Desserts,  Full GAPS,  Recipes

GAPS Legal Pumpkin Pie!

Since I just shared about a good deal on organic canned pumpkin, now I want to share a good recipe to go with it!

This recipe is from my cookbook A Whole Food Holiday. Get the whole book for lots of other great recipes!

INGREDIENTS:

15 oz  canned pumpkin (or 1 1/2 to 1 3/4 cups home cooked pumpkin)

3/4 c   coconut milk

2 large  eggs

3/4 c   honey

1/2 tsp  salt

1 tsp   cinnamon

1/2 tsp  ground ginger

1/4 tsp  ground cloves

METHOD:

Combine all of the ingredients and pour into a pie plate. Bake at 350 degrees for 45 to 55 minutes, or until a knife inserted into the center comes out clean.

To double this recipe, for Crustless Pumpkin Pie for a Crowd, this is how I do it:

INGREDIENTS:

2 15 oz cans canned pumpkin (or 1 1/2 to 1 3/4 cups home cooked pumpkin)

1 can coconut milk

4 large eggs

1 1/2 c honey

1 tsp salt

2 tsp cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

Combine all of the ingredients and pour into a 9×13 pan. Bake at 350 degrees for 50 minutes to 1 hour, or until a knife inserted into the center comes out clean.

Enjoy!

This post was shared at Full Plate Thursday, Pennywise Platter, Recipe Swap Thursday and Simple Lives Thursday, Fight Back Friday Fun with Food Friday and Finer Things Friday.

 

 

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