If you’re like us, you look forward to Thanksgiving dessert just as much as the dinner (if not more so!). Pumpkin is the star of the show in our favorite Thanksgiving dessert recipes! Your guests will never guess that these yummy desserts are NH Approved! Go ahead, have a second helping!

Healthy Pumpkin Pie

INGREDIENTS

• 1 can (15oz) pumpkin puree
• 1 (13.5oz) can full-fat coconut milk
• 1/4 cup rolled oats
• 2 tbsp ground flax
• 1/3 tsp stevia
• 2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 tbsp pure vanilla extract

INSTRUCTIONS

1. Preheat oven to 400F
2. Blend all ingredients together until smooth, then pour into a prepared pie crust in a 10-inch round pan
3. Bake 27 minutes (it will still be underdone after this time, which is okay!), let it cool, then refrigerate at least 5 hours uncovered for the pie to thicken and “set.”

Pumpkin Pie Cream Squares

CRUST INGREDIENTS

• 2/3 cup pecans
• 1/3 cup almonds
• 1/3 cup pitted, packed dates
• 1/4 cup dried shredded coconut
• Pinch of salt
• 1-2 teaspoons water or vanilla

CRUST INSTRUCTIONS

1. Grind the almonds to flour in a food processor.
2. Add the pecans, coconut, and salt, Pulse a few times to chop the pecans.
3. Add the dates and 1 teaspoon water. Process into a dough. Do NOT over process or the oils will release from the pecans.
4. Make sure the dough will hold together when pressed in your hand. If still slightly crumbly add another 1/2-1 teaspoon water and pulse briefly. Press into the bottom of an 8×8″ pan. Set aside.

FILLING INGREDIENTS

• 1/2 cup pitted packed dates
• 1/2 cup vanilla coconut milk
• 1 teaspoon vanilla
• 3/4 teaspoon stevia
• 1 1/2 cups cooked pumpkin puree
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/3 cup melted coconut oil

FILLING INSTRUCTIONS

1. Make sure all ingredients are room temp to avoid ceasing the coconut oil.
2. Puree/chop the dates in a food processor. Soft dates are best!
3. Add the milk, vanilla and stevia and process until fairly smooth. You may have to scrape down the sides a few times and keep pureeing.
4. Add the pumpkin and spices. Puree to get it as smooth as possible.
5. Add the coconut oil and blend again. Spread evenly over the crust using a mini offset spatula.
6. Chill in the freezer for 2-3 hours and then in the fridge for 8-12 hours (I prefer to leave it overnight).

Optional: If your food processor leaves some texture from the dates, simply add the blended date mixture to a high-speed blender along with the pumpkin and spices. Blend until smooth and then add the oil and blend to incorporate.

FROSTING INGREDIENTS

• 1 cup full fat coconut milk
• 3/4 cup cashews
• 3/4 teaspoon stevia
• 1 1/2 teaspoons lemon juice
• 1 teaspoon vanilla
• Pinch of salt
• 1/3 cup melted coconut oil

FROSTING INSTRUCTIONS

1. Blend all but the coconut oil until smooth in a high-speed blender (important for the cashews to be completely broken down for proper thickening).
2. Add the oil and blend to incorporate.
3. Pour into a large shallow pan (I like an 8×8″) and chill in the fridge for 12 hours (if you want to speed up the firming, freeze for 1 hour and then put back into the fridge).
4. Spread or pipe over the chilled pumpkin filling.