Scary Delicious Paleo Pumpkin Pie
There’s nothing like a silky smooth sweet, delicious and fragrant Pumpkin Pie that’s actually good for you. Pumpkin is naturally low in calories and rich in vital antioxidants (lutein, xanthin and carotenes, vitamins (A, C & E) and minerals. This recipe is bursting with nutritional value without any of the nasties. Rich in fibre, protein, magnesium, manganese, iron, B vitamins, anti-inflammatory and anti-microbal properties; and more means the ingredients in this recipe my help lower blood sugar; boost brain function; provide gastrointestinal relief; boost immune function; assist gut health, weight loss, heart health and lower unhealthy cholesterol levels. The fragrant spicy smell of this tasty treat will send your taste buds and digestive enzymes wild.
3 Tsp organic coconut oil
1 cup ground almonds (almond meal)
1 cup ground pecans (finely ground into a flour/meal)
1 organic egg
1 tsp cinnamon powder
1 Kilo pumpkin (to make 2 cups pureed pumpkin)
(bake 1/2 a pumpkin for 20 mins then cool and liquify in a blender)
3 organic eggs
1/4 cup organic honey
2 tsp cinnamon
1/2 tsp cloves
1 tsp ginger
1/2 tsp nutmeg
1 tsp natural vanilla
1/3 cup coconut milk
Preheat oven to 170 degrees celsius
Grease pie dish (approximately 23 cm) with coconut oil
Combine all ingredients and to form a dough and spread evenly in pie dish.
Place in oven and bake for approximately 10-15 minutes or until crust begins to brown. Remove and set aside for pie filling
Pie Filling Method:
Peel, deseed and bake pumpkin in the oven until starting to soften for approximately 20 minutes. Remove and puree/liquefy in blender until smooth.
In a bowl combine all pie filling ingredients and blend. Place filling on top of pie crust and back for approximately 45 minutes or until the center of the pie is no-longer runny/jiggling. Remove from oven, let cool and refrigerate. Pie sets firmly when cool.
Serve with vanilla coconut ice cream or on it’s own.
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