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Pumpkin Pie

Crust

1 1/2 cups of rolled oat

1/2 cup brown rice flour

1/2 cup chopped nuts - pecans or almonds

1/3 cup olive oil or coconut oil melted

2. Tablespoons of maple syrup

1/4 cup of water

Pinch of salt

Filling

1 1/2 - 2 cans of pumpkin

2 eggs

1/3 maple syrup

pinch of salt

1 tsp of ground cinnamon

1/4 tsp of ground ginger

1/4 tsp of ground cloves (optional)

1/4 tsp of ground nutmeg

1/4 cup of coconut milk

Preheat oven to 400 degrees.

1. Curst: combine all ingredients and mix well. With wet hands, press the crust evenly into the prepared pie plate. Bake for 5-7 minutes.

2. Filling: Mix together all of the ingredients in a food processor or use a whisk.

3. Pour filling into the prefaced piecrust. Bake at 400 degrees for 15 minutes, then Reduce to 375 degrees for 30 more minutes. Let set and cool before serving.

DR. JILL KENNEY

 

NATUROPATHIC PHYSICIAN

203.418.7657

©2018 BY JILL KENNEY, ND PROUDLY CREATED WITH WIX.COM