Pumpkin Pie

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September 7, 2016

Recipe by Healthy Julie


1 cup pumpkin puree

1 cup sweet potato puree

¾ cup maple syrup

1.5 tsp pumpkin pie spice (find my homemade recipe above)

1 tsp sea salt

3 large eggs + 2 large yolks

1 cup cashew milk (1/4 cup cashews + ¾ cup water, blended well)

½ cup coconut milk (full-fat from can)

¼ cup cognac (or whiskey)

1 tsp vanilla extract


1Preheat oven to 375F.

2Combine pumpkin and sweet potato puree, maple syrup, pumpkin spice, and sea salt in a large saucepan and bring to a simmer over medium-low heat. Cook 10-15 minutes, stirring occasionally until thickened. Optional: If you'd like to cook all the alcohol off from the whiskey, add it to this mixture instead of the cream.

3While pumpkin mix is cooking, whisk together eggs + yolk, cashew milk, coconut milk, cognac, and vanilla extract.

4Remove pumpkin mix from heat and whisk in the cream mixture and pour filling into the pie crust.

5Bake for 45-50 minutes or until pie is firm and still a little jiggly in the middle (pie finishes cooking with residual heat).


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