It's hardly October and I'm already breaking out the pumpkins...
That should give you a good glimpse on how hard core I am about fall. Its my favorite thing ever. I'm a Halloween freak and a maple leave guru. A tradition for me every season is to make way to many pumpkin pies. My only justification for this is the fact that my recipe is dairy free, gluten free, sugar free, and organic! Click "read more" for more details on my fall favorite!
1 can organic mashed pumpkin
2/3 cup coconut milk
2 organic cage free eggs
1 tsp stevia
1 tsp cinnamon
1 tsp ground nutmeg
1 gluten free pie crust
Heat the oven at 350 degrees.
In a large/medium mixing bowl, whisk 2 eggs lightly. Then add in the coconut milk and the mashed pumpkin. Whisk this firmly together so it makes a smooth mixture. While stirring, sprinkle in the cinnamon, nutmeg, and stevia.
Pour the filling into the crust (in a pie plate) and bake for 1 1/2 hours, be sure to double check that it is done or not done by inserting a fork into the center of the pie and seeing if it comes out clean.
Take out your pie and let it cool and refrigerate.
Bring on the tricks because you've got one yummy treat!
Happy Healthy Halloween!