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#2499


Cleaned up Pumpkin Pie
(using the pecan tart crust recipe posted in this thread!)
**Make crust and put in oven while you’re making this mixture.

For Filling-
1 (15 ounce) can of pumpkin (nothing added) or approx 2 cups of homemade pureed pumpkin with excess liquid drained
3 eggs
1/4 cup of honey – can substitute stevia, but the honey actually helps it hold better
1 Tablespoon of pumpkin pie spices or about 2 teaspoons cinnamon and 1/4 tsp each of cloves, ginger and nutmeg
1 teaspoon natural vanilla
coconut milk to thin (no more than about 1/3 cup)

Instructions

*Preheat oven to 325.
*Place homemade pecan crust in the oven while this filling is being prepped.
*Combine the filling ingredients (except coconut milk) and mix using an immersion blender. If you don’t have one of these, use a regular blender or food processor. A hand-mixer will not get it as smooth! It should be smooth and spreadable, but not really pourable. Add coconut 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. Will set more as it cooks.

*See coconut whipped cream recipe with the KEY LIME PIE filling and you can make this as a topping for the pumpkin pie!
*The pumpkin can be swapped for sweet potato cans if you prefer.

Enjoy!

*Recipe tweaked from Wellness Mama