Pumpkin is a great fall fruit, which can be used both as a savoury side dish or a sweet dessert.

pumpkin pie

Pumpkin itself is full of healthy nutrition, including both vitamins and minerals. New research indicates that specific carbohydrates in the squash family may even contribute to a reduction of both cancer and cataracts, due to health-promoting substances like carotenoids and other antioxidants.

If you have a tendency to hypertension, winter squash and pumpkin are rich in minerals like potassium and magnesium, which support healthy blood pressure.

However, treats like pumpkin pie can be off the menu for individuals with allergies. Unfortunately, most desserts contain the duo of best known food allergens: dairy and gluten.

As another benefit, you can make this recipe without any sugar.

It gets its creamy goodness from coconut – another nutritional powerhouse. So, here’s a modern version of an old favourite that you can serve to your allergic family members and make no apologies!

Pie Filling Ingredients:

  • 1 15-ounce can of pumpkin puree (you can sub with 2 cups of your own baked pumpkin)
  • 3 eggs
  • 1/3 to 1/2 cup of honey (or other natural sweetener to taste)
  • 1 Tbsp freshly grated ginger
  • 1 tsp cinnamon (or cinnamon extract capsules to make 1 tsp)
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp quality sea salt
  • 1 cup full fat coconut milk

Pie Crust Ingredients:

  • 1/2 cup melted coconut oil (or butter)
  • 2 cups dried, unsweetened coconut meat (fine shred)

Instructions:

  1. Make the pie crust first! Simply mix both ingredients well. Then transfer to a greased 9-inch pie plate. Take the mixture and simply press it firmly around the bottom and sides.
  2. Begin the pie filling. Crack eggs into a large mixing bowl and mix well. Add the rest of the ingredients for the filling and continue mixing until everything is well combined. Pour this batter into the pie crust.
  3. Bake at 325 degrees F for about 45 minutes, or until the pie filling has set. To keep the crust from burning, cover the edges of the pie plate with tinfoil that just covers the edges of the crust.
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