Today we’re making a pumpkin pie that is nourishing as well as delicious. By swapping out a couple of the conventional ingredients for more wholesome foods, we end up with a holiday treat that is dairy and gluten free – in a good way!
You can use fresh pumpkin purée or, in a pinch, buy some in a can or carton. Make it your signature by using your favorite spices. I love cinnamon and fresh ginger.
Makes one pie:
• Gluten-free pie crust
• 2 cups pumpkin purée
• 2 eggs
• ½ cup coconut milk
• 2 teaspoons pumpkin pie spices
• ¼ cup coconut sugar (if using carton/canned pumpkin purée, up the sugar to 1/3 cup)
Prepare your crust according to package directions. Usually it involves bringing it to room temperature from the freezer and pre-baking for ten minutes.
Combine the filling ingredients together (pumpkin, eggs, coconut milk, spices, sugar), mixing well. Pour the filling into the prepared crust.
Bake the pie at 350 for 45-55 minutes. Watch the crust so that it doesn’t burn. If it looks like it is becoming overdone, cover the edges with foil.