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Grateful Pumpkin pie

Grateful Pumpkin Pie

I adore pumpkin pie, there’s not too much better than this! 

Everything Pumpkin!!! Grateful Pumpkin Pie, Pumpkin Seeds and Pumpkin Topping – Coconut Whipped Cream. A healthy pumpkin pie and crust that has small amount of sugar (maple syrup) and is gluten-free, vegan. My husband’s remark “Best Pumpkin Pie, I have ever had!” If you have a hard time digesting sugar, or you are reducing sugar from your life, or you just want the best pumpkin pie! Please try it and let me know what your family thinks of it in the comments or email me at he***@li********.co.

Happy Canadian Thanksgiving! This time of year is so beautiful, leaves changing colour, a little crisp in the air and plenty of fresh vegetables and fruit. So much to be thankful for!

My favourite food for Thanksgiving is pumpkin pie! I’m sharing with you my healthy Grateful Pumpkin Pie and Crust recipe that is so delicious! Also included is how to make Coconut Whipped Cream and Roast Pumpkin Seeds. I hope you love it and share it and thanks with your family. Eating nutrient dense foods even for dessert is what I specialize in. Please join us for a zoom class or one of my future online courses (January/February). These give fun information to give you the tools and tips to empower you to get the energy you want, naturally to your ideal weight, and let you empower your whole family to health and wellness.

Substitutes

This healthy pumpkin pie and crust can be vegan by substituting firm coconut oil for butter. The crust is amazing and can be used for other pies. You can use butter squash instead of pumpkin.

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MINDFUL MEDITATION – PRACTICING BEING GRATEFUL

I practice mindful meditation to help me stay in the now as much as possible. This week, I made myself fluster by putting myself somewhere I’m not, in the future. I’m sure you can relate in these pandemic times! With my mind racing of possibilities that haven’t happen, I needed to pull myself back with the help of my husband, be grateful for what is. Practice some breathing and focusing on the touch of my keyboard to bring me back into the now. Being Thankful is a huge part of my meditation. Here’s my favourite 5 min grateful meditation from Mindful Movement.

Happy Thanksgiving!!!

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Grateful Pumpkin Pie

Gluten-free pumpkin pie that is so delicious I would eat it everyday if I could! It’s a Healthy Pumpkin Pie and Crust! Using a “pumpkin pie” pumpkin, you will need to cook it for approximately 55 minutes at 375, then let cool prior to making this pie.

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Gluten Free Crust

  • 1/2 cup rolled oats ( (gluten free) or 1/2 cup of oat flour)
  • 1/3 cup unsweetened shredded coconut
  • 1 cups raw pecans
  • 2 tsp ground flax (optional, will help bind it!)
  • 1/2 tbsp ground cinnamon
  • 1/4 tsp sea or himalayan salt
  • 2 tbsp maple syrup
  • 1 tbsp firm coconut oil (or butter (add a little more if needed – you need to press it into the pie pan to know))

Pumpkin Pie Filling

  • 2 cups puree pumpkin (canned pumpkin (16 oz) or 2 cups of roasted and puree pumpkin)
  • 1/4 cup maple syrup
  • 1/4 cup full fat coconut cream (or freeze for 1 hour or fridge for 8 hours canned full fat coconut milk and use the solid (if in a rush – just use Ā¼ cup of full fat coconut milk))
  • 1 tbsp butter (or butter substitute or firm coconut oil)
  • 2 tbsp arrowroot powder (or cornstarch)
  • 2 tsp vanilla extract
  • 1 tsp ground ginger (or use 3 tsp of pumpkin spice instead of spices suggested)
  • 1/4 tsp ground cloves
  • 2 tsp cinnamon
  • 1/2 tsp all spice ((optional))
  • 1/2 tsp nutmeg ((optional))
  • 1/2 tsp sea or himalayan salt

Roasted Pumpkin Instructions:

  1. Use 1 small ā€œpumpkin pieā€ pumpkin, cut into large chunks as per photo.
  2. Preheat over to 375 degrees F.
  3. Place pumpkin in a baking dish with lid and fill the bottom with Ā¼ inch of water, bake for 40-55 min till pumpkin is tender (test with fork). Take off the skin with a butter knife. You can puree it in a food processor or heavy duty blender.

Gluten Free Pie Crust Instructions:

  1. Preheat oven to 350 degrees F (176 C).
  2. Grease the springform pan or pie pan with coconut oil or butter, sprinkle gluten free flour or flour on it.
  3. Blend the oats into flour or use oat flour.
  4. In food processor or heavy blender put the pecans in and blend till it releases oils and can be formed with fingers, but stop before it is pecan butter.
  5. If you have a food processor you can add all ingredients together and mix. If no food processor put all Crust ingredients into the mixing bowl and mix together with hand. It should hold shape if squeezed between fingers. Press into a pan with the hand or bottom of a small bowl or a glass. Prink base with fork about 10-15 times.
  6. Bake for 10 minutes till light golden brown – this is the pre-bake. Check, if there is moisture in the bottom of the crust, add on 2 minutes of baking. Watch that it doesnā€™t burn. Take out and let cool for 10 min.

Pumpkin Pie Filling Instructions:

  1. In the food processor add roasted pumpkins and mix, then measure approximately 2 cups. Add the remainder of Pumpkin Filling ingredients and blend on high.
  2. Otherwise – in a blender add roast pumpkin and blend, then measure approximately 2 cups. In a bowl or heavy duty blender mix all filling ingredients together.
  3. Add the pumpkin filling ontop of the slightly cooled crust and flatten the filling ontop with a wet (water) spatula.
  4. Put in oven for 40 minutes till crust (depending on elevation it may vary from 35-50 min). Watch so you do not burn your crust. Take out and let cool for an hour. ENJOY!!!
  5. Pumpkin pie, pumpkin pie. Is my favourite pie for Thanksgiving! Please enjoy this delicious with your loved one(s) over this pandemic Thanksgiving!

Substitutes

  1. This recipe can be vegan by substituting firm coconut oil for butter. The crust is amazing and can be used for other pies. You can use butter squash instead of pumpkin.
  2. Use the left over coconut cream for Coconut Whip Cream as recipe below.
  3. Use Coconut liquid for smoothie in the morning. Refrigerate till used.

Coconut Whip Cream

  1. Since you have additional Coconut Cream, you can add 1/2 tsp of vanilla and 1/2 tbsp of maple syrup for approximately 1/4- 1/3 cup of coconut cream.
  2. Whip it!
  3. Top on your pie!

Pumpkin Seeds!!!

  1. Remove seeds and rinse off.
  2. Pat seeds dry with a clean towel or paper towel. Put in seeds in oven on a baking sheet at 350 degrees F for 1-2 minutes to dry off.
  3. On baking sheet, add spices like garlic powder, paprika, salt and a little olive oil to seeds. Mix with hand.
  4. Bake 10 minutes and take out of oven, flip and move seeds around.
  5. Bake for another 10 minutes. Enjoy!!
Dessert
Dessert
gluten-free, healthy, keto, vegan