To me, it wouldn't be fall, or the holidays, without pumpkin pie. This dish brings all the feels, the nostalgia, the smile creeping across my face with each bite... yes, obsessed you could say, I might be with this pie. In the past, I would eat more canned whipped cream than actual pie, but as I've matured in my tastes, the more pumpkin filling, the better. And when it comes down to it, the filling is actually the most healthy part of the whole deal.
I decided to up the ante a bit, take out the junk, add some extra hidden nutrients, and make a pumpkin pie that is not only delicious, but has some great hidden health benefits as well. Sure you don't need to eat this for breakfast, lunch, and dinner, but a slice here and there is going to be a great treat without guilt or fear of nasty ingredients.
For the crust I used our Organic Gemini's Tigernut Flour. It's slightly sweet already, so it adds a great taste to the crust.
What is Tigernut flour? It's a flour made up of ground Tigernuts. TigerNuts are not actually nuts but small root vegetables which have a sweet and slightly nutty flavor. They are known throughout the world by different names, including nookon or chufa. A TigerNut by any name, however, is a little tuber with a great deal of superfood qualities. It is extremely high in fiber, phosphorus, potassium, and vitamins E & C. These are perfect for those who cannot eat nuts, and avoid almond flour for baking- this flour and these "nuts" may just become your new favorite.
For the filling, I snuck in some Vital Protein Collagen Gelatin- Collagen protein is like the nutrition equivalent to bone broth- except a little more versatile. This is a 100% pure, pasture-raised gelatin powder. It will thicken in liquids, making it a perfect "jello" sub. The amino acids contained in gelatin are therapeutic and are identical to the protein found in skin, nails, hair, bones, cartilage, and joints. Plus, it's Gluten Free, rBGH Free, and Non GMO. The great thing is, it adds no taste to the dish, so it won't interfere with my pumpkin noms happening in the filling.
And finally, for the icing drizzle, I used a combination of honey, coconut oil, and coconut butter. Coconut is a great source of MCT's, and has been known to help with all kinds of things from weight loss, to improved cognitive function.
So on to the pie- you'll need:
3/4 cup Tigernut Flour
2 tbsp coconut sugar
1 15 oz can of pure pumpkin
1 cup (canned) coconut milk, slightly thinned with a little water
1/4 cup coconut sugar
3 tbsp gelatin
2 tbsp water
1 tbsp Pumpkin Pie Spice
2 tbsp coconut oil
2 tbsp coconut butter
2 tbsp honey
Preheat oven to 350.
In a large bowl combine flour, eggs, and 2 tbsp coconut sugar.
Pour and flatten mixture into a cake pan (I used a greased, spring cake pan which helped with clean edges) or a small pie dish. It will be like a thick cake batter so you will not get an edge, or crust with this consistency. For that, you can add more flour until a thicker dough is formed, then work into a pie crust.
Bake for 15 minutes at 350 until cooked through. Let cool.
While crust is cooling, combine pumpkin, coconut milk, coconut sugar, pumpkin pie spice, and water in a medium sized pan over low heat. Slowly add in the gelatin powder, stirring well, and bring to a higher heat, almost to a boil. Stir over high heat for about 3 minutes, then pour on top of the crust and refrigerate to set.
After about 2 hours, the filling should be set and cool. Pop the sides off your pan. Leave the bottom piece in place.
In a small saucepan, combine honey, coconut oil, and coconut manna or butter until mixed well and runny, then drizzle over the pie with a spoon. Refrigerate or freeze for a few minutes to set, then cut and enjoy!
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