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| Image Credit: Chocolate Covered Katie |
I was intrigued by this healthy pumpkin pie recipe posted at Chocolate covered Katie. She has some amazing healthy dessert recipes!
I adopted some of her modifications, but stayed a little closer to a traditional pumpkin pie filling.
I take the easy way out on the crust ever since I found the organic (and dairy free) frozen pie crusts at Whole Foods. If you'd like to make your own dairy-free crust, check out Katie's recipe.
Here's what I used for the pie filling:
- 3/4 cup coconut sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) organic pumpkin puree
- 1/2 can full fat organic unsweetened coconut milk
(13.5 oz. can)
is one of my favorites because I find that it is thicker and creamier than other brands. Whole Foods organic coconut milk is also good. Bake at 425 degrees for 15 minutes. Then, turn down the oven temperature to 350 degrees for an additional 45 minutes. Additional baking time is often required depending on the thickness of the coconut milk used.
Bake until the filling is set. If additional baking time is required, cover the pie loosely with foil so that the edges do not burn.
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