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:
Pulse pecans, coconut sugar, cinnamon and salt in a food processor or blender.
Then, add coconut oil and pulse until mixture is finely ground and holds together like damp sand.
Press the pecan mixture into 9-inch pie plate.
Bake for 8 minutes until lightly colored and fragrant. Set aside until ready to fill.
Filling:
Puree almond milk and pumpkin in a blender. Add eggs and blend.
Add remaining ingredients and blend. Pour mixture into crust and bake.
Bake at 425 F for 10 minutes.
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.