(update: This first recipe is better with eggs but I posted a delicious vegan recipe at the bottom.)
Makes One Pie (Can be made Vegan**)
This recipe goes along with the Pie Crust Recipe. When I make 2 pies, I just make this one twice in two separate mixing bowls so I can keep them equal. Also, you have the ability to make one vegan and one not if you are serving people with both preferences.
In a Large bowl, stir together:
3/4 Cup Unsweetened Apple Sauce (OR 1/2 cup granulated sweetener)
1 tsp Cinnamon
1/2 tsp Ginger( Optional)
1/2 tsp Celtic Sea Salt
1/4 tsp Cloves
1/4 tsp Nutmeg
1/4 tsp Pumpkin Pie Spice(Optional)
In a mixing bowl, mix well with a hand mixer on medium speed for 1 minute:
15 0z of Organic Pumpkin Puree (2 3/4 cups for vegan)
1 1/4 Cups Coconut Milk
2 Eggs (or equivalent Substitute for Vegan Pie**)
Add the wet ingredients to the dry and mix with hand mixer until well blended. Pour filling into Pie Crust and Bake for 10 minutes at 425 degrees, then reduce oven temperature to 350 degrees and bake for an additional 55 – 65 minutes. To determine if the pie is done, stick a knife into the pie about one inch from the edge of the crust. If the knife comes out clean, the pie is done. (If your pie is Vegan it may need 5 to 10 more minutes.) Place on a wire rack to cool for 2 hours before cutting. Serve immediately or refrigerate.
Serve with Coconut Whipped Cream on Top for just the right amount of sweetness:
2 Tbsps Organic date Syrup
1/2 tsp Vanilla Extract
1 tsp Konjac Powder
For the absolute BEST pumpkin pie you have ever tasted, make your own applesauce in the crock pot and bake real organic pumpkins, here is how:
Chop and core about 5 lbs of apples (enough to fill your crock pot)
Place chopped apples in crock pot and sprinkle over them
1 1/2 Tbsps ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
Cook on High for 5 Hours, then use a Stick Blender to puree until smooth.
Get 2 small Organic Pie Pumpkins and cut them into 4ths and remove the seeds
Place them face up on a Large cookie sheet and Roast them in the oven at 350 for 45 mins.
Let them cool then peel off the skins and blend them in a powerful blender like a Vitamix
(I tried using a food processor and it wasn’t quite powerful enough to get them as smooth as I wanted them)
Using this many apples and pumpkins will yield about 5 pies with some applesauce (about a quart mason jar full) and a little bit of pumpkin puree leftover. You can place 3/4 cup applesauce and 15 oz of Pumpkin puree into quart sized mason jars with all of the spices blended into it and freeze them to keep them longer. Once you are ready to use them, thaw and add coconut milk and eggs and pour into your crust and bake.
Pumpkin Pie, Vegan, GF, and Sugar Free
2 3/4 cups Pumpkin puree (1 1/2 15oz cans)
1/2 cup granulated sweetener
1/3 cup coconut milk (or other non dairy milk)
1 Tbsp algae or coconut oil
2 1/2 Tbsps arrowroot powder
1 1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp Celtic sea salt
Mix well with a stick blender.
Pour filling into Pie Crust and Bake for 10 minutes at 425 degrees, then reduce oven temperature to 350 degrees and bake for an additional 55-60 minutes. Place on a wire rack to cool for 2 hours then refrigerate 4-6 hours, preferably overnight. Serve with coconut whipped cream.