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It’s that time of year again! Pumpkins are abundant everywhere you look–in store displays, on tabletops, and they feature prominently on restaurant menus this time of year. Not only is pumpkin pretty and delicious, but it’s packed with nutritional benefits as well. Pumpkins are full of fiber and are rich in antioxidants. Containing vitamins A, C, and E along with essential minerals like potassium, magnesium, iron, and zinc, this hearty vegetable is an excellent source of nutrition. Just a single cup of steamed pumpkin contains nearly 250% of the daily value for vitamin A!
Looking for a healthier way to indulge in a sweet and savory pumpkin pie this Thanksgiving? Try this dairy-, soy-, and gluten-free recipe that’s easy to make and just as delicious.
Yield: 8 servings
Prep Time: 25 minutes
Total Time: 75 minutes
Recipe Ingredients
For the crust:
1 1/2 cups of pecans
3/4 cup walnuts
3/4 cup almonds
1 1/2 to 2 tablespoons coconut oil, melted
1 teaspoon baking soda
1/4 teaspoon salt
For the filling:
1 cup of canned or fresh pureed pumpkin
1 cup canned coconut milk (full-fat coconut milk recommended for consistency and flavor)
1/4 cup of honey or maple syrup (see Note)
3 eggs, whisked
2 1/2 teaspoons cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom (or add another 1/4 teaspoon ginger)
1 tablespoon arrowroot powder
Pinch of salt
For the optional topping:
1/2 cup of pecans chopped
1 tablespoon coconut oil
1 tablespoon maple syrup
1/2 teaspoon cinnamon
Pinch of sea salt
Recipe Preparation
For the crust:
1. Preheat oven to 350 degrees.
2. Pulse nuts, baking soda, and salt in a food processor until fine.
3. Add melted coconut oil and pulse until incorporated thoroughly. Start with 1 tablespoon and add in 1/2 tablespoon at a time. You want to create dough-like consistency–not too crumbly and not too moist.
4. Press batter into a 9-inch pie or tart pan with your fingers.
5. Smooth it out evenly, leaving the sides a bit thicker than the bottom.
6. Place in the oven on top of a cookie sheet (to keep the bottom from burning) and cook for about 15 minutes, then set aside.
For the filling:
1. Mix until smooth and pour into prebaked crust. Be careful not to overfill. There might be left over batter.
2. Bake in the oven for 45 to 50 minutes. The center should be fairly firm. If you shake the pan gently, you might see a slight jiggle. Let the pie cool completely before cutting into it.
Note: Like things on the sweeter side? Add another 1/4 cup of honey or maple syrup and reduce coconut milk by 1/4 cup.
For the optional topping:
1. Toast pecans in a pan over low-medium heat with a dash of coconut oil, until slightly crispy and fragrant, about 1 minute.
2. Add the remainder of coconut oil, maple syrup, cinnamon, and salt, and stir until completely coated.
3. Set aside to cool before serving.
Store leftovers (if there are any!) in the fridge. Enjoy for a lazy, post-Thanksgiving breakfast.
Editor’s Note: Tried it? Loved it? Send us your photos and we’ll add them to our Pinterest board! Email community at onemedical.com or leave a comment below.
How about this it’s a yummy casserole I call pasta pie that I laerned on an episode of Martha Stewart years ago. I substitute Jimmy Dean Spicy Sausage in place of the supprasatta sausage in the recipe. Fry it up in a pan and crumble it up before you stir it in.I skip the cake pan and parchment paper and just bake it in a 13 X 9 casserole dish sprayed with cooking spray (you may have too much and need another dish to bake the rest in). Cut in squares and serve with a side salad, if you like.It’s yummy hot comfort food like lasagna .perfect for a chilly Autumn day and a dessert pumpkin pie with coffee!Best of all .your house will smell so yummy!Eleanora’s Spaghetti PieIngredientsServes 10 to 121 tablespoon unsalted butter, room temperatureCoarse salt1 pound spaghetti6 large eggs, lightly beaten1 pound mozzarella cheese, shredded (about 4 cups)12 ounces hot soppressata sausage, cut into 1/4-inch dice1 cup (4 ounces) finely grated pecorino Romano cheese1/4 cup heavy cream1 teaspoon dried parsley1/2 teaspoon freshly ground pepper DirectionsPreheat oven to 375 degrees.with rack in center. Butter a 10-inch-by-3-inch cake pan. Line the bottom with parchment paper; set aside. Bring a large pot of water to a boil; add salt. Cook spaghetti, according to package instructions, until al dente. Meanwhile, in a large bowl, combine eggs, mozzarella, soppressata, pecorino Romano, heavy cream, dried parsley, salt, and pepper. Stir to combine. Drain spaghetti, and add to the egg-and-cheese mixture; stir to combine. Pour mixture into prepared pan, and cover with aluminum foil. Bake about 40 minutes. Remove foil, and bake until lightly browned and crisp on top, 20 minutes more. Transfer to a rack to cool, about 10 minutes. Run a knife around the edge, and unmold, removing parchment. Invert, cut into wedges, and serve hot. Was this answer helpful?