Pumpkin Pie

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Who doesn’t love a chia pudding?  And seriously, folks are going crazy for pumpkin pie everything! What we have here is a super tonic, super nutritious, super delicious and filling pudding! High in easy to digest proteins fat and fiber, and low in sugar. This is a delicious, filling, and highly nutritious snack!

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1 can pumpkin puree

1 can full fat coconut milk

6 medjool dates (soaked for 10 min in boiling water and drained)

2 squirts liquid stevia

4 T coconut sugar

1/2 tsp sea salt

1 T ground turmeric (anti-inflammatory boost) 

1 T ground Eleutherococcus-a gentle adaptogen herb to help with stress response (I get mine here)

6 drops cinnamon essential oil (Certified Pure, Therapeutic Grade oils only-you can purchase here)

2 T ground ginger (anti-inflammatory boost)

1/4 tsp ground cloves

1/2 tsp ground nutmeg

1 scoop unflavored Whey Protein powder (I use this brand) 

2 scoops Collagen Peptides (I use this brand)

2/3 cup chia seeds

Add all ingredients except the chia seeds to a blender or food processor. Blend on high speed until fully smooth. Add chia seeds and pulse to gently mix in. Spoon into jars or serving dishes. Let set up for 1-2 hours. Serve with cocoa nibs and unsweetened shredded coconut.

 

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pumpkin pie

I love my pumpkin pie, but I am determined this year to not have regrets about what I ate over the holidays!  How many times do I need to learn that the recovery time is not really worth the few bites of gluten laden decadence?  For those of you looking for a delicious alternative to feeling regret, read on!  I started with a real pumpkin because my CSA gives them to me!  But working with canned pumpkin is just fine too.  The only thing is you won’t have the yummy roasted pumpkin seeds to snack on while you are waiting for the pie to cool!

Start by baking a pumpkin, if that’s your plan.

pumpkin

pumpkin

Scoop out the guts and seeds of the pumpkin.

pumpkin guts

Bake face down on a sheet pan at 350 degrees until soft.  Let cool before scooping the flesh out of the shell into a measuring cup.

baked pumpkin

Meanwhile, separate the pumpkin guts from the pumpkin seeds.  Rinse the seeds and roast with a little oil (I used delicious, nutritious coconut oil which I got here) until you hear popping sounds coming from the oven.  They should be crunchy and irresistible, especially with good salt.  Pumpkin seeds are a powerhouse of nutrition.  Known to be a good source of minerals including zinc and magnesium as well as protein and essential fatty acids.  Research suggests they are useful for prostate health, bone density, parasites, arthritis and healthy blood lipids.  Find out more here.

pumpkin seeds

In a food processor make the crust:

3/4 cup raw pecans or pumpkin seeds (grind ‘em up real good in the food processor)

1/4 cup ground flax seeds

1/2 cup coconut flour (find out why I’m such a fan of the coconut here and here)

1/2 tsp good salt

1/2 tsp cinnamon

1/3 cup  coconut sugar

1/2 cup coconut oil

1 free range egg

Process dry stuff, add the coconut oil and process.  Then add egg and pulse until it comes together.  It will be sticky.

Press into a pie plate or tart pan.  Freeze for 15-20 minutes, then bake for 20 minutes at 325 degrees until lightly browned.

crust

 

 

 

 

 

 

 

 

Next mix up the filling in the food processor:

Filling:

1 1/2 cups pumpkin puree

3 eggs

1/4 cup coconut sugar

1/2 cup maple syrup (or less)

1/2 tsp good salt

1/4 tsp allspice

1 tsp freshly grated ginger

pinch of cayenne

pinch of ground cloves

1 can coconut milk (not LITE)

Blend everything together until it is a smooth puree.  Pour into partially baked pie crust.  Tap to release bubbles.

unbaked custard

 

 

 

 

 

 

 

Bake 45-55 minutes at 325. Be sure to let it cool before you serve it.

Delicious ending to a healthy fall meal, but honestly it makes a darn good breakfast too!

 

 

dig in!

 

 

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