Healthy Pumpkin Pie Recipe
Although traditionally an American holiday, here at Bodyism we still love to celebrate Thanksgiving and not only because of all the delicious food. We love that there’s a day dedicated to being grateful for all of the good things in our lives. Many believe gratitude to be the key to long-lasting happiness, scientific research has even linked gratitude to better sleep, reduced stress levels and increased energy and motivation.
Thanksgiving is a reminder to be thankful for what we do have, whether it’s our families, friends, experiences, health or the food we can enjoy. If you’re planning your dinner menu for this week, sharing this Pumpkin Pie with family and friends is undoubtedly the best way to show them your gratitude!
While the idea of baking a homemade Pumpkin Pie as well as cooking the turkey might seem a bit daunting, most ready-made pies are likely to be filled with artificial colours, sweeteners and preservatives – not something your body will be thankful for! Instead of rushing to the shops, we urge you to take half an hour out of your day to try our easy to make, healthy take on the classic dessert.
We hope you enjoy it!
Did you know: Pumpkin and sweet potatoes are a great source of beta-carotene, which is a precursor nutrient to vitamin A, necessary to support the functioning of our immune system, maintaining healthy skin as well as helping our vision.
Makes 1 pie
For the crust:
2.5 cups almond meal
2 tbsp buckwheat flour
2 tbsp coconut oil, melted
For the pie filling:
1 cup pumpkin puree (225 g uncooked)
1 cup sweet potato puree (225 g uncooked)
2.5 tbsp arrowroot powder
2 tbsp coconut oil
1/3 cup almond milk
¼ cup honey
¼ cup coconut sugar
1 tsp cinnamon
1 tsp nutmeg
1. Begin by chopping your vegetables into small chunks. You can keep the peel on as it falls off when cooked. Place into a small saucepan of cold water and boil until soft, about 15- 20 minutes.
2. Preheat your oven to 175C. Line a small pie dish with coconut oil, (about 20cm, or smaller for a thicker crust). If
you have one, use a spring form or detachable dish.
3. In a small bowl mix all of the crust ingredients together. Push out into the pie dish evenly up the edges and across the bottom.
4. Bake in the oven for 10-12 minutes. Oil will begin to froth from the piecrust but there is no need to worry, it will subside once cool. Set aside.
5. Puree the vegetables in a blender until smooth. Scrape into a bowl and mix in all of the remaining ingredients. Pour evenly onto the crust and smooth the topping down until flat.
6. Bake in the oven for 50-60 minutes. You want the pie to begin to brown and still wobble a little. Best served room temperature with a drizzle of coconut yoghurt and some chopped nuts as garnish.
Don’t forget to tag us @bodyism in any of your recipe creations!