Happy Non-GMO Thanksgiving Recipe #4: It's Time for New Dessert Favorites

Submitted by ameyer on November 20, 2014

Thanksgiving is one of those meals where you tend to overeat during the main course and often times don’t have room for dessert. One of the benefits of serving an early meal (closer to lunch) is that you can serve dessert a few hours later as more of an evening snack. Now Pumpkin Pie is fine and dandy; there are just so many other wonderful dessert options to include in your Non-GMO Thanksgiving. If you are looking for something lighter, Pumpkin Chia Pudding or a Pumpkin Pie Smoothie are just the thing and allow you to still incorporate that little bit of pumpkin many associate with the holiday. If you are looking for a pie recipe, this Dutch Apple Pie is a great alternative to pumpkin and a wonderful way to use up whatever apples that are hanging around your kitchen. While we suggest that you make one (or all) of these items to serve as dessert, all of them could also be eaten for breakfast…because what else are you supposed to do with such yummy leftovers??

 

Pumpkin Chia Pudding by Amelia Winslow of Eating Made Easy

* Use organic, non-GMO ingredients whenever possible.

Ingredients:

  • ⅓ cup canned organic pumpkin
  • 2 tablespoon organic brown sugar
  • ¼ teaspoon pumpkin pie spice (or make your own)
  • ¼ teaspoon cinnamon
  • ¾ cup organic milk or almond milk
  • ¼ cup chia seeds (we like Nutiva)
  • macadamia nuts (Royal Hawaiian Orchards' are delicious)

Preparation:

In a medium bowl, whisk together the pumpkin, sugar, and spices. Stir in the milk or almond milk. Stir in the chia seeds, then let mixture sit in the fridge for 1 hour or until thickened to a pudding consistency (you can leave overnight). Serve chilled. To make this treat extra tasty sprinkle some Royal Hawaiian Orchards macadamia nuts on top for an added salty crunch.

Recipe serves two.

 

Pumpkin Pie Smoothie by The Blender Girl 

* Use organic, non-GMO ingredients whenever possible.

Ingredients:

  • 2 cups filtered water
  • ½ cup raw, unsalted cashews, soaked
  • ¼ cup rolled oats
  • 1 cup canned or freshly mashed organic pumpkin
  • 1 fresh or frozen ripe organic banana
  • 2 tablespoon pure maple syrup, plus or more to taste
  • 1 teaspoon natural vanilla extract
  • 1 ¼ teaspoon ground cinnamon, plus more to taste
  • ½ teaspoon ground ginger, plus more to taste
  • ¼ teaspoon ground nutmeg, plus more to taste
  • tiny pinch ground cloves
  • pinch of Celtic sea salt
  • 1 cup ice cubes

Preparation:

Throw all the ingredients (except the ice) into the blender and blast on high for 30 to 60 seconds until smooth and creamy.

Add the ice and blast again for about 10 seconds until chilled. Makes two 16-ounce glasses.

 

Dutch Apple Pie by Taste of Home  

* Use organic, non-GMO ingredients whenever possible.

The Crust

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup organic packed brown sugar
  • ½ cup quick-cooking oats
  • ¾ cup organic butter, melted

The Filling

Ingredients:

  • ⅔ cup organic sugar (or check out Nutiva’s Coconut Sugar)
  • 3 tablespoons organic cornstarch
  • 1 ¼ cups cold water
  • 3 cups diced peeled apples
  • 1 teaspoon pure vanilla extract

Preparation:

In a large bowl, combine the flour, brown sugar, oats and butter; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.

For filling, combine the sugar, cornstarch, and water in a large saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples and vanilla.

Pour into crust; top with reserved crumb mixture. Bake at 350°F for 40-45 minutes or until crust is golden brown. Cook on a wire rack. Pie serves 6-8 servings.

Like most pies this would be extra special with a scoop of ice cream on the side. We are big fans of Coconut Bliss ice cream. Vanilla is always a good option alongside a slice of pie but Dark Chocolate or Cappuccino would be good too.

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