Since I missed National Pie Day on January 23, I’m taking advantage of Wednesday, March 14 to celebrate National Pi Day. Back in 2009, when the U.S. House of Representatives recognized science as legit, they supported the designation of Pi Day. It’s celebrated on March 14 (3/14, or 3.14) by proud nerds and pie lovers everywhere. For those of you who would rather not think about politics or math, let’s get to the yummy, healthy pie recipe!

When I’m not enjoying guilt-free chocolate cake, my favorite homemade dessert is this pumpkin “pie.” Actually, it’s more like pumpkin crumble or crisp since there is no crust. Pumpkin is too nutritious and delicious to trot out only once a year at Thanksgiving! This recipe, via Xavier de la Forêt, is chockfull of herbal goodness and sweetened with honey instead of sugar. When you use plain pumpkin instead of pumpkin pie mix with the added sugar and syrups, you also maximize pumpkin’s following benefits:

• Pumpkin is a nutrient-dense food, rich in vitamins and minerals like potassium and Vitamin C that support heart health.
• It contains powerful antioxidants such as beta-carotene, which gives pumpkin its vibrant orange color. Both beta-carotene and Vitamin C boost the immune system and support eye health. Beta-carotene also helps prevent certain types of cancers.
• Pumpkin is high in fiber and low in calories. Fiber slows the rate of absorption of sugar into the blood and aids digestion.

So if you haven’t had pumpkin pie since the fall and winter holidays, celebrate National Pi Day to bake this beauty. Here’s a pic of one cooling on my counter as I type!

Decadent Pumpkin Pie

1 (15 ounce) can pumpkin (look for brands with just pumpkin)*
*just shy of 2 cups if using your own cooked pumpkin

1 (13.5 ounce) can coconut milk

2 tsp. cinnamon powder

1 tsp. nutmeg powder

1/2 tsp. ginger powder

1/2 tsp. salt

1/4 tsp. clove powder

2 Tbsp. vanilla extract

2 medium eggs

1 stick (1/2 cup) butter, or butter substitute

1/2 cup honey

2 cups oats

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix the pumpkin, coconut milk, cinnamon, nutmeg, ginger, salt, clove, vanilla and eggs until well combined.
3. Pour into a well-greased 8-inch pie dish.
4. In a medium saucepan, melt the butter on low heat, stir in the honey and then the oats.  Mix until the oats are well-coated with the butter and honey mixture.
5. Remove from heat and scoop spoonfuls of the oat mixture over the top of the pumpkin.
6. Cook for 40 minutes or until the top is golden brown and the center has a little jiggle to it.
7. Let cool completely for several hours, preferably overnight.

Kim’s note: Pumpkin pie is typically eaten cold. According to Traditional Chinese Medicine, eating cold (and raw) foods is not a good practice. I re-heat my pie slice to take the chill off before eating.  Even yummier!