Another fabulous holiday recipe for you. Whether you have any dietary restrictions or not, this is a delicious and healthy lower-carb version of a classic pumpkin pie. It’s compatible with Paleo, low-carb, vegan, grain-free, gluten-free, dairy-free and elimination diets. I’ll be enjoying this one myself!
Source: Crust adapted from www.janeshealthykitchen.com. Filling adapted from Isa Chandra’s Pie in The Sky.
Pumpkin is a highly nutrient-dense food. It is rich in vitamins and minerals but low in calories. Pumpkin seeds, leaves, and juices all pack a powerful nutritional punch.
There are many ways pumpkin can be incorporated into desserts, soups, salads, preserves, and even as a substitute for butter.
This MNT Knowledge Center feature is part of a collection of articles on the health benefits of popular foods. It will explore the health benefits and nutritional content of pumpkins, as well as ways to include more in the diet.
Many studies have suggested that eating more plant foods such as pumpkin decreases the risk of obesity and overall mortality. It can also help prevent diabetes and heart disease, and promote a healthy complexion and hair, increased energy, and a healthful body mass index (BMI).
Pumpkins are also a powerful source of fiber. (source)
Fast facts on pumpkins
- The potassium contained within pumpkins can have a positive effect on blood pressure.
- The antioxidants in pumpkin could help prevent degenerative damage to the eyes.
- Avoid canned pumpkin pie mix, as it typically contains added sugars and syrups.
- Uncut pumpkins should be stored in a cool, dark place for up to 2 months.
- Pumpkin puree or canned pumpkin can be used as a replacement for butter or oil in baking recipes.(source)