A Healing Halloween Pumpkin Pie without the Scary Ingredients

Did you know the Halloween holiday that has morphed into a commercialised sugar-fest has its roots in the ancient Celtic festival of Samhain (SAH-win)?

It was believed that on that day, the souls of the dead returned to their homes, so people dressed in costumes and lit bonfires to ward off spirits.

“It’s a time to honour life, death & nature after the harvest and prepare for the cold, dark days”.

And we’ve curated a healing & energising recipe sans the shockingly bad ingredients to help you celebrate.

For the crust

1.5 cup, pecans

80 grams oats, quick or regular

60 grams whole wheat pastry flour/ GF option

3–4 medjool dates

55 grams coconut oil, softened

1/4 teaspoon salt

 

Pumpkin Filling

1 cup pumpkin puree (as per recipe)

3/4 cup coconut cream

1/2 cup coconut sugar

1/4 cup real organic maple syrup

1/2 tsp sea salt

1 tsp vanilla essence

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp dried ginger

1/4 tsp allspice

1/8 tsp cloves

2 tbsp cornstarch

2 tbsp nondairy milk or water

2 tbsp coconut oil

To make the crust

In food processor grind pecans until they become a coarse

Add oats, flour, dates, coconut oil, and salt. Pulse until combined and beginning to adhere together.

Press crust into a well oiled 11″ tart pan with a removable bottom. Make sure you press well into the sides. Bake crust 15-20 minutes at 180oc.

 

Pumpkin puree

Cut in half, scoop out seeds and pulp.

Place flesh side down on a baking sheet

Roast in the oven

Scoop the flesh out from the peel

Place in a food processor until velvety smooth

 

Pumpkin filling

In a saucepan mix together pumpkin puree, coconut cream, coconut sugar, maple syrup, salt, cinnamon, nutmeg, ginger, allspice, and cloves. Bring to a simmer stirring until completely blended and smooth. About 5 minutes

In a small bowl whisk together cornstarch and nondairy milk (or water). Add to the simmering pumpkin mixture. Stir for 2 minutes while simmering. It will get thick and caramely. Add the coconut oil and whisk until completely melted and fully incorporated.

Remove from heat and pour into the cooked crust. Let set up in the fridge for at least 2 hours and up to 1 day.

Serve with your favorite toppings & enjoy!

Healing notes:

  • Pumpkin is particularly high in Vitamin A which can help to strengthen your immune system. It is also a good source of vitamins C and E. Pumpkin also contains antioxidants that can help neutralise free radicals that can lead to oxidative stress.

  • All root-y veggies are great for grounding at this time of year as we shift into Vata season in Ayurveda and may get a little ‘in our heads’ as Vata is the air element of the three Ayurvedic dosha’s

 

For access to more seasonal healing recipes, elixirs, remedies and rituals check out the living INSPIRED membership. Only £15 a month. Cancel any time & much more nourishing than Netflix.

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