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Individual Pumpkin Pies (with Collagen)

Collagen Supplement, Hydrolyzed Collagen, Perfect Hydrolyzed Collagen, Pumpkin pies -

Individual Pumpkin Pies (with Collagen)

Pumpkin pies are not huge (as in popular) in Australia compared to the USA but they totally should be! Especially when they are this good! 

These were inspired by our recent trips to Massachusetts USA during their fall (Autumn) where pumpkins are everywhere and in just about everything! We even tried pumpkin apple cider donuts at a farm one day.. amazing!

I've always loved the traditional pumpkin pie recipe but it can be quite heavy on the tummy and you always end up in some kind of food coma!

So I decided to tweak this original recipe and make it more nourishing, wholesome with a healing element (the addition of the Hydrolyzed collagen powder).

The only thing is, the first one does contain dairy so if you're dairy-free please go for the second version (underneath the first).

These individual pumpkin pies make a really special dessert but an even better breakfast! Yes, that's right.. a deliciously healthy breakfast. They are loaded with good nutrition from the pumpkin, coconut oil, dates, nuts and collagen and because collagen is a form of protein and amino acids it will help to keep you fuller for longer and more energised.

Now if you are new to hearing about hydrolyzed collagen or you've been taking a collagen supplement for awhile but never really used it in food, first up.. I am super excited you are here reading this blog as this is a REVOLUTIONARY product that will no doubt TRANSFORM your health (like it is thousands of other Aussies) and also the way that you cook and make food.

Perfect Hydrolyzed Collagen unlike many other collagen powders on the market is a highly absorbed powder due to it's molecular weight which you can read about in the product page here.

It is great to add to just about anything as is dissolves when stirred well and can be added to raw desserts (hence this recipe), smoothies, beverages of all kinds including lattes, teas, coffee, juice but also porridge, cereal, yoghurt, smoothie bowls, scrambled eggs, pancakes, curries, soups, casseroles, stir fry and baking muffins, biscuits, cakes etc.

It can go in baked goods because of it's ability to withstand high heat of up to 300 celsius, making it one of the only protein powders to cook with now how cool is that? 

So without anymore delay because I know you're hangin in there by a thread to get this recipe, here is the first version...

Perfect Supplements Australia

Individual Pumpkin Pies (with Perfect Collagen)

Serves 4

Ingredients:

  • 1 cup raw pecans
  • 15 medjool dates (pitted)
  • 2 tbsp Perfect Organic Coconut Oil (hexane-free)
  • 1 tsp ground ginger or 4 drops doTERRA ginger oil (I can hook you up)
  • 800g cooked pumpkin (Jap works best if can find)
  • 1/2 cup ricotta
  • 2 tsp vanilla extract/1 tsp vanilla bean paste
  • Sprinkle of ground nutmeg
  • 1/4 tsp cinnamon or 1-2 drops doTERRA cinnamon oil (again, I can hook you up)
  • Sprinkle of turmeric powder to intensify the colour but not to overpower 
  • 1/4 cup real maple syrup
  • 2 scoops Perfect Hydrolyzed Collagen Powder 

Method:

  1. Dice your pumpkin into large chunks and cook in a little sunflower oil for 40-45 mins in an oven heated to 180c (I left the skins on and removed once cooked)
  2. In a food processor, add your pecans, 9 pitted medjools, the coconut oil, 1/2 tsp ginger or 2 drops doTERRA ginger oil and process until well combined but still slightly chunky.
  3. Once processed spoon the mixture into glass jars or glass dessert bowls (I used punch glasses) and press down evenly until flat and firm
  4. Put these into the fridge while you get onto your pumpkin filling...
  5. Get your cooked and cooled pumpkin and add this to your clean processor, along with the ricotta, vanilla, turmeric, nutmeg, remainder of ginger and the cinnamon (if using doTERRA it would be 1-2 drops cinnamon and the same for ginger), maple syrup and Perfect Hydrolyzed Collagen
  6. Process this mixture until smooth and creamy (keep checking and using a spatula keep wiping the inside down)
  7. Take the bases out of the fridge and spoon in the pumpkin filling until almost at the top of your glass (if using bigger glasses you probably won't do this)
  8. Serve immediately or store in fridge for up to 3 days

Recipe Version 2 (dairy-free)

Ingredients:

    • 1 cup raw pecans
    • 15 medjool dates (pitted)
    • 2 tbsp Perfect Organic Coconut Oil (hexane-free)
    • 1 tsp ground ginger or 4 drops doTERRA ginger oil (I can hook you up)
    • 800g cooked pumpkin (Jap works best if can find)
    • 1/2 block slightly firm silken tofu
    • 1/2 cup coconut yoghurt 
    • 1 tsp raw ACV (apple cider vinegar)
    • 2 tsp vanilla extract/1 tsp vanilla bean paste
    • Sprinkle of ground nutmeg
    • 1/4 tsp cinnamon or 1-2 drops doTERRA cinnamon oil (again, I can hook you up)
    • Sprinkle of turmeric powder to intensify the colour but not to overpower 
    • 1/4 cup real maple syrup
    • 2 scoops Perfect Hydrolyzed Collagen Powder 
  • Method:

    1. Dice your pumpkin into large chunks and cook in a little sunflower oil for 40-45 mins in an oven heated to 180c (I left the skins on and removed once cooked)
    2. In a food processor, add your pecans, 9 pitted medjools, the coconut oil, 1/2 tsp ginger or 2 drops doTERRA ginger oil and process until well combined but still slightly chunky.
    3. Once processed spoon the mixture into glass jars or glass dessert bowls (I used punch glasses) and press down evenly until flat and firm
    4. Put these into the fridge while you get onto your pumpkin filling...
    5. Before you add in the pumpkin it's important to make your plant-based ricotta by adding (to a clean processor) the silken tofu, coconut yoghurt, maple syrup and ACV to your processor. Process until smooth
    6. Add in your cooked and cooled pumpkin  along with the vanilla, turmeric, nutmeg, remainder of ginger and the cinnamon (if using doTERRA it would be 1-2 drops cinnamon and the same for ginger) and Perfect Hydrolyzed Collagen
    7. Process this mixture until smooth and creamy (keep checking and using a spatula keep wiping the inside down)
    8. Take the bases out of the fridge and spoon in the pumpkin filling until almost at the top of your glass (if using bigger glasses you probably won't do this)
    9. Serve immediately or store in fridge for up to 3 days

I hope you enjoyed this recipe today and more importantly, you get to make these delicious pumpkin pies! They are absolutely brimming with goodness and would make a great breakfast, lunch or impressive dessert to serve your friends :)

 


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