Wellness Wednesday: Heart Healthy Pumpkin Pie
Heart health is the topic for this Wellness Wednesday segment with registered nurse Meghan Sarna of Northern Roots Wellness and she is bringing us one pumpkin pie recipe that is sure to please everyone this holiday season.
Here it is:
- 9 medium, pitted Medjool dates (pre soaked and drained)
- 1 1/4 cup rolled oats
- 1/2 cup pecans
- 1/4 tsp ground cinnamon
- 3 tbsp coconut oil (melted)
- 1/8 tsp salt
- 1 cup pumpkin purée (either homemade or canned)
- 1 cup raw cashews, soaked and drained
- 3/4 cup maple syrup
- 1/2 cup coconut oil (melted)
- 2 tsp vanilla extract
- 1/8 tsp nutmeg, freshly grated or pre-ground
- 3/4 tsp ground cinnamon
- 1/4 tsp fine-grain sea salt
- 1/8 tsp ground ginger
- Preheat oven to 350 degrees fahrenheit
- Combine all ingredients, pulse in a food processor, one at a time
- Oats, pecans, cinnamon, salt and add dates (pre-soaked and drained) and melted coconut oil, last.
- Spray pie pan and spread pie crust mixture evenly onto dish. Poke fork holes in the crust and bake (uncovered) for 10-12 minutes (**lightly golden brown).
- Place on cooling rack for 30 minutes
- Combine cashews (pre soaked and drained), pumpkin, vanilla, maple syrup, coconut oil, salt, ginger, vanilla, cinnamon and nutmeg on high speed in a blender until smooth ( may need to add a tbs or more of almond/cashew milk as needed).
- Pour filling into the pie crust and chill in freezer (overnight or four to six hours until firm).
- Remove from freezer and defrost for 10 minutes before serving.
- Serve with whipped coconut cream and pecans
Whipped coconut cream
- Place a can of coconut milk in the fridge overnight.
- Remove separated, hardened coconut milk and with a hand mixer or standing mixer, whip until light peaks are formed (save liquid coconut milk and add it to another dish).