Did You Know That Pumpkins are Packed with Potent Prebiotics?

I don’t know about you, but I love pumpkin everything. Pumpkin spice, pumpkin puree, pumpkin in the oven, pumpkin soup, savory or sweet…it’s an incredible superfood.

The coolest part for me is that pumpkins are brimming with micronutrients like vitamins, minerals, and potent antioxidants that keep your body healthy. They're also a source of important prebiotic fibers that support the healthy bacteria in your gut.

Ylanite Koppens

Prebiotics are essential to gut health and our microbiome. They promote the growth of beneficial organisms in our intestines. 

Think of prebiotic foods and herbs as the foundation to your microbiome, the soil of your gut. Prebiotics are like the seeds that ‘inoculate’ your gut and assist in the breakdown. Without proper prebiotic companions, your probiotics won’t do much. Probiotics on the other hand are all the fermented foods that are charged with good bacteria and yeast and assist digestive processes by promoting the health of your gut flora. 

Anyways, let’s get back to pumpkins. 

Did you know Pumpkins are indigenous to the Americas? Pumpkins are technically a type of squash and are considered as such by many indigenous peoples throughout the American continent. The classic pumpkin that we know today is native to North America, but there are tons of varieties and relatives that are prepared similarly throughout Central and South America. 

Ancient containers containing pumpkin seeds have been found in Mayan ruins in Mexico, dating as far bask as 7000BC! Pumpkin flesh and seeds were and are an essential staple to many indigenous peoples. 

There’s so much more to the magnificent history of pumpkins and squash. But thought we’d jump straight into this exquisite Adaptogenic Pumpkin Pie to inspire your creations for this holiday season!

Adaptogenic Pumpkin Pie

Silvia Bifaro, one of our divine concoctress, made this pumpkin pie using our beloved Qi Energy + Protein powder that contains stress-relieving Ashwagandha, immune-enhancing Astragalus, adrenal protective + energizing Maca, along with protein-rich powerhouses, like Chia, Hemp, and Mesquite. As well as soothing digestive allies (perfect for those needing microbiome tune-ups!) such as Slippery Elm and Marshmallow root. 

You need an 8-inch pie dish for this recipe.

Pie Crust

Buy 400 gr/ 14oz circa vegan shortcrust or: 

1+ 1/3 cup all propose flour

60 g / 2 oz roasted and grounded pecans

1 tablespoon raw cane sugar

1/4 teaspoon salt

160gr /6oz vegan butter chilled ( I use Organic Vegan Block)

2-3 tablespoon ice-cold water if needed.

*    *    *

Toast and grind the pecans.

Mix all the dry ingredients together and add the vegan butter in small cubes, with your finger pinch the butter with the dry ingredients until you have a coarse mixture.

Add the water spoon by spoon until the mixture starts to stick together when pressed.

Form a ball and press into a disk, leave in the fridge in a Tupperware for 1 hour or overnight.

When the dough is ready:

Roll out prepared pie dough on a flowered surface or on a piece of baking paper until is half a centimeter thick. 

Add to the pie dish, cut any large excess leaving the dough slightly larger than the pan. Fold the overhang under and crimp it with your fingers.

Put the pie crust in the freezer while working on the fillings.

Filling sauce

1/4 cup coconut oil

1 cup raw cane sugar

2/3 cup coconut cream

2 teaspoon pure vanilla extract

1 teaspoon sea salt

Melt the butter in a saucepan over medium-low heat. When the butter is nearly melted, add the sugar stirring to combine until the sugar is melted and isn’t grainy (about 10 minutes).

Add the coconut cream and combine. Stir occasionally and allow the mixture to combine and become smooth.

Add vanilla and salt.

Chai Pumpkin Filling 

Preheat the oven 220°C/435°F with a bowl of water below the middle rack where the pie will be placed to bake.

1 can pumpkin puree

10 tablespoons vegan mayo as egg replacement (trust me)

or vegan egg replacement equivalent to 3 eggs.

1 teaspoon sea salt

1/2 cup raw cane sugar

2/3 cup sugar-free soy yogurt or any tangy yogurt

2 tablespoons vegan butter/coconut oil melted 

3 teaspoons pure vanilla extract

2 teaspoon chai spices or cinnamon

2 tablespoons Rose Chai Collagen

2 tablespoons Qi Energy + Protein

3 tablespoons cornflour


In a bowl or in a mixer add the puree, and all other ingredients apart from the cornflour and the powders.

When the mixture is well combined and smooth add the sauce.

Then, little by little mix in the chai spices, the Rose chai collagen, Qi Energy, and protein and cornflour, incorporating them well.

Pour the mixture into the chilled pie, and bake for 10-15 minutes, reduce the temperature to 180°C/350F and bake for 45 minutes or until the middle is set.


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