Crustless Pumpkin Pie

There are SO MANY reasons to add pumpkin to your diet – it’s loaded with vitamins, minerals and plant compounds that are good for you.

Ingredients:

• melted, unrefined organic coconut oil or spray, to grease pie plate

• 1 x 15 oz can pumpkin puree or 2 cups homemade pumpkin puree

• 1 cup full-fat canned coconut cream (not milk)

• 1/2 cup pure maple syrup or raw honey

• 3 large eggs, room temp

• 1 tsp vanilla extract

• 1 tsp cinnamon

• 2 tsp pumpkin pie spice mix

Optional Topping: Whipped Coconut Cream

• 1 x 13.5 oz can unsweetened coconut milk, chilled in the fridge overnight

• pinch of sea salt

• 1/2 tsp vanilla

• 4-6 drops of liquid stevia, or 1 Tbsp pure maple syrup/raw honey, or to taste

Instructions:

1. Preheat your oven to 325 degrees F, and lightly grease a 9” pie plate with coconut oil.

2. Place all of your pie ingredients in a large bowl, and whisk until combined.

3. Transfer your mixture to your prepared pie plate using a rubber spatula.

4. Bake in your preheated oven for 45-55 minutes, or until just set with the center slightly jiggly.

5. Once your pumpkin pie is ready, allow it to completely cool before refrigerating.

6. Allow your pie to cool, then refrigerate (covered) for 2 hours or overnight.

To make whipped coconut cream:

1. Your coconut milk needs to be refrigerated overnight prior to preparation.

2. Carefully open the coconut milk can.

3. Using a spoon skim off the thickened top layer into a mixing bowl.

4. Reserve the watery liquid at the bottom to use for another use, such as smoothies.

5. Add the sea salt, vanilla paste and stevia/maple syrup over the coconut cream into the bowl.

6. Use an electric whisk and beat the coconut cream for 1-2 minutes, or until it resembles whipped cream. Be careful not to "over whisk" because it may get runny again. There is a fluffy sweet spot to be found here.

7. Serve with whipped coconut cream and enjoy!