MINI PUMPKIN PIES WITH HAZELNUT CRUST

FOOD-AS-MEDICINE

Pumpkin can be used as a treatment for heart health, inflammation, cancer and eye health. The seeds contain a compound called phytosterols, which have been shown to help lower the bad cholesterol levels in your blood. The flesh is high in vitamin A, which is known to promote eye health and protect your vision. Antioxidants in pumpkin, such as Vitamin C, beta-carotene and Vitamin E help bind to damaging free radicals in the body and protect against further damage and inflammation.

FILLING INGREDIENTS:

2 cups pumpkin puree

2 teaspoons cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground cloves

1 teaspoon ground ginger

¼ teaspoon ground cardamom

2 tablespoons coconut oil

2/3 cup coconut sugar or sucanat

½ teaspoon pure vanilla extract

3 tablespoons arrowroot powder

¼ teaspoon sea salt

2 tablespoons coconut oil, melted

CRUST INGREDIENTS:

2 cups rolled oats

5 cups toasted hazelnuts

1 teaspoon cinnamon

¼ teaspoon ground nutmeg

½ teaspoon sea salt

¼ cup Grade B maple syrup

FILLING DIRECTIONS:

In blender, puree all ingredients until smooth. Set aside.

CRUST DIRECTIONS:

Roast hazelnuts in oven at 400 degrees F for 15-20 minutes, until toasted and fragrant. Remove from oven, and let cool. Remove skin by rubbing nuts together. If desired, set aside 6 nuts for garnish. Add hazelnuts to a food processor and pulse until they resemble fine sand. Be careful not to over-blend and produce nut butter. Remove from food processor and set aside. In the food processor, blend oats until you develop a rough flour. Add all other crust ingredients and pulse to mix. Dough should be stick and rough in texture and stay together when pressed.

BAKING INSTRUCTIONS:

In a greased muffin tin, place golf-ball size of dough and press into each mold. Fill each crust will filling to the top and bake at 350 degrees F until filling is dark brown. Let cool completely before removing from muffin tin. Garnish with chopped hazelnuts.

Yield: 12 mini pies Nutrition facts: 273 Calories, 16g Fat, 32 g Carbohydrates, 5g Protein

MINI PUMPKIN PIES WITH HAZELNUT CRUST