HEALTHY COCONUT CREAM PUMPKIN PIE

By grinder

Ingredients

• 1 {15oz} can pumpkin or sweet potato puree
• 1 {13.5oz} can full-fat coconut milk
• 1/4 cup rolled oats {20g}
• 2 tablespoons ground flax
• 1/3 cup coconut sugar or brown sugar
• 1 pinch pure stevia, or 2 Tbsp. extra brown sugar
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 tablespoon pure vanilla extract

Details

Adapted from keyingredient.com

Preparation

Step 1

Preheat oven to 400°F.
Blend all ingredients together until smooth, then pour into a prepared pie crust in a 10” round pan.

Bake 27 minutes, let cool, then refrigerate at least 5 hours uncovered for the pie to thicken and “set.”

NOTE:
I’ve not tried this healthy pumpkin pie recipe with any milk other than full-fat canned coconut milk. Feel free to experiment with other milks, but I can’t vouch for the results.