Pumpkin is like a mother: embracing, enhancing, enveloping. Whatever you give to pumpkin she holds, highlights, softens, affirms.
Have you ever noticed, for instance, the way pumpkin embraces ginger, softens into cinnamon, rises up for nutmeg. She is tasteful with clove, grounding for cayenne, elegantly delightful with the green herbs of basil, sage, tarragon and thyme.
No wonder pumpkin pie feels like a warm hug.
Pumpkin is a power food when it comes to weight loss, heart health, anti-aging, and immune strength. Low in calories, pumpkin is full of fiber and rich with the antioxidants and chemistry of youth that helps your body forgive and forget the occasional food trespasses.
It is the added sugar, wheat and heavy creams that weigh down dear pumpkin, diminishing its power to lift you up. Fortunately, pumpkin is so forgiving that forgoing sugar, grain and dairy does not have to mean forgoing flavor.
How like a mother~ forgiving and so giving!
Personally, I think food tastes better when you can actually taste each ingredient. So it was a delight yesterday when the boys followed each bite with a chant of “Mmmm, this is so good!” But I was certain after our house painter swallowed it down with eyes of delight, gently offering me his plate afterwards with a determined, “Best I ever had, Señora.”
If it is good for someone who doesn’t owe me a compliment and isn’t used to our food ways, then I think it must be good for all. I know it is good to all, so when you serve up this pie for the holidays you can be sure you are loving your loved ones as mother nature loves you. And that is lot to be thankful for.
For this, I roasted two small pumpkins at 475F for about an hour, or until a knife ran through the middle with ease. But Pacific makes a good organic purée in a box you could use if you have less time, or want to keep it simple.
Healthy Pumpkin Pie
2 c Hazelnuts, toasted
4 medjool Dates
hefty pinch pink Salt
1/2 t Vanilla
Pulse all the ingredients in your electric blender until you have a chunky pulp. Press into a pie pan, spread evenly and refrigerate.
1 c Cashews, soaked 2-4 hours
2 medium Pumpkins (or 4 cups Pumpkin purée)
1 T Coconut Oil
1 t Cinnamon
1/2 t Nutmeg
1/4 t Ginger
1/4 t Clove
1/2 t pink Salt
optional: generous splash Cardamom
2 T Chia Seeds (more if you like it firmer)
Optional: 1-2 T Raw Honey
Set your oven to 475F. Pierce your pumpkins and bake 30 minutes or until a knife cuts through easily.
Allow to cool. Slice open and remove the seeds. Peel the pulp from the skin and place in your electric blender. Add dates and purée. Drain the cashews and add along with the coconut oil and spices to your purée. Blend thoroughly. Taste and adjust your seasonings. I like lots of cinnamon and nutmeg so might have added more. Add honey according to your taste.
Add Chia Seeds, pulse lightly, just enough to mix in the seeds. Pour into the crust, cover and refrigerate at least 4 hours or overnight.
When ready to serve, dress it up with a shower of cinnamon, a border of hazelnuts, a maze of honey, or a waltz of raspberries. Serve with a dollop of honey or maple syrup infused yogurt.
Know your dosha?
If you are Vata: You might prefer it with another 2-3 dates.
If you are Pitta: Replace the honey with real maple syrup.
If you are Kapha: Increase the amount of ginger, cinnamon and clove.
If there are leftovers, this is delicious for breakfast.
Best pumpkin pie EVER!!!!
Ooh Laura, inspired by your recipe, I just whipped up an almond milk, cooked pumpkin, maple syrup, ginger+cinnamon+cardamom+clove+nutmeg drink for myself! And I really should use the rest of that pumpkin for dessert tonight. Jeff’s making tomatillo/posole soup and maybe I’ll step up with some handmade corn tortillas on the side. My dessert will be smaller than this and without hazelnuts. I have cashews and chia and will improvise the rest. Thank you!
For the poetry pie – do the soaked cashews go into the blender first? I was thinking of adding liquid to get them creamy before adding pumpkin. Let me know what you think.
HI Sally, I blended them in with the pumpkin before adding the chia. Thanks! I’ll correct that.
oh you are making me hungry. hope you like it sally!
This pie was a delicious treat! Many thanks.
Thank you, Carolyn! For everything.
Laura, thank you, this pumpkin pie really sounds delicious.
Thank you. I am planning to make your pie for Thanksgiving.
thanks, micky. hope your family likes it. xo
Yummy! I was rather unhealthy today and made my husband’s favorite cookies…dark chocolate pumpkin cookies! If you’re gonna do it wrong, do it right. 🙂
I’ll have to try this healthy pumpkin variety though!
definitely, yes – if you are going to indulge, enjoy it. i think chicago weather asks that of you. thanks, britt!
You are so right, this is good for all and good to all. And pumpkin really does meld with a variety of flavors and spices, I’ve never thought of how versatile it really is. Loving this hazelnut crust as well. Well done Laura!
Thank you, Katie. Happy Thanksgiving en Suisse!
Wow I was just looking for a healthy pumpkin pie recipe and here you are. Thank you!
I love our limitless connections. Thank you Fredrica.
Oh Laura, this may be THE recipe I’ve been waiting for my whole life! Sumptuous, luscious, satisfying, autumnal pleasure in a pie. Your ingredients and the poetry with which you share them is dessert in and of itself. But let us not stop there! Thank you for this pumpkin love, beautiful writer, chef, artist, teacher and lover.
Dear Divine Rebecca – You are the inspiring poetess, with a mystic’s heart and love in every breath. Thank you.
From one to another, darling Laura. xo
I think I’ll have it 3 times a day, for each of my meals!