Pumpkin Pie
Happy Fall!
With the season approaching, I figured it was time to share one of my favourite Thanksgiving recipes from my blog. This is a wonderful pie that’s full of whole foods, naturally sweetened, nut-free and easy to make.
Whether you use pumpkin or sweet potato, know that your pie will be full of carotenoids. Carotenoids are potent antioxidants, and help to reduce the free radicals in our bodies. Pumpkins are also high in antioxidants lutein and zeaxanthin, which are especially good for your eyes. So eat up with the knowledge that this pie will nourish your family this holiday weekend.
Pumpkin Pie Recipe
Crust:
1 cup pumpkin seeds
1 cup shredded unsweetened coconut
7 medjool dates, pits removed and chopped
pinch Celtic sea salt
pinch cinnamon and ground ginger
Filling:
4 cups cooked pumpkin, squash or sweet potato
4 tbsp coconut oil or coconut butter
1 tsp vanilla essence
1.5 tsp cinnamon
1 tsp ground ginger
pinch ground cloves
½ tsp grated nutmeg
2 tbsp sucanat or coconut sugar
Optional: a few tablespoons of coconut cream (the thick cream that sits on top of your coconut milk when you open the can) to serve
Pulse pumpkin seeds and coconut in a blender or food processor until roughly combined. Add dates, sea salt, cinnamon and ginger. Pulse to combine. You want the mixture to look like rough crumbs. Remove from blender and press into a pie plate with your fingers or the back of a spoon. Put in freezer to set.
While the crust is setting, put all filling ingredients in a blender or food processor and pulse until the mixture is smooth. Scoop into pie shell and decorate with pumpkin seeds and an optional dash of cinnamon. Let it chill in the fridge to set for a few hours before serving.
Top each slice with a small dollop of coconut cream, optionally.
