Today feels like the coldest day this winter has presented us with thus far. Got me thinking about what winter is to me. It is spice, and boosting immunity time!
I get my organic veges delivered to me weekly from Bay Subtropicals in Golden Bay..be it my old home town or hippy vibes I dunno but the flavour of their vege just seems to taste so, so much better. I don’t specify too much what I want in my vege order, feels like a chrisco hamper when I get it and I plan the meals for the week ahead with what arrives. The last two weeks I have got a pumpkin in each box. Sooo with two organic pumpkins and a broken slow cooker (usually I make pumpkin soup in it) I decided to get a little creative. Sugar-free life is our norm now and over time as our taste buds have adjusted I have found it possible to make and eat sweet treats and omit the sweetener altogether. The naturally sweet pumpkin in this recipe really was enough however for those still panging for it to be a little sweeter, you can complete your experience with a drizzle of pure maple syrup (or honey, agave or rice malt).
Base: 1.5 cup mixed nuts (I used mostly pecans and almonds with a few sunflower seeds, 1.5 cup coconut thread, 2 t cinnamon, 1/4 cup coconut oil (melted) (I used Lav Kokonas Organic Virgin Coconut Oil), 2x free range egg yolks.
Filling: 2 cups of roasted pumpkin (I chopped and roasted at 180 degrees for 40 mins in Lav Kokonas coconut oil for the sweetest flavour-this is key to getting the sweet, bright and nutty flavour in the pie), 2 free range eggs, 1/2 cup coconut cream (I used ayam brand as this is 100% coconut with no added preservatives or stabilizers), 2 t ground ginger, 1.5 t cinnamon, 1 t nutmeg, 1/2 tsp ground cardamom, 1 tsp good quality and sugar free vanilla extract, pinch of celtic sea salt.
To Make: Preheat oven to 180 degrees and cut up pumpkin into 2-3 cm cubes and roast in a good spoonful of lav kokonas coconut oil for 30-40 mins until nice and sweet and mushy. While pumpkin is roasting, grease and line a cake tin (or pie or slice tin). Make the base by blending all of the dry base ingredients in the food processor until it is crumb-like and then add the wet ingredients and process until well combined. Pour into the base of the cake tin, even out with the back of a spoon and bake for 10 mins on 180 degrees Celsius. Remove from the oven and set aside to cool slightly. Turn the oven down to 170 degrees celsius. Make the filling by placing roasted pumpkin and all of the other ingredients in the food processor and blending until smooth. Pour filling over the cooled base and bake for 45 minutes. Allow to cool and then place in the freezer for 3-4 hours to set. Decorate how you like with extra pecans, coconut chips, maple syrup, and a dollop of whipped coconut cream.
A strategic dessert for winter: Pumpkin contains lots of vitamin A which is great for skin, vision and boosting immunity! Coconut oil is packed with lauric acid the immune supporting nutrient identical to that in breast milk! Fructose is one of the biggest suppressors of the immune system hence why I created this recipe ‘sweetener free’.
Hope you are all warm,
xx. Aunty Lonnie