Eating a diet rich in nourishing nutrients is the foundation for embodying a holistic health lifestyle. Cooking with beautiful in-season ingredients and experimenting with flavour is the fun part of how we choose to nourish ourselves!
Pumpkin is undoubtedly one of the hero root vegetables we turn to for winter recipes. With its rich orange hue, it is a wonderful source of immunity-building beta-carotene – the carotenoid that converts to Vitamin A in the body. Vitamin C, Vitamin E, calcium, magnesium, and potassium are some of the other key benefits rounding out its nutritional profile.
Food as medicine from an Ayurvedic perspective, is enriched through the diverse use of spices in all cooking. Ginger, cinnamon, and clove are the key spices in this recipe that bring about an immense range of health benefits, not to mention their natural pungent (heating) qualities support our agni (digestive fire) for improved digestion. From the antibacterial properties rich in cloves, to the blood sugar modulating effects of cinnamon and the circulation stimulating and digestive soothing benefits of ginger, these naturally warming, anti-inflammatory ancient remedies are what our health and immunity thrives on.
2 C Pumpkin
1 Tbsp Coconut Oil
2 tsp Cinnamon
1 tsp Ground Ginger
¼ tsp Ground Cloves
½ tsp Salt
⅔ C Sweetener of Choice (for example maple syrup, honey, coconut sugar, panela, rice malt syrup)
1 C Almond Milk
¾ C Shredded Coconut (approximately, or enough to cover the base)
¾ C Crushed Walnuts (approximately, or enough to cover the base)
- Cut pumpkin into small chunks, cover with water and boil until soft (approximately 10-20 minutes).
- Drain into a colander and leave to drain off excess water. Mash or blend up pumpkin until it’s smooth.
- Put the coconut oil in a saucepan over medium heat, add in spices and heat until fragrant (30 seconds to 1 minute). Add in pumpkin, salt and sweetener of choice (we used 50/50 maple syrup and coconut sugar) whilst stirring, allow to sit on the heat for a few minutes to allow more of the excess water to evaporate.
- Take off the heat and stir through the almond milk then whisk through the eggs.
- Line a pie dish (approximately 25cm diameter) with baking paper and sprinkle over shredded coconut. Spread it out so it covers the whole pie dish. Sprinkle over the walnuts evenly over the coconut.
- Pour over the filling and bake in the oven for 45 – 55 minutes. It is ready when the filling has set so it is firm but still moist (if you put in a knife and pull it out it comes out moist but not covered in wet filling).
- Enjoy warm or cool. Serve with your choice of coconut yoghurt, cream or icecream!