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Pumpkin Pie
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Brief Description
Coconut milk and an almond pie crust give a unique and healthy twist to this traditional dish.
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Main Ingredient
pumpkin
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Category: Pies
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Spices are very high in antioxidants; use organic when possible. Sometimes I bake my own crust using wholegrain spelt flour (the cheapest source is the bulk bins at Central Market) and organic butter. But when I’m too busy for that, I buy one from the freezer section at Central Market – Wholly Wholesome Organic Whole Wheat. It is whole grain and has no bad fats. If you’re on a strict grain-free diet, the almond pie crust is a good option. We love to eat pumpkin pie for breakfast with homemade whipped cream! Just whip some organic cream and a little stevia, add some vanilla or cinnamon if you want.
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Posted By: healthforapurpose
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Posted On: Dec 08, 2013
Number of Servings:
Ingredients:
- 15 ounces - can pumpkin puree (plain pumpkin)
- 3/4 cups - stevia (powder) or 2/3 cup xylitol
- 1/2 teaspoons - sea salt (RealSalt)
- 1 teaspoons - cinnamon
- 1/2 teaspoons - ground ginger
- 1/4 teaspoons - ground cloves
- 4 ounces - organic cream (or canned full-fat coconut milk)
- 8 ounces - plain coconut milk (the carton, not the can) or unsweetened almond milk
- 1 - almond pie crust
Directions:
Preheat oven to 425 degrees F.
Combine all the pie ingredients, mixing well, and then pour into a cooled almond pie crust.
Bake 15 minutes at 425. Reduce heat to 350 and bake for an additional 45 minutes.
Cool and garnish with whipped (organic) cream, flavored with cinnamon and stevia.
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