This is a healthy and delicious pumpkin pie for any time of the year. Great to have on hand for family and kids, we like to make these once a week having available when a sweet treat is needed. It is delicious served both hot and cold. I love adding coconut cream to top it off. Makes a super great way to incorporate veggies into the diet for the whole family bringing great nutrients to each bite.
Organic Pumpkin Pie w/ Organic Spelt Crust
Time: 45 minutes
Serves: 6-8 depending on slice size
8 Ingredient Recipe
8 Ingredient Recipe
Ingredients:
1 Package Farmer’s Market Organic Pumpkin
1 5oz can of Evaporated Milk or 5 oz Coconut milk
1/2- 3/4 cup organic agave
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
2 eggs or 2 Flax eggs
1 Whole Foods Spelt Crust (Located in frozen section)
1 5oz can of Evaporated Milk or 5 oz Coconut milk
1/2- 3/4 cup organic agave
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
2 eggs or 2 Flax eggs
1 Whole Foods Spelt Crust (Located in frozen section)
Directions:
Preheat oven to 425ºF. Get out your Farmer’s Market Organic Pumpkin. This is a wonderful brand product without any additives or preservatives. Also tastes wonderfully fresh.
Next Combine the agave, cinnamon, ginger, ground cloves, and pumpkin. Add in eggs or flax eggs and evaporated milk or coconut milk for our vegetarians. Stir until combined. Pour the mixture into the spelt crust. Then bake at 425º for 15 minutes. Then lower the temperature to 350ºF and bake for another 30 minutes. Be sure to keep an eye on it as some ovens cook faster or slower. You may need less or more time. If you find the crust is getting dark but needs more time you can cover the crust section with aluminum foil to prevent from over cooking.
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