Did everyone have an amazing Thanksgiving celebration? I hope all of your meals and parties went smoothly! I went over to my Grandma and Grandpa's house (like I do ever year), but I cooked my whole meal at home before hand. It's kind of a pain transporting an entire meal 30 minutes away, but at least I get to eat a traditional Thanksgiving dinner - without all of the animal ingredients. Maybe some day my family will let me cook Thanksgiving dinner for everyone? I doubt it, but it's worth a shot.
You know how people always make jokes about all of the awkward family moments at Thanksgiving? For example: the drunk inappropriate uncle or the grandpa who falls asleep at the dinner table? Well - I never truly understood those jokes. My family (in my experience) has never had any moment like that...until this year. How the conversation got steered onto Global Warming and Universal Health Care I'm not sure. Let's just say that there were a few people at the dinner table with different opinions and ideas that quickly turned into an awkward moment. Anybody else have those conversations at Thanksgiving? No? Just me?
If you follow me on Facebook or Twitter - you saw that I hinted at this dessert. It's seriously one of my favorite desserts that I've ever made - and I've made some amazing desserts. I'm a sucker for pumpkin pie anyway, but throw some apple crisp topping on top of there and you've got yourself a crowd pleaser. My Mom and Aunt Tracy tried this and absolutely loved it - I'm sure your friends and family will too!
Graham Cracker Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 5 tbsp melted coconut oil
Preheat your oven to 325 degrees F. Spray an 8x8 baking dish with cooking spray. Mix your melted coconut oil and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of your oiled pan. Bake in the preheated oven for 6 minutes. Set aside on a cooling rack while you prepare the pie filling. Raise the oven temperature to 400 degrees F.
Pumpkin Pie Filling Ingredients:
- 1 15oz can of pumpkin puree (1 3/4 cup fresh pumpkin puree)
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 2 1/2 tbsp corn starch
- 6 tbsp water
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/2 tsp salt
In a small bowl, whisk together the cornstarch and water. Set aside.
In a food processor or large mixing bowl, combine all the above ingredients until well combined. Add in the cornstarch/water mixture and combine. Pour the filling on to your baked graham cracker crust.
Crisp Topping Ingredients:
- 3/4 cup all purpose flour
- 1/4 cup white sugar
- 1/4 tsp cinnamon
- pinch of salt
- 1/4 cup coconut oil
Place all of your topping ingredients in a food processor or blend with a pastry cutter until it's well combined and crumbly. The coconut oil will bind with the flour to look like little peas. Pour evenly on top of the pumpkin pie filling. Bake in a 400 degree F oven for 25-27 minutes until the crisp topping is golden brown. Set on a wire rack to allow the dessert to cool before serving.