When we're healthy, we're happy.
When we're healthy, we're happy.
Sugar-free Pumpkin Pie
Prep Notes
Cooking Time
10 minutes
Ingredients
1 9-inch pie crust
15 or more dates
1 12-oz can full fat coconut milk
1 ½ cup pumpkin puree (or 15-oz container)
2 large eggs
2 tsp cinnamon
½ tsp ground ginger
¼ tsp cloves
¼ tsp nutmeg
1 5.4-oz can coconut cream (optional)
Directions
Preheat oven to 400°F. Put the 9-inch pie crust on a baking sheet and set aside.
Using a food processor or blender, grind the dates into a paste. Gradually add the coconut milk and blend until smooth. Pour into a large mixing bowl.
Add the pumpkin puree, eggs, cinnamon, ginger, cloves, and nutmeg to the date and milk mixture and mix with an electric mixer until well incorporated.
Pour the batter into the prepared pie crust. Bake for 10 minutes. Change oven temperature to 350°F. Cover pie lightly with foil and bake for 50 minutes longer or until the pie tests clean with a toothpick.
When pie cools completely, whip the coconut cream with electric mixer and serve over pie.