This pumpkin pie recipe is also published on MindBodyGreen.com.
Oh, fall, how I love thou. One of the things that makes me happy about this gorgeous season, when the leaves in Central Park start changing, and renewal is in the air? Delicious pumpkins. Pumpkin smoothies, pumpkin lattes, pumpkin oatmeals, I’m all for it. Pumpkin Pies? That’s a whole different level of happiness. Being in a fall detox mode before my yoga & superfoods retreat in Nicaragua this November, I scratched my head and thought, since nowadays you can find a way to make anything healthy, a superfood breakfast criminals-style pumpkin pie must be created. And so it was, one chilly evening in my kitchen, after a full day of yoga at Strala, with help of my darling friend Yukie (Strala Dallas represent!)
Here’s the recipe – enjoy and have fun with it!
Pumpkin Pie Ingredients:
- 4 cups of baked pumpkin (take the seeds out, cut the skin off, and bake at 350F for 1-1.5 hours, it’s ready when it’s soft) OR 2 cans of pumpkin puree if you’re not into having fun with a real pumpkin
- 1 can full-fat coconut milk
- 1/4 cup rolled oats
- 1/3 cup honey (or other sweetener of your choice, such as brown rice syrup – easily makes it vegan)
- 2 tsp cinnamon
- 2 tsp pumpkin pie spice
- 1 tsp Organic Burst maca
- 1/2 tsp Himalayan or celtic salt
- 1 vanilla bean, seeds scraped OR 1 teaspoon vanilla extract
Gluten Free Crust Ingredients:
- 3/4 cup buckwheat flour
- 3/4 cup any gluten-free all-purpose flour (I used Trade Joe’s)
- 1/4 cup steel-cut oats OR regular oats
- 1 tsp salt
- 1/3 cup honey
- 1/2 cup coconut oil, melted
- 4 tbs water
1. Crust: Preheat oven to 350F. Combine all crust ingredients in a large bowl. Spread coconut oil over a pie pan. Press the dough evenly into the pan. Bake 15 minutes (the crust may rise, that’s ok).
2. Pie: Blend all ingredients together until smoothie, and pour into the baked crust. Bake 30 minutes, let cool, then refrigerate for a few hours for the pie to thicken and set (if you, unlike me, have the patience for this. Otherwise, warm pumpkin pie is just as delicious, however looks deconstructed when served – yummy creative mess!)
Serve with hot chocolate, turmeric latte, herbal tea, or good ol’ acai bowls. In this instance, pumpkin pie ended up being one of the toppings for this pumpkin acai bowl… oh the things that happen at Breakfast Criminals HQ! Have it wit hevery meal, like I’ve been doing, or impress your family for Thanksgiving, demonstrating how healthy and delicious can co-exist with this delicious crusty gluten-free superfood pumpkin pie made from scratch.