Nov 17, 2015
Nourishing + Delicious Pumpkin Pie
Pumpkin pie is a Thanksgiving “must-have.” At least with my family, it always makes the menu! Did you know that this old favorite can actually be quite nourishing? Check out this twist on the classic recipe, and bake yourself a pie you can feel good about serving your family this holiday season.
Pumpkin Pie Recipe
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.
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