Wednesday, October 15, 2014

Creamy Custard Pumpkin Pie

Fall is here and tis the season for pumpkins and pumpkin pie! Instead of buying a pre-made boxed pie or a using a pumpkin pie recipe that is loaded with sugar, corn syrup or preservatives, try this very tasty and healthy pumpkin pie recipe! Sometimes a recipe just comes to me out of the blue. Other times, it takes many tries. 

This pie took me a while to perfect. It’s important to me that pumpkin pie isn’t sickly sweet and has a nice custard-like filling and nothing too thick. I use Wholly Wholesome organic pie crusts because the filling needs to stay firm without getting soggy.

1 9" unbaked pie shell (I use Wholly Wholesome Organic pie shells)

For the filling:

1/2 cup raw honey
1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 (15 oz) can Organic Pumpkin (I use Farmer's Market)
4 large eggs

2 cups coconut milk (I use Thai Kitchen Organic)
1 cup whipped organic coconut cream (optional)


Preheat oven to 450°F and adjust rack to middle position. Place honey, cinnamon, nutmeg, pumpkin, eggs and coconut milk in a blender. Blend until smooth. Pour into unbaked pie shell. Place pie dish on a large baking sheet. Cover crust with a pie shield or foil to ensure the crust doesn't burn. Bake at 450°F for 15 minutes. Turn oven down to 350°F and bake for an additional 20 minutes until edges of pie are set. Cool to room temperature before serving. Serve alone or with whipped cream.

Bon App├ętit!

Laurel XOXO

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