Healthy Pumpkin Pie
Refined sugars and flours are usually ingredients of every dessert. Here is a healthy Pumpkin Pie recipe without added flours or unnatural sugars from the book “Crazy-Good Living” by Dr. Alvin H. Danenberg.
Equipment
- 1 Pie Pan
Ingredients
Crust
- 1 cup Pecans
- 1/2 cup Hazelnuts
- 4 tbsp Coconut Oil Warmed to make liquid
- 1/4 tbsp Sea Salt I recommend @RedmondRealSalt
- Coconut Oil extra to grease pie pan
Filling
- 1 can organic pumpkin puree (15oz) Or blend into a puree the meat of the pumpkin
- 2 eggs beaten
- 1/2 cup local raw honey
- 1/2 cup organic coconut cream
- 2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Instructions
- Preaheat your oven to 350˚F
- Grind nuts in a food processor into a flour consistency. Don’t over process; it will turn into butter
- In a bowl, create the crust mixture by mixing the processed nuts, coconut oil and Redmond’s Salt. Then spread the mixture into a 9inch pie pan greased with coconut oil and bake for 10 minutes
- While the crust bakes, mix the filling ingredients together in a bowl
- Add the filling evenly into the baked crust and bake for an additional 45 minutes.
Notes
For the crust we also used dates and cocoa powder. And we added a little cardamom and chocolate chunks to the filling...
Great additions!