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 the 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 the bottom and sides of the 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 the oven for about an hour or until the center is no longer jiggly.
Serve with coconut whipped cream or just as is.