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:
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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.
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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
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