Here’s the ONE Recipe Your Fave Tangled Actress Wants You to Make for Thanksgiving

So many recipes, so little time!

With so much chaos involved with Thanksgiving prep, all we need is a little guidance and we're down to help get the job done.

While we're still on the fence over whether it'll be mashed potatoes or scalloped, we've now at least narrowed down our pie of choice—thanks to our fave Tangled actress' personal suggestion.

(Tangled via Disney)

We had the pleasure of attending Friendsgiving, hosted by Mandy Moore on behalf of Blue Cash Everyday Card from American Express, at Eveleigh in West Hollywood, California, where she dished on her favorite item to whip up in the kitchen.

(Photo courtesy of Blue Cash Everyday Card from American Express)

"We're always geared around desserts, something sweet," the This Is Us actress told Sweety High at the luncheon, where we chowed down on turkey, rice pilaf and mac 'n' cheese. "I'm annoying and I can't eat gluten, so I've been making a paleo pumpkin pie that's always a crowd pleaser. It's a regular pumpkin pie, but instead of regular crust, you use almond flour."

Mandy was kind enough to share the special recipe, fresh from one of her favorite bloggers Sweet Laurel.

Keep scrolling and get to baking. You know you'll score brownie points with mom for lending a helping hand!

Ingredients

Crust

2 cups almond or hazelnut flour
1/2 teaspoon Himalayan pink salt
2 tablespoons coconut oil
1 egg

Filling

1 3/4 cups pumpkin puree
3 eggs
½ cup coconut milk or almond milk
1/3 cup 100% maple syrup
1 tablespoon cinnamon
1 teaspoon pumpkin pie spice (or a mixture of ground nutmeg, cloves, allspice and ginger)
1 teaspoon vanilla extract
A pinch of Himalayan pink salt

Pie Crust Preparation:

Preheat oven to 350 degrees. Stir dry ingredients together in a bowl, then slowly stir in coconut oil and egg. Stir to combine. If more moisture is needed, add a bit more oil. Press into the bottom of a pie or tart pan.

Filling Preparation:

Preheat the oven to 350 degrees F.

Using a hand mixer or stand mixer, blend the pumpkin puree and eggs. Slowly add in coconut or almond milk, maple syrup, cinnamon, pumpkin pie spice, vanilla extract, and salt.

Pour into prepared pie crust. Shield the edges of the pie crust with strips of foil. Bake for 30 minutes, then remove the foil strips and continue to bake until the center of the pie is firm for about 15-20 more minutes.

Allow to cool, then place in refrigerator to set overnight, or enjoy warm! Serve with Coconut Whipped Cream.

 

We all know Thanksgiving isn't a time to go on a sugar-free diet, but click HERE to read what happened when one of our writers tried to give it up for a week!