With Halloween around the corner and pumpkins in season, what better dessert than a pumpkin pie?
This healthy version of a pumpkin pie is as extraordinary delicious to eat as it is simple to prepare. The recipe has been a real hit, receiving complements from kids to grandparents and everyone in the middle.
The richness of the ingredients makes for a decadent dessert. You don’t have to feel too guilty if you eat the entire pie as soon as it’s finished (that’s what usually happens to us!) as it’s all healthy.
Pumpkin is brilliantly high in fiber and antioxidants, it’s a good anti-inflammatory and low in calories. The predominant ingredient in the crust are walnuts, known for their brain boosting properties.
Who would have thought that eating pumpkin pie would be so healthy?
This recipe serves eight and takes 20 minutes to prepare and then one hour in the refrigerator to set before serving.
For the crust:
- 250 grams of walnuts (ensure buying fresh walnuts – they go rancid surprisingly quickly)
- 150 grams of almond flour
- 150 grams of dates
- 100 ml coconut oil
For the filling:
- 800 grams of unsweetened pumpkin puree (canned)
- One teaspoon of all spice
- ½ teaspoon cinnamon
- ½ teaspoon all spice
- ½ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon raw honey
- Add all ingredients for the crust in a blender or food processor and blend on low until everything is mixed together
- Remove the mixture and press the along the base and sides of a pie dish
- In a bowl, mix all ingredients for the filling and pour on top of the crust
- Cover the pie and refrigerate for at least one hour before serving
Tip: serve with our famous silky coconut cream for extra deliciousness!
 S. Poulose, M. Miller, B. Shukitt-Hale, Role of Walnuts in Maintaining Brain Health with Age, the Journal of Nutrition, November 2013