Saving The Best For Last: Thanksgiving Dessert

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We are officially less than a week away from the Holiday MADE for people who love food. Thanksgiving is all about recognizing the things in your life that you are grateful for. To literally GIVE THANKS. Well here at Purely Elizabeth we are extremely grateful for food (not even kidding)– how it fuels our bodies, how fun it is to prepare and how GOOD it can taste.

Cap off your Thanksgiving dinner with some desserts that will give EVERYONE a reason to give thanks for food. These recipes are sweet, healthy + will please any and every guest.

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Raw Pumpkin Pie

(recipe via Elizabeth’s cookbook, Eating Purely)

vegan, gluten-free

TART CRUST:

2 cups of pecans

1 cup of pitted dates

2 tsp cinnamon

4 tsp coconut oil

FILLING:

1 (15-oz) can organic pumpkin purée

1/3 cup walnuts

2 tsp pumpkin pie spice

In a food processor, blend crust ingredients until a crumbly paste is formed (so it can stick together with your hands). Place a piece of parchment paper on top of each tartlet. Spoon 1/4 of thew crust mixture on top of the parchment paper. With your hand, press the mixture into the mold. Repeat with the remaining 3 tartlets. In a food processor, blend filling ingredients until smooth. Pour 1/4 of the filling into each crust. Refrigerate for 1 hour to allow the crust to firm and hold. When ready to serve, remove the parchment paper and enjoy.

Apple Crumble Pie

vegan, gluten-free

4 gala apples, peeled and cut in 1″ chunks

2 tsp cinnamon

1 tbsp vanilla extract

1 cup of coconut sugar

pre-made pie crust

CRUMB TOPPING:

1 1/2 cup of Purely Elizabeth Original Ancient Grain Oatmeal

1/2 cup coconut sugar

3 oz. of vegan butter

Preheat oven to 375°F. In a bowl, combine apple chunks, cinnamon, vanilla, and coconut sugar. Toss to evenly coat apples in mixture. Pour mixture into pre-made pie crust shell. (Whole Foods carries gluten-free, vegan options). In the same bowl, add crumb-topping ingredients, using your hands or a spatula to combine and clump together. Pour topping over apples. Cover with aluminum foil and bake for 45 minutes. Take off aluminum foil and bake for another 15 minutes.

Skillet-Baked Apple Cranberry Crisp

(recipe via Elizabeth’s cookbook, Eating Purely)

vegan, gluten-free

2 gala apples, cut into thin slices

1 cup cranberries

2 tbsp lemon juice

1/4 cup coconut sugar

TOPPING:

1/4 cup coconut sugar

3/4 cup Purely Elizabeth Ancient Grain Original Oatmeal

1 oz. vegan butter

Preheat oven to 350°F. Meanwhile, heat a cast-iron skillet oven medium heat. Add sliced apples, cranberries, lemon juice, and coconut sugar. Stir and cook for 5-7 minutes. In a bowl, combine topping ingredients. Stir to combine into clumpy pieces. Pour over apple and cranberry mixture and place in the oven for 20 minutes. Serve with coconut milk ice cream on top.

Siggi’s Pumpkin Cheesecake Bars (with a Pumpkin Fig Granola crust)

vegetarian, gluten-free

FILLING:

8 oz. package cream cheese

1 can pumpkin purée

2 cups Siggi’s Pumpkin Spice Yogurt

4 eggs

3/4 cup coconut sugar

1 tbsp pumpkin spice

1 tbsp organic vanilla extract

CRUST:

1 bag Purely Elizabeth Pumpkin Fig Granola

1/2 cup coconut oil

Preheat oven to 350°F. In a food processor combine the granola with 1/2 cup of coconut oil, pulse until combined. Layer the mixture in a pan lined with parchment paper. Bake for 20 minutes or until golden brown. In a large bowl, beat the cream cheese with the sugar at medium speed until blended. Beat in the pumpkin purée, Siggi’s yogurt and vanilla, then beat in the eggs until just incorporated. Set the pan with the crust in a large, deep roasting pan. Pour the pumpkin cheesecake filling over the granola crust. Bake the cheesecake for about 55 minutes, until the filling is barely jiggly in the center. Let the cheesecake cool completely. Refrigerate the cheesecake overnight. Cut into bars and serve.

Apple Pie

(recipe via Elizabeth’s cookbook, Eating Purely)

vegetarian, gluten-free

CRUST:

1 1/2 cups almond meal

3/4 cup brown rice flour

1/2 cup tapioca flour

1/4 cup arrowroot powder

1/4 cup coconut sugar

1/2 tsp sea salt

1 egg

1/2 cup vegan butter + 1 tbsp for brushing pie crust

FILLING:

1 lemon, juiced

1 tbsp arrowroot powder

1/4 cup coconut sugar

1 1/4 tsp ground cinnamon

1/4 cup rosé

6 cups pink lady apples, peeled, cored, and thinly sliced

Preheat oven to 350°F. In a food processor, combine dry crust ingredients. Pulse a few times. Add vegan butter and pules until combined and crumbly. Add egg, pulsing to combine to form dough consistency. If necessary, add 1 tsp of water. Separate dough into two balls. On a greased pie pan, press one dough ball evenly to cover pan. Meanwhile, in a large bowl combine pie filling ingredients. Toss to combine and evenly coat apples. Pour apples into pie pan. Place the second dough ball on top of parchment paper and cover with Saran wrap. Roll out dough in 1/4″ thickness. Cut into 1″ strips and place on top of apples to create lattice top crust. Brush lattice top crust with remaining 1 tbsp of vegan butter. Bake in the oven for 40 minutes. Serve warm with coconut milk ice cream.

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And one last thing we are super grateful for: YOU GUYS. We love you all so much and hope you have the most wonderful Holiday!

Share your #PurelyThanksgiving pics with us on social media.

#eatpurely #livepurely