What would be a Halloween party without a proper dessert, a delicious, easy, impressive dessert you will feel proud of and your guests will thank you for. The first time I ever tasted a pumpkin pie actually was in Vancouver, where I’ve been able to prepare an entire Thanksgiving dinner. This is when I was still eating processed food and despite my sweet tooth, I did not really enjoy the famous pumpkin pie. Two years after, I thought it would be a good idea to make my own healthy version of that pumpkin pie. I am not hiding that this recipe might be slightly caloric, but just slightly; but the point of eating healthy is not about counting how many calories we ingest but how much goodness. What’s more, you should just tell people you used time, love and happiness as ingredients…that’s what I did at the Halloween party I attended yesterday…it did not work, but that’s just because they know me by heart!
The crust is crunchy, sweet and yet not too heavy, which leaves a whole lot of space for the filling to share its goodness. The oats really enables it too be slightly drier and not too sticky, which feels much better in your mouth. About the filling, well it is so scrumptious I could definitely eat it out of the blender; but more seriously, the cashews and coconut oil bring healthy fatty acids as well as a creamy and yet hard texture, which is what we’re looking for in a cake. All the spices’ flavours are merging together, offering such a marvellous experience; you’ll certainly be brought into a fireplace + warm tea + soft blanket + huge cotton socks kind of daydream. And yes, again, you might think that a spoonful of this cake might make you break your scales…but think about it this way: if pumpkin is a vegetable, and that coconuts are fruits, isn’t that cake a healthy piece of heaven?
This recipe has been approved twice to that day. The first time when I made it for my testing elf for a day, Lucie, whose blog I am writing for. And the second time when I went to that amazing Halloween party a yogi friend of mine threw (actually yesterday haha!), which was a real blast! Everyone came disguised and played by the rules, we had a beautiful time, delicious food and so many incredible laughter. Anyway, as I dressed up as a bee two years ago, I had to continue on that trend and dress up as a CAT this year! God I’ve always dreamed of dressing up like this (I know, that’s ridiculous) and felt just amazingly powerful in that costume (haha)! Anyway, hope you’ll have a beautiful weekend, not to frightening nor crazy but stilly achingly delightful!
Healthy Pumpkin Pie
Portions: 12 – 14 servings.
Preparation time: 25 minutes.
Freezing time: 3 hours or overnight.
For the crust:
- 200g of nuts (walnuts, almonds, hazelnuts, etc. – I chose of mix of pecans and almonds)
- 100g of oats
- 160g of Medjool dates, pitted
- 2 tbsp of coconut oil
- ½ tsp of vanilla powder
For the pumpkin filling:
- 150g of cashews, soaked overnight (or 3 hours at least) and rinsed
- 500g of pumpkin puree (any kind, I personally love butternut)
- 150g of coconut oil
- 85ml of maple syrup
- 2 tsp of cinnamon
- ¼ tsp of nutmeg
- 2 tsp of ginger
- 2 tsp of cardamom
- A pinch of salt
- 50g of pecans, coarsely crushed
(1) Line a round cake tin with parchment paper and grease the sides with coconut oil. Set aside.
(2) Peel your pumpkin, remove the centre and cut it in small squares. Steam it for about 15 minutes or until soft. Mash the pumpkin pieces until obtaining a smooth puree.
(3) Blend the nuts and oats together, until you’re left with a coarse flour consistency. There should still be some nut pieces. Add the pitted dates, coconut oil and vanilla powder, blend until the dough holds together when pressed. Press at the bottom of your tin, using a the back of a spoon to help you flatten and even it out. Refrigerate for about 30 minutes.
(4) Wipe your blender bowl off slightly, and add all the ingredients of the pumpkin filling. Then blend on high speed until obtaining a creamy and smooth puree.
(5) Spread the filling evenly on the bottom layer. Parachute the crushed pecans on top and place in the freezer for about 3 hours.
(6) To remove from the tin, simply open it while still frozen and it should not stick. Otherwise, use a hot knife to detach the sides. Before serving, decorate with eatable flowers and a drizzle of maple syrup. Achingly delicious!