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Hello Joyous is an organic, plant-based, sustainable beauty brand here to bring more joy to your day.
When I made this pie I was just getting over food poisoning (ugggh, super inconvenient when I'm just trying to figure out how to be a mama!), but yet I still wanted to eat the WHOLE DARN THING!! OMG, it's SOOOO yummy.
Pumpkins are a reminder of one of my favourite times of year - Fall. How perfect is it when the air gets crispy, the leaves are slowly changing colour to vibrant red, orange and yellow and you can wear fall clothes? It also means farmers markets are abundant with fall vegetables including pumpkins. I absolutely love the flavour and natural sweetness of roasted pumpkin which is why I always make a point to make tons of pumpkin-inspired recipes this time of year including my Pumpkin Chocolate Chip Muffins , Pumpkin Spice Smoothie and my Pumpkin Chickpea Coconut Soup.
When I saw pumpkins at the farmer's market, I knew exactly what I wanted to make – pumpkin pie!!
But not your typical baked version with 2 cups of sugar; a nourishing and flavourful version that is totally gluten-free, dairy-free and refined sugar-free so that anyone can enjoy it!
This pie is a total crowd-pleaser! So if you are celebrating Canadian Thanksgiving this weekend then I highly recommend you make this for your family and friends. You don't even have to tell them it's healthy, or maybe tell them after they've devoured a piece.
The good fats in the cashews and pecans make this dessert very blood sugar balancing. This means, you’ll enjoy a slice and feel very satisfied. It’s also the perfect dessert from a food combining perspective.
Enjoying a slice after a main meal won’t make you bloated, provided you haven’t overeaten. Keep this pie in mind as your filling your plate at Thanksgiving dinner (hint hint ... save room because it’s also filling!).
1 small pumpkin, cut into large chunks as per photo above (they are usually labelled as "pumpkin pie" pumpkins at the grocery store)
Preheat oven to 375F degrees. Place pumpkin in a baking dish with a lid and fill the bottom with 1/4 inch water. Bake for 35 to 45 minutes until pumpkin is fork tender. Once it's cooked it will easily fall off the skin. You can puree it in a food processor to make it easier to measure the amount needed for the pie.
Alternatively, if you're crunched for time you can buy organic canned pumpkin puree. Of course, roasting it yourself tastes much better is more nutrient-dense.
I’m actually enjoying a piece right now while typing with one finger and nursing “Vivi” aka Vienna — I’ve learned more about multi-tasking in four weeks than in 37 years!!
If you make this recipe be sure to share it and tag me on instagram @joyoushealth #joyoushealth as I love seeing what you make!