, cranberry sauce, stuffing and of course pumpkin pie. i won! organics style, of course!

it’s one of those traditional desserts that is either loved or hated and always finds its way to the table. this year, surprise everyone with a pumpkin pie that is best served for breakfast rather than dessert because this tasty favorite is getting a healthy makeover that packs it full of vitamins, fiber and protein. the perfect start to the day and a natural companion to a steaming cup of coffee.

pack your crust with protein.

• 3 bags of cinnamon french toast i won! organics chips

• 1 bag of sea salt i won! organics chips

• 3 tablespoons maple syrup

• 4 - 5 tablespoons of room temperature coconut butter

• up to 2 tablespoons of water for clumpy consistency

beat all the ingredients in a food processor until little balls begin to form. start with the chips and pulse until they turn to crumbs. then add your liquid. don’t add water if it isn’t needed. press the mixture into a 6-9” baking pie pan and bake at 350° F for 5 – 8 minutes just until it is set.

• 4 cups of pumpkin puree (canned is fine, but not pie filling)

• 3 tablespoons maple syrup

• 1/3 cup whole fat coconut milk is best or unsweetened vanilla almond milk

• 1/3 cup coconut sugar, raw cane sugar or brown sugar

• ½ tablespoon olive oil

• 1 tablespoon cornstarch (sieve for smooth consistency)

• 2 egg whites

• 2 teaspoons pumpkin pie spice

• ½ teaspoon cinnamon

• ½ teaspoon vanilla extract

• pinch of sea salt

mix it all in a blender and pour into your cooled pie shell.

 bake at 350° F for an hour and add on ten-minute increments until the top is firm and starts to crack. it will still jiggle a little bit in the middle but should be firm around the edges.

voilà! you are now a kitchen extraordinaire and a waistline superhero. enjoy your new status as you wow your friends and family and serve up seconds.