Ingredients

The following ingredients have 7 Servings
  • 1 batch pie crust
  • 15 oz canned pumpkin ((or 2 cups homemade pureed pumpkin with excess liquid drained))
  • 3 eggs
  • ¼ cup honey ((or maple syrup))
  • 1 TBSP pumpkin pie spice ((or 2 tsp cinnamon and ¼ tsp each of cloves, ginger, and nutmeg))
  • 1 tsp vanilla extract
  • coconut milk ((to thin))

Instruction

  • Lightly grease a 9-inch pie pan with coconut oil.
  • Prepare pie crust according to the pie crust recipe instructions.
  • While the pie crust is baking, use the pie crust bowl (no need for extra dishes!) to combine all the filling ingredients except coconut milk.
  • Preheat the oven to 325°F.
  • Use an immersion blender or food processor and mix the pumpkin filling thoroughly. A hand-mixer will not get it as smooth! The pie filling should be smooth and spreadable.
  • Add a small amount of coconut milk if needed to thin slightly.
  • Spoon the filling over the baked crust and smooth and bake for about an hour or until center is no longer jiggly. It will set more as it cools.
  • Cool completely.
  • Top with coconut cream or whipped heavy cream and some chopped pecans.
  • Enjoy!