Nutritious and delicious pumpkin pie infused with adaptogens and naturally sweetened with maple syrup! No refined sugar, no grains, and easily made dairy free.
toasted, chopped organic pecans or maple sweetened coconut kefir to garnish
Instructions
Roasted pumpkin purée
Preheat your oven to 400F. Cut up your pumpkin into 1-2 inch chunks, and roast it for 30-40 minutes. Let it cool to room temperature, peel off the tough skin, and blend it all into a fine purée in a food processor, adding a splash of filtered water as needed to thin it out. Rinse out and dry the food processor.
Pecan reishi cardamom crust
Preheat the oven to 350 F. Grease your pie pan with a thin layer of butter/coconut oil.
In the food processor, blend to reduce the pecans/walnuts into a flour. To the food processor, add the dry ingredients first: cardamom, cinnamon, and sea salt. Blend to combine evenly with the nut flour. Add the wet ingredients last: the remaining butter/coconut oil, and egg. Blend again to combine into a paste.
With a spatula, spread the paste into an even layer on the base and sides of the pie pan. Par bake the crust for 10 minutes, then remove and let it cool.
Pumpkin pie filling
Preheat the oven to 350 F again. While the crust bakes, simply blend all pie filling ingredients until it's super smooth: pumpkin purée, melted butter/coconut oil, maple syrup, eggs, lemon juice, vanilla bean, sea salt, pumpkin spices, and collagen, reishi, and pine pollen, if using.
With a spatula, scrape out the filling into the center of the baked pie crust. Spread it out evenly, then pop it into the oven for 40-50 minutes. Keep an eye on the pie, it may take more or less time depending on the size of the pie pan or if you doubled the recipe. The pie surface should be golden and crispy without any shine or jiggle, and the top will be quite cracked. Enjoy!
Notes
I highly suggest making batches of the pumpkin purée ahead of time, as it'll make the baking process much quicker. Carefully cut up a sugar pumpkin or small winter squash into 1-2 inch chunks. Roast it at 400 F for 30-40 minutes on a tray, let it cool, peel off the skin, and blend it in a food processor with a splash of filtered water to thin it out as needed. Freeze batches in silicone or glass containers, or use right away.
The amount of maple syrup I used is just a guideline, if you'd like to use more, go ahead, if you cannot do sugars/sweeteners at all, omit completely
If you don't tolerate eggs you can easily substitute an equal amount of chia/flax eggs. Simply soak 1 tbsp chia or ground flax seed in 3 tbsp filtered water for at least 5 minutes for each chia/flax "egg". Scale up according to the amount of eggs you're using.