Super Food: Ginger Pumpkin Custard Pie
Pumpkin: This holiday favorite is very high in carotene content, squash cousins, butternut and hubbard. All are fiber rich too. Harvard researchers recently found that women eating vegetables high in carotenes including beta carotene lower risk of cataracts requiring surgery, than women with the lowest carotene intake. Winter squash was one of the strongest protectors.
Grapes: All grapes are a great source of boron, a mineral that may help ward off osteoporosis.
Ginger: This spice may be a natural diet aid, possibly boosting the rate in which the body burns calories, according to Australian researchers. Ginger is a natural antioxidant.
Nuts: They are a surprising help for your heart. A study at Loma Linda University in California found that adults on a low fat diet who ate 2 ounces of walnuts five or more times a week lowered their total cholesterol levels by 12 percent. A controlled group followed the same diet, minus the nuts, and showed just 6 percent drop. Apparently replacing saturated fat in your diet with polyunsaturated fat in nuts pays off.
Ginger Pumpkin Custard Pie – Gluten-Free, Low-Glycemic, Milk-Free, No refined Sugar, Crust Included
Even though this recipe has no milk whatsoever, it is very rich and creamy if not over-baked. Makes one 9” pie.
Gluten-Free Crust Ingredients:
2 Tblsps. Unsalted Ghee or cold-pressed virgin Coconut Oil
(for vegans ¼ tsp. Himalayan or Celtic Sea Salt)
1 tsp. Kuzu or Arrowroot Powder for firmer crust
¼ c Amaranth flour
¾ c Pecan meal (my favorite) or Almond Meal/flour, finely ground – you may buy or grind your own in blender
½ tsp. Cinnamon
For Nut-Sensitive People: Instead of nut meals, use 1 cup Amaranth Flour and use extra oil; ¼ cup or more if needed to stick together.
1. Melt Unsalted Ghee or Coconut Oil on low heat in pie pan, if you want to wash fewer pans.
2. Mix in Almond Meal and Flour, Salt and Kuzu, if you use it, right in pie pan. Important: mix until mixture clumps together, so the Oil spreads evenly and will press well into pan and stay more firm.
3. Press into pie pan.
1 inch organic Ginger Root, sliced in ¼ inch slices
approximately ½ cup Raisin Sauce
½ cup purified Water
3 organic or free-range Eggs
2 cups organic canned (check label to make sure it is 100% Pumpkin and does not have other ingredients) or fresh Pumpkin, baked and mashed OR for natural sweetness, 1 cup pumpkin and 1 cup squash or sweet potato)
½ tsp. Stevia
½ cup Raisin Sauce
1 tbsp. Quinoa flour
½ tsp. Celtic or Power Organic Himalayan salt
1 tsp. organic Cinnamon
½ tsp. organic Nutmeg
½ tsp. organic Allspice
1 tsp. organic Vanilla Extract optional (for gluten-free diets, use organic vanilla flavor or fresh organic Vanilla Bean)
1. Blend in blender; Ginger Root, Raisin Sauce and Water, then pour into saucepan.
2. Bring Ginger blend to a boil while doing number three.
3. Mix together remaining ingredients.
4. Add boiling ginger Water to mixture and pour into 9″ pie shell
5. Bake 400 degrees for 15 minutes (375 degrees for 30 minutes) check, best if not too firm.