The Perfect Healthy Pumpkin Pie

If you’re looking for the easiest possible dessert it doesn’t get any simpler than pumpkin pie. If you can open a can, you can make pumpkin pie.

Pumpkin, like all orange foods, is a rich source of beta carotene, which your body converts to vitamin A. One slice of our pumpkin pie provides 137% of the daily value of vitamin A.

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By consuming just one cup of pumpkin, you’re able to obtain the following:

– 100% of your daily dose of vitamin A
– 20% of the recommended daily amount of vitamin C
– At least 10% of your daily needs for vitamin E riboflavin, potassium, copper and manganese
– 5% or more for thiamin, B-6, iron, magnesium and phosporus

What is it good for?

Because of its dietary value, pumpkins supply you with a selection of health benefits. Its vitamin A material alone adds to your body immune system, vision and skin health. The nutrient found in lots of lotions and creams has actually been shown to smooth rough locations of our skin, fade brown areas and minimize wrinkles. Vitamin An also plays a vital function in healthy bone growth and recreation.

Numerous research studies have been performed on the intake of pumpkins. Such research studies have found that including pumpkins to your diet plan can reduce your threat of diabetes, obesity and cardiovascular disease.

As an abundant source of beta-carotene- which your body transforms to vitamin A- pumpkins are also effective in securing you against cancer.

Here’s a much healthier pumpkin pie to attempt this holiday! All green-light active ingredients and no sugarcoated- we use dates to make it naturally sweet!

CRUST:

– 1.5 cups oats
– 3/4 cup pepitas, walnuts, or almonds*
– 1/2 cup dates, pitted
– 2 Tablespoons- 1/4 cup water, or more as needed

FILLING:

– 1 (15 oz) can of pumpkin
– 1/4 cup pepitas or cashews*
– 1/2 cup dates, pitted
– 1/4 cup ground flaxseed
– 1/2 cup water
– 1 Tablespoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon ground cloves

Preparation:

– First, preheat the oven to 400F. For the crust, combine flours, cinnamon and honey in a food processor and pulse. Add margarine and pulse until mixture resembles coarse crumbs.

– Add water a tablespoon at a time, pulsing until mixture clumps together. Roll out pastry and place in a 9-in. pie plate, trim edge to 1-in. overhang, and flute with your fingers.

– In a bowl, whisk together all ingredients until smooth. Pour into pastry and bake, uncovered, until set, for about 45 minutes. Let cool before serving.

Serves 8-10 people

– use pepitas for a nut-free pie.

To make a cashew whipped cream, blend 1/2-1 cup of cashews with 1/4-1/2 cup water. Avoid adding too much water, but just enough to make it smooth. You don’t want any lumps! Store the cashew cream in the fridge overnight to let it thicken. If it does not thicken enough, stir in a small amount of ground flaxseed. Let it set a little longer. Then using a frosting tube and tips, put the cashew cream in the tube and top onto the pie!