Digging into the freezer this morning in search of something easy for supper, I came across the last of my frozen pumpkin stores.  I decided to bake one last pumpki-licious pumpkin pie and figured it would be absolutely evil to keep such a good thing all to myself!  So putting an extra penny or two into my karma bank, I’ve decided to share this fantastic recipe with you all!  But before I give you the deliciousness, I thought I’d let you in on some of the amazing health benefits found in the ingredients:

One cup of pumpkin has 7 grams fiber, 2650 IU Vitamin A, 564 mg potassium.  It also boasts a truckload of antioxidants like alpha-carotene and beta-carotene.

Pecans help boost your immune system, reduce LDL cholesterol, and protect against Breast Cancer, all because of the high levels of oleic acid they contain.   They are also high in vitamin E, calcium, magnesium, potassium, zinc and fiber, as well as antioxidants.

Season liberally with cinnamon, and the health-ometer of your delicious pie rises even further!  Studies have shown that cinnamon can help lower LDL cholesterol, help regulate blood sugar levels, has anti-clotting effect on blood, and it can boost cognitive function and memory (check out the deets on cinnamon from earlier this month!).

And now for that delicious Pumpkin Pie recipe:

Pecan Crust:

– 2 cups pecan meal (make your own by finely grinding pecans in a food processor)
– 4 large dates
– 1 teaspoon cinnamon
– 1/2 teaspoon vanilla
– 2 Tablespoons water
– pinch salt

Blend dates in a strong blender or food processor until smooth. Add the rest of the ingredients and combine until well-mixed. Lightly grease a 9-inch pie pan and press the mixture evenly to the bottom and sides. Bake at 375 for 10-15 minutes or until browned.

Pumpkin Filling:
– 2 cups of cooked pumpkin puree (equivalent to ~ 1 (15 oz.) can
– 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp cloves, 1/4tsp nutmeg (or 2 teaspoons pumpkin pie spice)
– 2 eggs
– 1 12 oz. can full fat coconut milk (too lessen the calories, substitute up to 3/4 of the coconut milk with almond milk)
– Sweeten* to taste (optional)

Combine the pumpkin, eggs, milk, sweetener (if using) and spices and beat until combined and smooth. Pour mix into crust and bake, uncovered, at 400 degrees for 10 minutes.  Then cover with foil and bake at 350 degrees for 40 minutes, or until a toothpick comes out clean.

*Sweetener ideas: 1. Blend five dates (or more depending on your sweet tooth) with the milk until completely smooth. Then use the milk as specified above. 2. Use 1/2 teaspoon white stevia powder or liquid stevia drops.
Serve with Cinnamon Whipped Cream as a truly decadent dessert.

(recipe from spoonfulofsugarfree.com)