I love this time of year as I always treat myself to a pumpkin pie. The IBS friendly version!
Pumpkins are highly nutritious and contain high levels of vitamin A, K and Copper which is essential for great eyesight, skin and hair health as well as reducing inflammation in the gut and helping eliminate toxins more easily. Coupled with the incredible gut healing properties of cinnamon and nutmeg this really is a treat you can enjoy guilt free that your gut will thank you for.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Passive Time | 1 hour |
| Servings |
4 portions
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Ingredients
Base
- 1 scoop Brazil nuts
- 3 Pitted dates
- 1 tsp coconut oil
- 1 pinch Ground Ginger
Pie
- 2 Eggs
- 3 tbsp cooked, mashed Pumpkin (can use Butternut Squash)
- 1 cup Coconut Milk
- 1/2 cup Maple Syrup
- 1 tsp Cinnamon
- 1/2 tsp Ground Nutmeg
- 1 pinch Rock salt
Optional Topping
- 1 scoop dairy free ice cream
Ingredients
Base
Pie
Optional Topping
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Instructions
- Mix the dates, Brazil nuts, ginger and coconut oil together in your food processor until a rough base is formed. Press this into the bottom of your cheesecake tin util smoothed down. Refrigerate for 1 hour.
- Beat the two eggs and mix the remaining ingredients together in the food processor until you have reached a smooth consistency. Pour on top of the base and cook on 180 for around 25 minutes, until the top has browned slightly and the pie is cooked through. Use a skewer to test, if it comes out clean the pie is done.
- Leave to cool for a few minutes or enjoy this dessert warm. Add your topping of choice and enjoy this gut healing naughty but nice treat!
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