Katrine Volynsky Pumpkin Pie

Pumpkin Pie

Pie Crust

Please choose your desired pie crust recipe or buy a pre made one if available or desired

Pumpkin pie filling

1/2 cup lakanto
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon allspice
1/ 2 teaspoon vanilla bean or 1 teaspoon alcohol free vanilla extract
1/2 teaspoon salt
2 eggs ( if making pie vegan use 2 tbsp of ground Flax + 6 tbsp warm water or 2 tbsp Arrowroot Root)
1/2 cup coconut milk full fat
1/3 cup coconut butter ( can be omitted if you can not find it , use more coconut milk instead but it is way more delicious with coconut butter)
1 can of organic pumpkin ( make sure it is not pumpkin mix! pumpkin mix has sugar in it). You can also cook and mash 2 cups sugar pumpkins instead of using a can

Directions

Preheat oven to 425F
Combine all dry ingredients together
Melt coconut butter if using
Add Eggs and coconut milk to the dry mixture and beat it until throughly mixed. Add coconut butter and your pumpkin.
Pour into your prepared pie crust
Place the pie in the oven for 10 minutes at 425F
Reduce the temperature to 350F and bake for 30-40 minutes. I usually check at 30 minutes. The consistency of the pie should be still a little wobbly in the middle. You can also test it by inserting the knife in the middle. If it comes out clean , the pie is ready.
Allow the pie to cool on a wire rack for 2 hours. The pie needs to set, be patient. Serve or refrigerate until ready to serve. If desired top the pie with whipped toping

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