Pumpkin Pie & Energy Balls – Halloween Inspired Recipes

Halloween is a very popular celebration and pumpkin is usually associated with it. It got me wondering what relevance pumpkin has, so I started searching online.

In Ireland, there was a legend of a drunken farmer who was rejected after death by God and the Devil, but the Devil sent him away with a piece of burning coal. Forced to wander the darkness of purgatory, Jack made an O’lantern from a turnip and used the burning coal to guide his lost soul. Every Halloween, communities in Ireland would craft their own turnip lamps to scare him and other wayward spirits away.

The tradition started when Irish immigrants found pumpkin native to America and one that ripens perfectly in time for the fall. That’s how pumpkin came to replace the turnip. Today, pumpkins mean big business at Halloween. U.S. farmers grow over a billion pounds a year, worth about $106 million.

You will see all sort of pumpkin-inspired food and drinks around Halloween in bakeries, shops and cafes… Just to name a few, there is pumpkin pie, lattes, mousse, bread, muffins, cupcakes, cake pops.

I’ve created two sweet pumpkin recipes made without gluten, dairy or refined sugar. One is pumpkin pie and the other one is pumpkin energy balls.

Pumpkin is low in calories and fat, but high in fibre. It is also loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. Even more reason to try out these great recipes!

Pumpkin Pie

Ingredients

400g diced pumpkin

100 g pitted and chopped dates

120g ground walnuts

30g coconut sugar

1 heaped tbsp. of coconut oil

30ml coconut milk

3 heaped tbsp. Mysmart plant/soy protein base

2 free range eggs

1/2 tbsp. mixed spices (or cinnamon/ cloves/ nutmeg)

Pinch of salt

Method

1. Steam/bake pumpkin until soft. Cool down. Scoop out the flesh. Set aside
2. Cook the dates with minimal water until soft, about 10 minutes
3. Using a blender, mix the walnuts, coconut sugar, coconut oil and milk until it resembles breadcrumbs and is moist to touch. If it’s too dry, add a bit of extra milk and mix well
4. Press down on a 9” tart tin
5. Bake at 170°C for 20 minutes. Set aside
6. Using a blender, mix pumpkin, dates and the rest of the ingredients
7. Spread evenly on the walnut crust
8. Bake at 170°C for 35-40 minutes

Pumpkin Energy Balls

Makes 18-20 balls

Ingredients

400g pumpkin

1 pack of chocolate Nutrimeal

30g chia seeds

30g cacao nibs

50g pitted dates

2 scoops of Fibergy

2 scoops of Soya Max (optional)

1 tbsp. cacao powder

Pinch of salt

Desiccated coconuts (optional)

Cacao powder (optional)

Method

1. Steam/bake the pumpkin until soft. Cool down. Scoop out the flesh. Set aside
2. Using a blender, mix all of the ingredients
3. Keep in the fridge for ½ -1hour
4. Shape into balls using an ice cream scooper
5. Roll into desiccated coconuts / cacao powder (optional)
6. Keep in the fridge in an airtight container for up to 1 week

Written by Lismi Wong