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Holiday Health Tricks: Pumpkin Pie is Not the Enemy


molly sims brooks stuber healthy pumpkin pie
November means fall fashion, sweater weather, and PUMPKIN OB-session!

With fall’s arrival comes one huge fear for everyone – that we are going to undo all of our hard work from our summer full of workouts, fruits and vegetables, and replace it with stuffing and pumpkin pie. Though this time of year is about family and being thankful, let’s be honest … the food plays a huge part. There are actually so, so, so many ways to enjoy these festive flavors without reversing all your hard work. As we all indulge in the taste of the season … pumpkin … I found an awesome, delicious recipe for vegan, soy-free healthy pumpkin pie on that looks AH-mazing. Like your pie with vanilla ice cream? That’s okay every now and then! But if you’re being extra strict, Whole Foods has tons of almond milk, rice milk, and coconut milk based ice creams that will satisfy that craving. Eating these alternative options is one of my girlfriend’s greatest tricks when wanting to cut calories but still indulge in dessert!

Healthy Pumpkin Pie


  • 1 cup raw almonds, soaked at least 4 hours
  • 1 cup pure maple syrup
  • 1 16 oz. can of pumpkin puree (or fresh puree)
  • 2 teaspoons pumpkin pie spice


  • Blend all the ingredients together
  • Pour it in a pan.
  • Bake at 400 degrees F for 15 minutes, then raise the heat to 350 degrees F for 30 minutes.

molly sims healthy pumpkin pie how to make

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