This pumpkin pie recipe is an attempt to adapt traditional foods to more healthful alternatives.
For the crust:
Blend all crust ingredients in a food processor or blender to desired consistency – I like a little crunch. Press in the bottom of your pie pan or a small springform pan. I think pecans would work well with this as well. You could even do a variety of ground nuts.
For the filling:
Begin by running dates through the food processor until fairly well broken down. Add the pumpkin, spices, and salt and process until smooth. Add in the eggs one at a time and blend until well incorporated. Add in coconut milk and you are done.
Pour this gently over the crust. I rested a spoon on the crust and poured the filling into the spoon to protect the crust.
Bake at 350 degrees for about 40-50 minutes until the center is no longer jiggly.
Let it sit for an hour before removing it from the springform pan. Cool on the counter and keep in the refrigerator until serving.
Mary’s Pumpkin Pie Spice Blend
Run all of these through a spice grinder and store them in an airtight container.
Nutrition info: 1/8 of the total recipe:
Calories: 154, Fats: 11g (6 sat, 3 mon, 1 poly), Cholesterol: 53mg, Sodium 94mg, Potassium 146mg, Total Carbohydrates:12g, Fiber: 2g, Sugars: 8g, Protein: 3g
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