Recipe of the Month: Healthier Pumpkin Pie

November 6, 2017

It can be extremely difficult to avoid dairy and sugar during the holidays, especially when someone else is cooking. Here is a delicious, healthy version of classic pumpkin pie that the whole family is sure to enjoy!

Ingredients:

Filling:

• 2 cups pumpkin puree
• 1 cup almond milk
• 2 eggs
• 1/2 cup raw honey
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves

Crust:

• 2 cups raw pecans
• 5 tablespoons coconut sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 5 tablespoons coconut oil

Directions:

Heat the oven to 425 F.

Pecan crust:

1. Pulse pecans, coconut sugar, cinnamon and salt in a food processor or blender.
2. Then, add coconut oil and pulse until mixture is finely ground and holds together like damp sand.
3. Press the pecan mixture into 9-inch pie plate.
4. Bake for 8 minutes until lightly colored and fragrant. Set aside until ready to fill.

Filling:

1. Puree almond milk and pumpkin in a blender. Add eggs and blend.
2. Add remaining ingredients and blend. Pour mixture into crust and bake.
3. Bake at 425 F for 10 minutes.
4. Turn down the oven to 350 F and bake for an additional 30-40 minutes. (Depending on your own. Pie is done when inserted toothpick comes out clean.

The holidays are the perfect time of year to showcase your baking and hosting skills, and this recipe makes that easy and delicious for everyone! See the full recipe from HowDoesShe at https://howdoesshe.com/healthy-pumpkin-pie-gluten-free-dairy-free-sugar-free/.