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Honey Sweetened Pumpkin Pie



Yay! Here it is! I'm so excited for this to be the first recipe on the new blog. If you know me you probably know that we already have a blog on alyssahawsphotography.com so you probably think I'm super crazy for making another one, and I get it, I probably am, haha. I just wanted to have one that was more dedicated to this part of my life specifically. So get ready for some recipes!



See the crust? I know I had cuter pictures of the three other pies I made but lets be honest they were gone before I could get pictures. (I'll get better at remembering pictures in the future).

So, just a little intro to this recipe, this is a recipe that I got from my Aunt Lynn and the crust is a recipe I got from my sister. Both that I altered slightly to make them my own. I believe Melanie (my sister) got her crust recipe originally from @theminimalistbaker who I LOVE so make sure to go check her out on IG and her blog too. She is one of the few bakers that I will make recipes from without changing a single thing... sometimes haha I always like to make things my own. Makes one 9" Pie.


PREHEAT 375*


Pie Filling:

2 cups Organic Pumpkin Puree

3/4 cup of Haws Bees Raw Honey (Crystalized Works Best)

3/4 teaspoon Pure All-Natural Vanilla

1/2 teaspoon Himalayan Pink Salt (Finely Ground)

2-3 teaspoons Organic Cinnamon*

1/2 teaspoon Organic Ginger

1/4 teaspoon Organic Nutmeg

3/4 cup Organic Full-Fat Canned Coconut Milk (use the cream first)

2 Local Farm Fresh Chicken Eggs (comment if your interested in a egg free version)


Crust:

3/4 cup Organic Tiger Nut Flour (this is a starchy tuber not a nut) 3/4 cup Gluten-Free Oats 1/4 cup Coconut Oil 1/4 tsp Salt 1 tbs liquid sweetener (I used liquid/semi-liquid honey of course!)



Directions:

Put all Crust ingredients into a food processor or High-Powered Blender (I use a Vitamix). Press out dough directly into a pie tin and cook about 10 min. With the edged covered.


For the filling, mix all of the ingredients , except the eggs, vigorously with an electric mixer (I use the Kitchen aid stand mixer). Stir eggs separately and fold in carefully. Pour into crust and bake with the crust covered at 375* for 25 min. Rotate pie at 25 min mark and bake for another 25 min or until a knife inserted comes out clean. Will look a little softer than a typical pumpkin pie.


*I get my cinnamon in big jars at Sams Club and love to add a little extra to recipes. They have lots of organic spice options there in big glass jars.


Oh, don't forget to stock up on honey before the holidays! I have some more fun recipes coming!




Let me know if you tried it how you like it! Comment below any questions! I would love to troubleshoot with you!

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