My friend Camilla introduced me to this pumpkin pie recipe when we were college roommates. She made a dairy-free, gluten-free version that was outstanding. Honestly, it changed my whole outlook on pumpkin pie.
I’m thankful that I don’t have any food allergies or sensitivities. But I picked up a few tricks while living with people who do. Like this Maple Coconut Pumpkin Pie.
I like the filling even more than the traditional recipe. It’s simple enough – just replace the sweetened condensed milk with coconut milk and maple syrup. I couldn’t remember the exact ratio so I looked up these recipes:
King Arthur Flour – Pumpkin Pie
Primally Inspired – Paleo Pumpkin Pie
I also did a little research on what pumpkin is good for. No surprise here – pumpkin is considered to be a superfood. Some of the many health benefits of pumpkin include:
- High in Vitamins A and C
- Boosts vision
- Rich in beta-carotene
- May reduce the risk of cancer
- Prevents wrinkles
- Balances electrolytes
Combining pumpkin with coconut milk and maple syrup takes this recipe up multiple notches. In The Skinny on Skin Care I talk about why coconut is so beneficial for your skin. (Tip: eating coconut also nourishes your skin from the inside).
Maple syrup does wonders for the body too. I like to cook with a variety of natural sweeteners and maple syrup is one of my favorites. [Read: Home Rituals – Maple Pecan Pie]
Maple Coconut Pumpkin Pie
1-15 ounce can pumpkin puree
1 cup full fat coconut milk
1/2 cup maple syrup
2 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1/2 teaspoon Kosher salt
One 9-inch unbaked pie crust (I use a variation of this recipe: All Butter Pie Crust).
- In a medium bowl, whisk three eggs until well combined. Add pumpkin puree, coconut milk, maple syrup, vanilla, pumpkin pie spice and salt.
- Combine filling using an immersion blender.
- Refrigerate filling overnight.
- Preheat oven to 425 degrees.
- Roll pie dough into a 13″ circle and transfer to a 9-inch pie plate.
- Pour filling into the unbaked pie shell.
- Bake for 15 minutes, then reduce heat to 350 degrees. Bake for an additional 30-40 minutes, or until a knife blade inserted 1 inch from the edge comes out clean.
- Serve warm or at room temperature.
Optional: Top with sweetened whipped cream or coconut whipped cream.
Do you love cheese? Really LOVE cheese? So much so that you think it deserves to have its own food group? Could cheese be the answer to the world’s problems? Maybe not but cheese is still AMAZING for your bones, heart and brain. Cheese is a nutritional powerhouse that is just one of the featured superfoods in this recipe.
How about spinach? Also pretty amazing. These antioxidant-rich greens are great for the eyes, bones and heart. Spinach alkalizes, nourishes and strengthens your body with a plethora of vitamins and minerals. FYI – raw spinach contains oxalic acid which interferes with calcium absorption but cooking eliminates this problem.
What about artichokes? Did you know that artichokes have more antioxidants than any other vegetable? They’re great for the liver and contain a high dose of vitamin C. Artichokes also have anti-aging benefits and help prevent heart disease and Alzheimers.
All of this is to say that spinach artichoke dip might just be the best thing EVER. And this mega-delicious recipe is oh-so-easy to prepare. Just be ready to be asked for a repeat performance.
Here’s a few pointers on how to make this dish outstanding.
- EXTRA garlic: I didn’t even get into the health benefits of garlic but needless to say you should add as much as you dare. Think elephant garlic-sized cloves. Garlic is an aphrodisiac so it’s best to serve extra garlicky foods with care.
- HARD cheeses are great for your health. I like parmesan for this dish but you could also use asiago.
- CANNED artichokes: Any good canned or jarred variety that doesn’t add chemical preservatives (I like Reese’s).
- FULL FAT DAIRY: The low-fat movement is over (thank goodness). REAL food is where it’s at and fats are your friend. Just be sure to avoid brands that use recombinant bovine growth hormones (rBGH).
Superfood Spinach Artichoke Dip
1-2 cloves of garlic, minced
1/2 Tbsp butter or nitrate-free bacon fat
12 oz fresh spinach, chopped
1/2 of a 14oz can of artichoke hearts, drained of water and chopped
1/3 cup sour cream
4 oz mayonnaise (any variety without soybean or canola oil)
4 oz parmesean cheese, shredded
1 tsp salt
1 tsp of your favorite hot sauce
- Saute garlic in fat for 1 minute. Add chopped spinach and cook until spinach is wilted. Turn off heat and push spinach mixture to one side of the pan to drain excess liquid.
- In a medium-sized bowl combine sour cream, cream cheese, shredded asiago cheese, salt and hot sauce. Add cooked spinach and mix well.
- Transfer mixture to a medium-sized pyrex casserole dish. Bake at 300 degrees for 15-20 minutes or until it’s bubbling.
- Serve warm with crackers or toast, or as a side dish.
There’s no hard and fast rules here so feel free to improvise. You could add some chopped bacon, scallions or crabmeat if you want to get really fancy.