The watermelon summer season ended and I was sad to let it go because I spent all summer long buying and eating watermelon every day. Not a single day went by this summer that there was no watermelon at home.
But my sadness and disappointment did not last very long. As I entered the supermarket and saw that there were no more watermelons, the next big thing was that the box where I’d normally find them was full of giant pumpkins!
At such a bargain price for such huge giant orange delicious pumpkin that people usually buy for decorating jack-o-lanterns in Halloween, I was getting the pumpkin to go all out making all kinds of recipes with the entire pumpkin until the next one. And I see myself going through this fall and winter getting pumpkins until they are no longer in season.RELATED: RECOMMENDED PLANS FOR YOU
With this pumpkin that I bought I have come up with a pumpkin protein bar desert that left my family and co-worker amazed at how delicious it turned out, all gluten free, grain free, and used honey for sweetness.
Here I provide you 3 gluten free pumpkin pie variations.
First I want to enlighten you about the health benefits of pumpkin
One question I always ask myself in my thought process before I eat something is “how is this food item going to benefit my health?”
1 Cup provides 7.1 grams of dietary fiber, adequate potassium to support digestion, 3.4 g iron that supports immune system, 1, 906 mg vitamin A, 15% vitamin E protects from diseases such as lung cancer, heart disease, type 2 diabetes by reducing inflammation.
Whether you choose to be fully committed to a gluten-free diet or you have celiac disease or have gluten sensitivity or not. Having some gluten-free foods will aide you in giving your digestive system a better break from eating the processed types of foods and sugars.
What’s so beneficial about gluten-free foods? Gluten-free foods can help improve cholesterol levels, promote digestive health, and increase energy levels without having that “bloated” feeling after eating the product, one that comes to mind is pizza because of the dough which normally would contain gluten.
Thankfully to so much creativeness for recipes we don’t have to feel guilty about having a sweet treat knowing that it won’t sabotage our health concerns.
Also check out these Healthy pumpkin desserts
Variation 1: Pumpkin pie
For the Crust
– Pumpkin: 1/2 cup
– Flax seed: 3 tbsp
– Chia seed: 3tbsp
– Coconut flour (high fiber): 1 cup (to consistency)
– Eggs: 2
– Cinnamon, nutmeg, ginger/pumpkin spice: 1 tsp each
– Baking powder (aluminum free): ½ tsp
– Coconut milk: 1 cup (or to consistency)
– Psyllium husk (optional): 1 tbsp
– Honey: 2 tbsp (or to taste)
– Coconut oil: used to oil the pan
1. Pre-heat oven to 350 degrees
2. Mix all ingredients in a bowl
3. Oil the pie pan with coconut oil or coconut spray and mold the dough into the pie pan
4. Bake the crust in the oven for about 10-15 minutes, then place in freezer for 20 minutes
For the filling
– 2 cups fresh pumpkin or 1 can pumpkin puree
– ½ cup almond milk or coconut milk
– 3 eggs
– 1 tsp vanilla extract
– 1 tsp ginger, cinnamon, nutmeg, clove- or pumpkin spice
– ½ cup honey
1. Mix all ingredients and pour into the frozen pie crust and
2. Bake in the oven for about 35 minutes or longer until custard has set
3. Turn oven off and cracked open, leave pie in for 30 minutes and refrigerate until chilled.
Variation 2: Crust-less pumpkin pie
– 1 can pure pumpkin
– 8 oz fat free condensed milk
– 4 oz Muscle Egg pumpkin spice (or 4 egg whites)
– 1 1/2 c stevia (or ½ cup of honey)
– 3 scoops vanilla protein powder (Omit if you want a classic pumpkin pie!)
– 1 tbsp baking soda
– 1 tbsp pumpkin spice
– 1 tsp cinnamon
1. Mix all dry ingredients together, then add wet ingredients and whisk until all is smooth. Spray your pan with coconut oil spray so that it won’t stick to the pan.
2. Bake at 375 degrees for 30-45 minutes depending on your oven.
3. Do a poke test with a toothpick— when it comes out clean, let cool for 10-15 minutes.
Variation 3: Amazing pumpkin pie recipe
Preheat the oven to 350ºF. Lightly spray coconut oil on a 9-inch glass pie plate.
– 1 14 or 15-oz can organic pumpkin
– 1 1/2 cups full fat coconut milk (or almond milk)
– 2 teaspoons vanilla
– 2 tablespoons extra virgin olive oil
– 3/4 cup organic brown sugar
– 1/2 cup almond meal flour
– 2 tablespoons tapioca starch/flour
– 2 teaspoons baking powder
– 2 beaten organic free-range eggs
– 1/2 teaspoon sea salt
– 1 teaspoon cinnamon
– 1 teaspoon ground ginger
– 1/2 teaspoon nutmeg
1. Mix ingredients in a bowl until smooth and creamy. Pour into the prepared pie dish and smooth evenly.
2. Bake in the center of a preheated oven for about an hour until done. The pie should be firm- but still soft when lightly touched. The center should not be wet (test with toothpick or dry clean knife. It will fall a bit as it cools.
3. Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving.
If you’d like to make a crust for any pie try this fiber/omega rich crust recipe:
– 1 cup almond meal
– 2 tbsp flax seed
– 1 tbsp psyllium
– 1 tbsp chia seed
– 2-3 egg whites
– 1 tbsp cinnamon
1. Mix all ingredients.
2. Spray the pie dish with coconut oil.
3. Spread the crust dough flat and evenly on the pie dish for shaping, bake for 20 min.
4. Take out and put in freezer for 30 min and then place the pumpkin filling in the pie to bake.
Any of these pies are an amazing treat to bring with you to a holiday party….after all, who doesn’t like pumpkin pie in the season?!