Now that Thanksgiving has passed and you’re no longer culturally inclined to bake a pumpkin pie, do you need a new reason to crack open a can of pumpkin?
I’ll give you a few:
For the sake of trying new things; be adventurous; give this recipe a go.
It’s socially acceptable to eat pumpkin pie at any time during the year, in my opinion.
Pumpkin is a rich source of fiber and vitamin A — and it’s low-carb too!
Have I convinced you to treat yourself to a pumpkin pie parfait? You should.
The Minimalist Baker has assembled a fresh recipe using homemade pumpkin butter and coconut whipped cream.
Check out this recipe. You can easily substitute store bought gluten-free granola rather than making it yourself to save some effort. Or, make this a paleo recipe by substituting crushed or chopped nuts and some unsweetened shredded coconut for the oats.