The holidays or the topic of dessert for that matter can be challenging for a kid who’s struggled with long-term chronic illness. Food sensitivities, IBS, IBD, IBC, and blood sugar dysregulation often accompany an unbalanced body…and as a result, limit food options.
Personally, Thanksgiving and Christmas dinners over the last two decades were challenging. I’d watch people crowd their plates with multiple servings of carbs, protein, and sugar in an order that would shock a nutritionist and send me to the emergency room. I’d roll my eyes as guests bragged about going back for seconds, thirds, and eventually washing it down with sugary sodas.
No judgment, but indeed there was jealousy!
As an outsider watching from behind a plate of plain turkey and a skinned sweet potato without butter, I had MAJOR food envy.
However, things have changed. They have dramatically changed. It just so happens 2020 was one of my most successful holiday feasts in the last 20 years. Transformational technologies like AmpCoil and Red light therapy have strengthed my reserves. Digestion, energy, and vitality are all improved. I’m filled with gratitude and praise for the dream of eating pie and tasting gravy and gluten-free rolls. With this new robust digestion and expanding food palate…I’m ready to share.
Since I’ve not contributed to this blog in over 3 years (SLACKER) but focused on The Beautifully Broken Podcast (Not a Slacker) why not start with a kick-ass dessert.
Enter: Paleo Pumpkin Power Pie.
Gluten-Free, low carb, dairy-free, and filled with love.
2 Cups of Organic Walnuts
1/2 Cup of pitted Dates
1 Tsp of ground cinnamon
1-2 Table Spoons of Cassava Flour or Coconut Flour (optional)*
1 Pinch of Sea Salt
1 Table Spoon of Organic Coconut Oil
16 oz. Organic Pumpkin Puree
2/3 Cup Full Fat Coconut Cream
1 Table Spoon of Organic Honey
2 Tsp of vanilla extract
1 tsp of cinnamon
Pinch of Sea Salt
2 Large Organic Eggs
1-2 Table Spoons of Cassava Flour or Coconut Flour (optional)
Dairy-Free Whipped Cream
Full Fat Coconut Cream
1/4 Table Spoon of Honey
To create the crust add the following to the food processor: walnuts, dates, cinnamon, cassava, and sea salt. Blend 20 seconds for a fine texture. Drizzle warm coconut oil over the powder and blend for an additional 5 seconds.
- Transfer crust mixture to a glass pie dish and press across the bottom and halfway up the sides.
- In an oven at 375, bake crust for 10 minutes. Set aside and allow to cool.
Clean the food processor and prepare the ingredients for the filling.
- Add the pumpkin, coconut cream, honey, vanilla, cinnamon, eggs, sea salt to the food processor. Puree until an even consistency is achieved.
- Pour the filling into the partially baked crust and spread to the outsides. Cover the crust with foil and bake at (375 degrees F) for 50 to 60 minutes or until the center is nearly set (still a bit jiggly) and the crust is golden brown.
- Allow to cool completely at room temperature to avoid cracking of the filling. Once cooled, serve, or cover and store in the fridge for 2 days prior to eating. Yeah RIGHT! This pie will never last you 2 FUL DAYS.
Finally, we have the option to make fluffy whipped coconut cream.
Chill a metal mixing bowl for 15 minutes in the freezer. Open 2 cans of coconut cream. Separate the water from the cans and pour the heavy cream into the metal bowl. Whisk until desired consistency. Drizzy 1/4 Tsp of honey during this process to sweeten your cream.
Caution: Do not use alcohol extracted vanilla or sweetener aside from honey because the contrast in acidity will turn the cream into curd. My Pro-Tip offered to you from experience. 🙂
The final step: Chow down.
I love this recipe for many reasons, but mostly because it tastes incredible. The ingredients are all whole food-based and this dish is free from processed ingredients.
Having tools like this and healthy options is empowering. We are free from having to eat loads of sugar. We are free to join the holiday feast without guilt. We are free to physically express our best personal selves. If 2020-21 has taught us anything, it is to claim full responsibility and ownership of our health.
That is correct, I just told you Pumpkin PIE is a good place to transition into good health.
Maybe in my old age, I am becoming a softy.
Closing thoughts: This recipe could be a wonderful breakfast or mid-day snack depending on your need to be in or out of nutritional ketosis. Use your best judgment when incorporating, but for me this dish takes the edge off restrictive eating platforms and adds a shit-ton of fun back into life.
Enjoy and please tag my Instagram when you attempt this one!