Happy Tuesday! Do you want to know how to make a pie that’s super healthy, seasonally appropriate, and will still knock your socks off?
I made this pie for my dad on Canadian Thanksgiving. He’s recently given up wheat and sometimes misses the good ol’ days of cakes and pies (he is human, after all). After a night of making involved gluten-free pizza for Thanksgiving dinner, you know what the highlight was? This pie.
This pie is amazing. It’s gluten-free, vegan, and it’s only sweetened with natural sugar (i.e. no blood sugar witching hour). And you don’t even have to bake it. And you could even eat it for breakfast.
Note: Because there aren’t any eggs in the filling, and because the pie itself doesn’t get baked, it doesn’t stand up when cutting slices as well as a conventional pie. But let’s be honest, the first pie slice is always a hot mess anyway.
Here are some of the health benefits of pumpkins, in particular:
Pumpkins, squash, carrots and sweet potatoes are all high in carotenoids. These guys are potent free-radical scavengers. Pumpkins also contain phytonutrients lutein and zeaxanthin, which are good for your peepers.
Pumpkins are high in antioxidant vitamins such as A, (by way of beta carotene) C and E.
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
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
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.
You could also make the pie into teeny tiny tartlettes, as I’ve done, below. I hope you have lots of fun with this recipe xo Andrea