Pumpkin Pie Ingredients that Make My Body Feel Good
A Nourishing Thanksgiving: Crafting the Perfect Gluten-Free Pumpkin Pie
As the Friday before Thanksgiving unfolds, the anticipation of delicious meals and sweet treats fills the air. For me, pumpkin pie reigns supreme among the Thanksgiving desserts. With my mom coming to visit and two Thanksgiving gatherings on the horizon, I eagerly volunteered to bring the pumpkin pie. Why, you ask? Well, aside from my love for this classic dessert, I navigate a gluten-free lifestyle, making the quest for the perfect pumpkin pie even more exciting.
Initially tempted by a store-bought gluten-free pumpkin pie priced at $30, I decided to take matters into my own hands. Armed with the determination to create a pie that surpasses the store-bought version, I scrolled into the world of recipes, reflecting on my process of developing dishes that are not only enjoyable but also nourishing.
The journey of crafting a pumpkin pie that goes beyond dietary restrictions and explores the realm of quality ingredients if fun for me. The essence is not about restriction but understanding the nourishment our bodies crave and finding alternative, wholesome ways to enjoy our favorite foods.
In my culinary exploration, I’ve often found joy in creating without strictly adhering to recipes. While I’ve developed recipes for clients and shared some with you, the reality is, I often rely on my instincts and experience in the kitchen. Today, I want to share my approach to thinking about cooking, a method that values both taste and nutrition.
For the crust, I’m sticking to a tried-and-true recipe from last year, featuring organic dates, pecans, and a pinch of salt. Processed in my trusty food processor, this blend transforms into a sticky, gooey dough that forms a delightful crust when pressed into the pan. It’s a foundation that promises both flavor and texture.
Moving on to the filling, I’ve decided to play around with ingredients, pulling inspiration from various recipes. Whipped cream is a must for the topping, and while I appreciate dairy, I find that a coconut milk base in the filling adds a unique touch. I’m cautious with ingredient choices, opting for organic coconut milk to ensure purity and quality.
To infuse the pie with warm, aromatic notes, I turn to a pumpkin pie spice blend from Whole Foods. As a firm believer in the power of spices, I recall a chef friend’s advice on the common culinary mistakes of under-spicing and under-salting. With a whole box of spice in each pie, I aim to create a flavorful experience that not only delights the taste buds but aids in digestion.
Delving into the sweetener realm, I bypass traditional sugar and instead introduce a tablespoon of honey. Drawing from my experience with a tahini bread recipe, I understand the role of sugar crystals in providing structure and texture. Honey promises that delightful, crystal-like body without the inflammation that can accompany sugar.
As I prepare to embark on this culinary adventure, I reflect on the importance of scrutinizing labels. Organic choices and hefty price tags don’t always guarantee quality. A simple salad dressing incident serves as a reminder to always turn the bottle around and examine the ingredients, ensuring that what you consume aligns with your nourishment.
In closing, as I share this video with you during Thanksgiving week, I extend my warmest wishes for a joyful holiday season. May your Thanksgiving be filled with gratitude, good company, and of course, a slice of homemade pumpkin pie. Join me in celebrating the joy of nourishing our bodies while indulging in the pleasures of delicious, wholesome food.
- 1.5 cups dates pitted
- 1.5 cups pecans
- 15 ounce pumpkin puree 1 can (without sugar)
- 1 big spoonful of raw organic honey
- 1/2 teaspoon salt
- 1 box of pumpkin pie spice
- 1 can of coconut cream
- 3 eggs
- 1 stick of whole vanilla bean, scraped insides only.
- Preheat oven to 350 degrees F.
- Place pitted dates and pecans in a food processor and pulse until fine. Don’t pulse it to dust, you want to keep some large pieces for the yummy crunch.
- Transfer mixture to a pie form. I used a 9-inch glass pan.
- Firmly press the mixture onto the bottom and sides of the pan.
Combine pumpkin puree, honey, salt and spices in a saucepan, mix and heat until it bubbles. Cook for a few minutes. Remove from heat.
Mix coconut cream, eggs and vanilla and slowly add the puree to the milk mixture.
Poor warm mixture onto the crust and place in oven.
Bake pie for approx. 65 minutes. Filling will still jiggle in the center. Leave pie in oven with door open and oven off to minimize pie cracking. Transfer pie to a wire rack and allow to cool for approx. 3 hours before serving.
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