Pumpkin Pie


* 1 can (15oz) pumpkin or sweet potato puree

* 1 can full-fat coconut milk

* 1/4 cup rolled oats

* 2 tbsp ground flax

* 1/3 cup coconut sugar or brown sugar

* pinch pure stevia, or 2 tbsp extra brown sugar

* 2 tsp cinnamon

* 1 tsp pumpkin pie spice

* 1/2 tsp salt

* 1 tbsp pure vanilla extract

* 1 Prepared Pie Crust (Recipe Follows)


Preheat oven to 400F. Blend all ingredients together until smooth, then pour into a prepared pie crust (such as the recipe below) in a 10-inch round pan. Bake 27 minutes, let cool, then refrigerate at least 5 hours uncovered for the pie to thicken and “set.” Note: I’ve not tried this healthy pumpkin pie recipe with any milk other than full-fat canned coconut milk. Feel free to experiment with other milks, but I can’t vouch for the results.