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  • Dr. Jill Kenney, Naturopathic Medicine, Fairfield

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.