# @beingbrigid on Instagram - **Type:** Video - **Original URL:** https://www.instagram.com/p/DC19Gg9S1Y4 - **Gondola URL:** https://gondola.cc/posts/33451301-beingbrigid-instagram - **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/689d25a4c2.jpg - **Posted:** 2024-11-26T17:32:14.000+00:00 - **Account Owner:** Brigid Titgemeier MS/RDN/IFNCP (@beingbrigid) — https://gondola.cc/beingbrigid ## Caption A thanksgiving treat minus the added sugar! The simple crust is packed with healthy fats and the filling has lots of fiber from whole food carbs that help you feel satiated! 🥧Ingredients: 1 1/2 c raw almonds 1/4 c raw walnuts 4 tbsp grass-fed ghee 1/2 tsp salt 1 1/4 c canned pumpkin (equal to 1 15 oz can) 1 c full-fat coconut milk, unsweetened 1 banana, overripe 1 1/2 tsp pumpkin pie spice 2 tsp vanilla extract 1 tsp cinnamon 1/3 c cashew butter 4 medjool dates, pitted A few drops of stevia 📖Instructions 1. Preheat the oven to 350 F. 2. Add the almonds, walnuts and salt to a food processor. Pulse until finely ground. 3. Stir in the melted ghee. 4. Use your hands to press the nut mixture into a 9” pie plate (shallow pans work better), forming the crust of the pie. Be sure to evenly distribute the nut mixture across the pie plate. 5. Bake for 10 minutes. Allow the crust to cool. 6. In the food processor add canned pumpkin, full-fat coconut milk, banana, pumpkin pie spice, vanilla extract, cinnamon, cashew butter, dates and a few drops of stevia. Pulse ingredients until smooth. 7. Pour the pumpkin mousse into the center of the crust until it is filled. 8. Place the pie in the refrigerator for at least three hours to allow it to harden. Save this recipe to bring to your family gathering! What else are you making this year? #functionaldietitian #functionalmovement #functionaldiagnosticnutrition #foodishealth ## Stats - **Views:** 6,243 - **Likes:** 179 - **Shares:** 0 - **Comments:** 11 ## Tags functionalmovement, functionaldietitian, foodishealth, functionaldiagnosticnutrition --- Copyright (c) Gondola