Thanksgiving can be a polarizing holiday with regards to food – and we're not just talking sides vs. main dish. Have you ever been the odd one out at Thanksgiving dinner – or you have been the main one preparing the large meal and seeking to contend with a laundry listing of food sensitivities and particular protocols of eating – you realize you difficult it may be to navigate recption menus.

Whether you, your friends or family (or the suggestions above) are paleo, gluten-free or refined sugar-free, big gatherings present challenging when it comes to food – with no one wants to spend Thanksgiving dinner feeling omitted or stressed out.

What to do? How do you create a Thanksgiving dinner everyone will love? Asking your friends and relatives to create a popular dish of their own is a superb starting point – this way you not have only a guarantee they will be able to enjoy something on the menu, but you will be adding variety towards the menu, too (just be sure to get confirmation of who's bringing things to avoid overlap). Another great way to get this to Thanksgiving the best one yet? Choose a few dishes to tinker with to create work for you or perhaps your guests.

Believe it or otherwise, Thanksgiving dinner and dessert can be easily altered to make work with numerous diets – swap coconut milk for dairy, gluten-free flour for wheat flour, coconut sugar and honey in place of processed sugar. One increasingly simple starting point? Pumpkin pie.

Today we're sharing a recipe for any luxurious pumpkin pudding that tastes just like the genuine thing. The kicker? It's free from grain, gluten, refined sugar and dairy – making it compliant for nearly everyone. Ready to blow everyone's mind only at that year's Thanksgiving feast? Read on for that recipe!

Paleo Pumpkin Pie Cups

Ingredients:

• 1 15 oz. can organic pumpkin puree (not pumpkin pie filling)
• 1/2 cup full-fat canned organic coconut milk
• 1/4 cup maple syrup
• 1/4 cup unsulfured molasses (less if you want less sweet)
• 1 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1 tsp fresh grated ginger
• 1 tsp vanilla extract
• 1/2 tsp orange zest
• Pinch flaked Maldon salt
• 3 eggs + 1 egg yolk

Topping:

• Whipped coconut cream
• Grain-free paleo granola

How to:

1. Preheat oven to 350°f and spray 4-5 ramekins with coconut oil cooking spray. Fill a large baking dish with about 1/2 -inch water and hang aside.
2. Combine all ingredients in a blender or food processor and blend until smooth. Pour into ramekins, leaving about 1/4 -inch of space at the top. Carefully place the ramekins into the baking dish with water, ensuring to not splash water to your mixture.
3. Carefully transfer the baking dish towards the oven and bake 30-40 minutes or until pudding is set (no longer jiggles when gentle wiggled). When done, remove and allow to cool completely.

To serve: Top having a sprinkle or two of paleo granola along with a dollop of whipped coconut cream (recipe below). Give thanks and enjoy!

Coconut Whipped Cream

Ingredients & materials:

• 1 full-fat can organic coconut milk
• 1/2 tsp vanilla
• Large mixing bowl
• Hand-mixer or stand-mixer

How to:

1. Place the can of coconut milk in the fridge and permit to sit down a minimum of One hour. Place the bowl from the stand mixer within the freezer during this time too. Remove the coconut milk, and without shaking, flip the can inverted. Use a can-opener to spread out the can in the bottom (the side facing you) – you need to see a clear-ish liquid (this is the coconut water separated in the cream). Pour out this liquid. You ought to be left with a thick coconut cream sitting at the end from the can.
2. Remove the bowl in the freezer and scoop the coconut cream in it. Add some vanilla. While using hand-mixer, whip the coconut cream until it resembles whipped topping. Taste it and add more vanilla if you'd like. Done!