Spiced Pumpkin Pie

Spiced Pumpkin Pie

 

Spiced Pumpkin Pie

Pecan Pie Crust: 

2 cups Raw Pecans

1/4 tsp Salt Substitute

1/4 tsp Powdered Stevia

1 tsp Honey

5 Tbsp melted Coconut Oil

2 Tbsp Water

Pumpkin Pie Filling:

1 1/2 cup Pumpkin Puree (not pumpkin pie filling)

1 cup canned Coconut Milk (full fat)

2 large Omega-3 Eggs, beaten

1 Tbsp Honey

30 drops liquid Stevia

4 Tbsp Arrowroot Starch

2 tsp ground Cinnamon

1 tsp ground Ginger

1/2 tsp ground Cardamom

1/2 tsp Salt Substitute

Whipped cream:

1 can of Coconut Milk, solids only

1 tsp Cinnamon, more to taste

1 tsp Vanilla Extract, more to taste

1/4 tsp Stevia, more to taste

Directions:

Pecan Pie Crust:

1. Preheat oven to 350°F.

2. Put the pecans in a food processor. Pulse until the pecans are chopped to a medium consistency.

3. Add the stevia, honey and 4 Tbsp of melted coconut oil. Pulse again until blended well.

4. Add the water and pulse again until all is well blended. At this point you will have a soft, sticky mass.

5. Using a basting brush spread the remaining coconut oil around the bottom and sides of a 10-inch pie plate, coating well. Add in the pecan mixture using your fingers to press it firmly in place all over the bottom and up the sides. Work to get an even thickness throughout with no holes. You can use a finger or knife around the top edge to get an even, nice looking line.

6. Bake for about 15-18 minutes. Cool.

Pumpkin Pie Filling:

1. Preheat oven to 425°F.

2. In a large bowl, whisk together all ingredients until smooth. Pour into the pre-baked and cooled pecan pie shell.

3. Bake for 15 minutes at 450°F and then lower the temperature to 350°F and bake for an additional 45 minutes. Cool Completely, cover with plastic wrap and refrigerate for at least 2 hours before serving. Serve chilled, garnished with whip cream if desired.

Optional: Pie can be made day before serving.

Whipped Cream:

1. Freeze coconut milk in can for at least 1 hour. Open and remove solids, save coconut water for a delicious drink.

2. Whisk together the coconut milk solids, vanilla extract, cinnamon and stevia until smooth. Spread on cold pie and keep refrigerated until serving.

Health Tip: Coconut cream contains many anti-microbial properties.

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