Healthy Pumpkin Pie
a healthy twist on pumpkin pie
Equipment
- Blender
- Pie Plate and Crust
- Oven
Ingredients
- 1 can 100% pumpkin (unsweetened)
- ¾ cup coconut milk*
- 2 TB real maple syrup
- 3 eggs
- ¼ cup coconut sugar
- 1 tsp vanilla
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- 1 pinch salt
Instructions
- Preheat oven to 425°F.
- Dump all ingredients into blender and blend until smooth.
- Pour into pie crust.
- Cover edges of pie crust with foil so they don't burn.
- Bake at 425°F for 10 minutes.
- Reduce oven temperature to 350°F and bake for another 35-45 minutes.
Notes
*This is another one of those recipes that combines well with my Coconut Maple Whipped Cream. One can of refrigerated coconut milk can easily be used for both these recipes: the cream for the Coconut Maple Whipped Cream and the leftover/reserved milk for the Healthy Pumpkin Pie.
Feel free to add more spices. My eldest daughter has a mild allergy to cinnamon, cloves and other spices, so I tend to use them very sparingly in my recipes. No one wants to have benedryl be their beverage of choice at Thanksgiving!
Pies are finicky. Depending on your altitude and your oven, you may need to adjust the times accordingly. And if the pie crust isn't getting baked all the way through, try blind baking it for about 5 minutes at 350 degrees before filling it.