Good for You Pumpkin Pie

Good for you Pumpkin Pie

I love pie. Specifically pumpkin pie. Last summer when the price of pumpkin was $7-$8 a can I was at a farmer's market and found out that mostly any pumpkin can be made into pie. I was STOKED. I bought a pile of pumpkins and roasted them to make amazing pumpkin purée. I was craving pie today so I decided to augment my recipe to up the vibes. I am using eggs and butter which could be swapped out for substitutes but those are still on my 'okay to eat' list so I kept them in.

The best practice is to use organic when you can. I'm getting there. And though this pie might end up being a little expensive, it is very high in nutrients including protein and low in sugar so a small amount will sustain you.

I like to make these in lined cupcake pans. This make nice single serving portions and can be frozen.

I'm an intuitive cook, meaning I don't measure, I just go by taste and feel but for you guys I did measure a little.

Filling

• A 796ml can of pumpkin purée (I ran out of my good stuff but the can is okay too)

• A 400ml can of coconut milk (try to get the kind that doesn't have added preservatives)

Note: you can also use whatever type of 'milk' you prefer. The less dairy the better though.

• 4 large eggs (this makes it custardy - if you prefer you can try egg substitutes)

• 3 tablespoons of molasses (optional but it had a lot of good stuff in it and it's a bit sweet)

• 1/2 cup of honey (the amount depends on your sweet tooth - you can also substitute with other sweeteners though dry ones may require you to add more liquid)

• 1 tablespoon vanilla

• ginger - fresh is best but dry is okay - the amount depends on you - I like it spicy

• spices to taste - I use cinnamon, nutmeg, cloves, cardamom

• 1 teaspoon of salt (or to taste)

Base (you can make this a custard without a base but I like a bit of a crust)

• 1 cup unsweetened coconut or almond flour (or a combination)

• 1 cup of quick cook oats

• 1/3 cup of softened butter

• walnuts (optional)

• 1/2 teaspoon of salt (or to taste)

Preheat the oven to 350F.

I use my hands to mush all the base ingredients together to make a thick paste and press into two pie plates or lined cupcake pans if you want to make single servings.

In a blender whiz up all the filling ingredients. Make sure it's spiced and sweetened to your liking.

Pour over the bases.

Bake for 30 to 45mins. The cupcake servings may take less time. You can tell they are cooked with the custard is no longer loose when you jiggle it.

Remove from oven and let cool. Enjoy!