Pumpkins are in abundance at this time of the year, and simply roasting them or having them in soup starts to get a little repetitive. They are also great in salads, muffins, biscuits and bliss balls, but most of all pie! Mixed with fragrant and nutrient packed spices cinnamon and nutmeg, there really is nothing not to love about pumpkin pie!
Know your nutrients
Pumpkin is very low in calories but very high in nutrients. It is also a great source of fiber, anti-oxidants, minerals, and full of vitamin-A, vitamin-C and vitamin-E. The perfect example of how eating seasonally will naturally fuel your body with the right nutrients when you need it most!
- 1/2 of a pumpkin, roasted
- 6 large eggs
- 1 cup coconut cream
- 1/4 cup maple syrup
- 2 tablespoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1/4 teaspoon celtic sea salt
- 2 cups almond meal (fresh ground almonds are great!)
- 1/2 cup coconut oil melted
- 1/2 cup steel cut oats
- 1 egg
- In a food processor or blender combine pumpkin and eggs.
- Pulse in coconut cream, maple syrup, cinnamon, nutmeg, and salt
- Set aside
- Add your almond meal, 1 egg, coconut oil and steel cut oats to a bowl and mix well. Pour into a large spring base pie pan and press to create the crust.
- Pour your pumpkin filling over the base
- Bake at 180° for 45-50 minutes
- Allow to cool then refrigerate for 2 hours to set
- Serve with freshly whipped coconut cream or coconut yogurt!