As you know, this dessert needs no fancy introduction. All the memories we have consuming a creamy spiced pumpkin pie come back to us upon reading the name. This recipe is much like those you may have grown up with but with several differences for extra health benefits. Try it. I know you’ll agree that only goodness has been added; no taste has been sacrificed.
NOTE: Many of the ingredients in this pie can be purchases through The Optimum you Store, an Amazon store, for your convenience and good pricing, and many times, free shipping!
1 cup organic full fat coconut milk (the thickest part)
2 teaspoons unsulphered organicmolasses (use more for a darker pie--see below)
4 egg whites or egg substitute
Place oven rack in the bottom third of the oven.
Preheat oven to 425°
In a large bowl, sift and combine sugar, arrowroot powder, cinnamon, pumpkin pie spice, dried ginger-if using, nutmeg, cloves, and sea salt. Stir in the pumpkin, butter, coconut milk, molasses, egg whites, and fresh ginger, if using.
Pour pumpkin mixture into crust and bake for 15 minutes. Reduce temperature to 350 degree; bake 35-40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.
Cook’s Notes:
Use 2-3 teaspoons pumpkin pie spice in place of all spices.
Pour excess pumpkin into a small soufflé dish coated with lecithin cooking spray and bake for 50-55 minutes.