Hey guys. Today’s recipe is a nice kick off to the Halloween/fall season. Pumpkins are cheap and plentiful, so…pumpkin pie time!
This does require a bit of preparation, but it’s pretty simple.
You will need:
- 1 pie shell, made the crust from this recipe. I actually skipped the coconut flour in this one though.
- 1 kabocha pumpkin/squash, roasted in large pieces then scooped out. Discard skins/seed. Approximately 4 cups when mashed.
- 1 cup coconut milk
- 2 T maple syrup
- 1 T nutmeg powder
- 1 t cinnamon powder
- 1 T ginger powder
- 2 eggs
Preheat oven to 350.
Set aside your crust to cool. You can make it with side or without – I choose to make it cheesecake style with no crust, and used a springform pan.
Blend the pumpkin until smooth. Add the other filling ingredients, blend until well mixed. Pour into/over pie shell.
Bake for 40-50 mins, or until knife comes out mostly clean. Set aside to cool, pie will firm up further over 15-20mins.
Serve with whipped coconut cream. Enjoy.
I’m gonna go curl up in something warm, it’s freezing!
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