- Pumpkin puree is rich in vitamins and minerals. It contains vitamins A, C, and E and essential minerals like potassium, magnesium, and iron. Pumpkin is also high in fiber, providing healthy digestion and gut health. It also contains antioxidants, reducing inflammation in the body, which is important, especially when eating desserts.
- Coconut milk is a dairy alternative to use when cooking and baking. It is still creamy and provides a great flavor like regular milk, but it also contains great health benefits. Coconut milk is rich in healthy fats that are easily absorbed by the body and used for energy. Like pumpkin, coconut milk also contains important vitamins like C, E, and several B vitamins. As well as the minerals potassium, magnesium, and iron.
- Coconut sugar is a great alternative to refined white sugar. It is low on the glycemic index, which means it does not spike blood sugar levels as high as white sugar after consumption. This is really important for individuals who have diabetes or those aiming to manage their blood sugar levels well. This may come as a surprise, but coconut sugar also contains traces of some great nutrients such as iron, zinc, calcium, and potassium. Another very important thing to note is that coconut sugar is less processed than refined white sugar. This means it contains most of its natural properties and is not stripped of its nutritional content.
- Renewed Health’s collagen not only provides an amazing source of protein for this dessert, but it also contains important vitamins and minerals - vitamin C, zinc, biotin, silica, copper, and manganese - all of which help increase the collagen-building process in your body. It is helps your body with joint pain and helps improve the health of your hair, skin, and nails.
This is a delicious recipe that is perfect for the holidays. Not only is it great for those with gluten and dairy allergies, but it has a flavor that everyone will enjoy. Between the amazing taste and great health benefits, you will find yourself making this recipe again and again!
Ingredients:
Shortbread Crust
- 1 ½ cup of almond flour
- ⅓ cup of coconut sugar
- ¼ cup of coconut oil or ghee melted and cooled
- 1 egg at room temperature
- ¼ tsp of baking soda
Pumpkin Pie Filling
- 1 15 oz can of pumpkin puree
- 2 eggs at room temperature
- ½ cup of full fat canned coconut milk
- 1 scoop of Renewed Health’s Collagen
- ⅓ cup of coconut sugar
- ⅓ cup of maple syrup
- 2 tbsp of tapioca flour
- 1 tsp of vanilla extract
- 3 tsp of pumpkin pie spice
- 1 pinch of sea salt
Directions:
- Preheat oven to 350 degrees F
Shortbread Crust
- In a large bowl, whisk together the almond flour, coconut sugar, and baking soda. Add in the egg and melted coconut oil or ghee. Make sure to combine well. You can always use a food processor to ensure it's mixed thoroughly.
- Firmly press the crust into a 9x9 parchment-lined baking dish.
- Bake for 8 minutes then set aside to cool.
Pumpkin Pie Filling
- In a large mixing bowl, whisk together pumpkin puree, eggs, maple syrup, coconut milk, coconut sugar, vanilla extract, and collagen. Add in the tapioca flour and pumpkin spice and mix thoroughly until all ingredients are incorporated.
- Pour the filling into the pre-baked pie crust.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Let the pie cool completely for at least an hour and then chill in the fridge for a couple of hours or even overnight before cutting.
- Cut into slices, serve with a dairy free whipped cream and enjoy!