We have great news! This blog has been re-created as The Metaphysical Menu. You can catch all of the amazing recipes here. We can’t wait to see you there! Xo
Fortunately, I stumbled across Jill Muhm’s pumpkin pie recipe (of the Healthy Muhm). It is delicious, easy and tastes just like pumpkin pie from the old days (you know when we could eat gluten/dairy/soy/refined sugar!). And you can top it with Rice Whip (Whole Foods has their own brand in the refrigerated section and it’s yummy!).
Gluten/Dairy/Soy/Refined Sugar-Free Pumpkin Pie
15 ounces organic pumpkin puree
3/4 c coconut palm sugar (I recommend SweetTree Sustainable Sweetener)
1 T cinnamon
3 organic eggs, lightly beaten
1 c organic light coconut milk
1 Whole Foods Gluten-Free pie crust (butter used)
Preheat the oven to 350 degrees. Combine all ingredients until creamy and smooth.
Pour pumpkin mixture into the unbaked pie crust. Bake for one and a half hours (or until knife inserted in the center comes out clean.) Let cool 1 hour before serving.