You must try this healthy and delicious Pumpkin Pie recipe.
Pumpkins are more than just a seasonal decoration.
Pumpkins are a nutritious vegetable, and a highly nutrient dense food.
Pumpkins are low in calories, but rich in vitamins and minerals, all of which are also in its seeds - so don't throw those out - they are great for roasting.
This light recipe is a great addition to any holiday meal. You can even skip the crust and just bake it like a souffle, which makes a great for breakfast.
1 (15 ounce) can of all natural pumpkin- no added sweeteners
1/4 cup of honey
1 tablespoon of pumpkin pie spice
1 teaspoon vanilla extract
Coconut milk or other non dairy milk to thin (no more than about 1/3 cup)
1 cup of almonds or pecans, finely ground in a blender until flour like (or you can use almond flour)
3 tablespoons coconut oil plus some to grease pie pan
1/2 teaspoon cinnamon powder
Preheat oven to 325 degrees.
Grease pie pan with coconut oil and mix crust ingredients by hand in a medium sized bowl.
Press crust into bottom and sides of pie pan and put in the oven for 10-15 minutes.
In the same bowl combine the filling ingredients (except milk) and mix using an immersion blender. If you don't have one you can use a regular blender or food processor. It should be smooth and spreadable, but not really pourable. Add milk if needed to thin slightly.
After 10-15 minutes, remove the crust as it barely starts to brown.
Pour/smooth the filling over the crust and return to oven for about an hour or until center is no longer jiggly.
Serve with coconut whip cream or just as is.