So, I don't know about you, but I adore pumpkin pie. I know everyone has their favorite pies during the holidays, and a lot of people have fallen out of love with this baby, but I still love it and it's holding strong. But once I turned away from grains and refined sugars, I realized holidays might look a bit different. Now, there are some foods I'm totally willing to substitute and it's fine. I know it won't taste like the real-deal and I've accepted that. But when it comes to my baked goods, I have a harder time with it. So, when I tell you that this pumpkin pie is JUST like the real thing, I mean it.
As always, let me know what you think in the comments and I hope you enjoy it as much as I did!
1 pie crust (click here for recipe)
1 can organic pumpkin (NOT pumpkin pie filling, just pumpkin)
1//3 cup almond or coconut milk
1 tsp vanilla
1/4 cup honey, melted
1 tbsp pumpkin pie spice
Preheat oven to 350 and bake pie crust for 20 minutes. These instructions are in the recipe as well. Mix all ingredients together in a small bowl until smooth. When pie crust has cooled a bit, pour mixture into crust. Cover outside edges of crust with aluminum foil to prevent burning and place back in oven for 30-40 minutes or until center is just a bit jiggly. Let cool and serve with homemade whipped cream or coconut cream.
To make whipped cream: Pour 1 cup heavy cream into blender. Add 1 tsp vanilla and blend until whipped. Voila!