Delicious Pumpkin Pie Recipe - Diabetic Friendly
Type one diabetes is a challenging disease to deal with, especially when it is infantile diabetes.
A good friend of mine has just had her two year old diagnosed with type one diabetes and she has been in an absolute tailspin since his diagnosis and is bravely facing the future with all the changes and challenges this diagnosis brings.
Like any non curable condition the diagnosis of type one diabetes is usually final, meaning that the person will have type one diabetes and require insulin supplementation for the rest of their lives.
In light of the fact that 14-20 July is National Diabetes Week and that those diagnosed need our added support and encouragement, let me share with you this delicious diabetic friendly pumpkin pie recipe. This lovely winter recipe is not only scrumptious and low GI, it is a great dessert or makes a nutritious meal on its own (I love it for breakfast). Full of good quality protein, good fats and complex carbohydrates, it’s a nutrient packed, winter wonder that will leave you feeling satisfied and nourished.
The sweetening ingredient in this pumpkin pie recipe is medjool dates. According to a study conducted by Alkaabi et al 2011[i] on the Glycemic indices of five varieties of dates in healthy and diabetic subjects (Nutrition Journal, 2011), dates do not cause a significant change in glucose concentration after a meal.
The study concludes that there are potential benefits for diabetic subjects when dates are consumed in moderation in a healthy balanced diet. In light of this research this recipe seems like the perfect winter dish that will warm and nourish your bodies, is virtually allergy free and diabetic friendly, so you can share it with many friends, or it will last you for a week’s worth of breakfasts.
Pumpkin pie recipe.
1kg of pumpkin
2 tins AYAM coconut cream
5 eggs
2 orange’s peel- keeping the pieces large
2 cups raw cashews
2 cups shredded or desiccated coconut
1/2-1 cup very finely chopped medjool dates (1/2 for lower GI)1 tsp cinnamon
A generous pinch of nutmeg
A generous pinch of allspice
Cut pumpkin into small cubes (for quicker cooking), place into large pot along with orange peel, dates, cinnamon, nutmeg and allspice and enough water to cover the pumpkin, boil until pumpkin is soft.
When pumpkin is soft, remove orange peel from water, strain thoroughly and then blend in the blender or food processor until smooth. Add 2 cans AYAM coconut cream. Beat the 5 eggs and add them till they are totally dispersed into the mix.
Blend nuts and shredded coconut in a food processor until fine. Press cashew/coconut mix as crust in pie dish. Pour pumpkin mix on top and bake for 1hr at 180⁰c.
[i] Alkaabi et al.: Glycemic indices of five varieties of dates in healthy and diabetic subjects. Nutrition Journal 2011 10:59.
