For those of us who feel compelled to enjoy the seasonal deliciousness that is: Pumpkin Pie, here is an all natural, healthy, dairy-free version.
I really went above and beyond for this pie pictured here. I made my own crust, a real coup for me, you should know.
Pie crust Recipe can be found at Smitten Kitchen (or google ” healthy pie crust recipe” or grab a pre made at the store, as long as the ingredients are real).
Sub gluten free flour for a wheat free option.
PIE FILLING: In a large bowl combine:
1 15 oz canned organic pumpkin (another recipe for pumpkin pie is on side of the can, but this one’s better, and better for you, trust me)
1/2 13 oz can coconut milk (use ~6-8 oz; I used lite coconut milk; MOST LITE things are filled with artificial sweeteners, not this though, save remainder for a smoothie)
1 Tbsp pumpkin spice (or allspice, or get creative and mix your own, nutmeg, cinnamon and cardamom concoction)
3/4 Packed brown sugar (I actually used evaporated organic cane sugar, but use sweetener of your choice)
1/2 tsp salt
I’m told it’s best to cover the edges of your pie crust with tinfoil to prevent it from burning and bake the crust for ~ 5 min before adding filling, to prevent the center from being mushy.
Pour mixture into your pie crust and bake in pre heated oven at 375 for approximately 40 min.
Center of pie will still jiggle a little when its done, but don’t fret, it will continue cooking while you cool it for 30-40 minutes.
You hear me? Cool it! Don’t go scorching your tongue trying to get a quick taste.
Oh and your house will smell amazing.