1.27.2014

Nourishing Pumpkin Pie Recipe (gluten free filling made with honey and coconut milk)


My husband was having a rough day at work today and so I thought I would throw together one of his favorite treats : pumpkin pie!

Nourishing Pumpkin Pie
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unbaked pie shell (crust)
1 can of organic pumpkin puree 
2 eggs
1 can of full fat organic coconut milk
1/2 cup of raw honey
1/2 tsp sea salt
2  drops (NOT droppers!) of liquid stevia (this is my favorite brand)
1 1/4 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 tsp organic vanilla
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Preheat oven to 350*.
Bake pie shell for 5-7 minutes. Remove from oven and cool slightly.
Combine all in a large bowl with a hand mixer (or use your stand mixer).
Pour into cooled pie shell and bake 45-60 minutes (depending on your oven).
When pie filling seems set in the middle remove the pie from the oven and cool completely on a cooling rack. Serve at room temperature or our favorite: chilled!

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Normally I would make up a homemade pie crust, BUT I happened to be having a rough day AND I happened to have bought an organic premade pie crust from Arrowhead Mills that I found on clearance at Kroger last week for just over a dollar.

I invented this recipe myself by combining about 3 different pumpkin pie recipes I found.

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