A Delectable Dessert for Fall

Spice Up an Old Favorite with a Gluten-Free Makeover

‘Tis the season for warming soups, stews, and…pumpkin pie!

So, instead of giving up on this festive treat, I decided to give it a gluten- and dairy-free superfoods makeover—complete with super seasonings and super sweeteners that are a healthier choice than regular sugar OR agave OR artificial sweeteners like Splenda and even xylitol.

That wasn’t hard to do because as you know from my pumpkin blog, pumpkins happen to be extremely rich in nutritional value to begin with.

While surprisingly low in calories, pumpkins deliver a powerful potassium punch in just one cup of mashed.

With nearly 600 mg of this heart and cortisol-balancing mineral—1/3 more potassium than a banana—they are also an unexpected source of fiber and carotenoids.

Pumpkins offer up more than 2,000 mcg of the vision-protecting carotenoids, lutein and zeaxanthin—with a decent supply of B complex vitamins and manganese—a trace mineral so important in reducing the swelling, pain, and stiffness in joints.

SIGNATURE INGREDIENTS

Here is a quick run-down of some of the other flavorful, highly healthy ingredients that my pumpkin pie contains and that you may already have on hand:

Cinnamon – The spice that can spice up your health, too.  A mere ½ teaspoon per day helps to level out blood sugar and can also alleviate arthritic pain. Ceylonese cinnamon is the variety of choice.

Nutmeg – An antibacterial spice that is known for improving circulation and concentration while calming down the stomach.  A sleep promoter.

Mace – A warming spice that supports smooth digestion.

Ginger – An anti-inflammatory spice, ginger is liver supportive and normalizes blood pressure while acting as a fat-burning agent and flu buster.

Cloves – Strongly aromatic, cloves tonify the stomach, kidneys, and spleen providing immune-enhancing benefits.

Allspice – The name says it all—a combination of the aromatic flavors of nutmeg, cinnamon, and cloves.

Maple Syrup – My sweetener of choice because it may actually be good for your liver! The liver, as you may recall from my Fat Flush books, is your number one weight loss stumbling block. A liver overloaded with toxins cannot efficiently burn body fat and will sabotage your weight loss efforts. The latest research on this natural sweetener suggests that it not only protects liver function but can decrease elevated liver enzymes.  It contains nearly 25 antioxidants, minerals and vitamins—so does have more redeeming nutritional perks than the white stuff.

Date Sugar – An underappreciated  high-fiber sugar filled with minerals including magnesium, calcium, and potassium.

Here’s my Holiday Pumpkin Pie Recipe:

Crust:
1/2 cup almond meal
1 cup almond flour
1 egg
2 tablespoons butter, melted

Filling:
1/2 cup pure maple syrup
1/4 cup date sugar
1/2 cup coconut milk
2 cups unsweetened canned pumpkin
2 eggs
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon mace
1/4 teaspoon allspice
1/8 teaspoon cloves
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees. In a small bowl, combine the meal and flour. Beat egg with the melted butter and pour into almond mixture. Stir well. Press into a 9 or 10-inch pie plate. As mixture may be sticky, place a layer of plastic wrap over the mixture and press it into the pie plate. When the mixture is evenly pressed into the plate, discard plastic. Bake the crust about 12 minutes or until starts to brown. Let cool. Combine the coconut milk, pumpkin and eggs. Add the maple syrup and date sugar. Stir in the spices and vanilla and mix until smooth. Pour the filling into the nut crust and bake for one hour or until a tooth pick inserted into the center of the pie comes out clean.  Let cool for one hour. Pie can be served chilled. Refrigerate leftover pie.

Bonus Tip: Take Y-C Cleanse before bed and upon arising the next day. All sugars can potentially still feed yeast.

Do leave your comments and let me know what you do to make your pumpkin pie recipe a family favorite!