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Dee's Organic Pumpkin Pie

This is the most wholesome pie you’ve ever tasted. Your guests will never know it’s organic and healthy! I use frozen whole-wheat pie crusts that you bake yourself, but you can make your own crust.

Ingredients

  • 1 can 15 ounce organic canned pumpkin or 2 cups cooked organic pumpkin
  • 2 large organic eggs
  • ¾ cup coconut milk use regular coconut milk, not the lite variety
  • ¾ cup organic whole cane sugar unrefined and unbleached OR Sucanat
  • 1 ½ teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon sea salt
  • 1 unbaked 9-inch deep dish whole-wheat pie crust purchase frozen pie crust or make your own

Instructions

  1. Preheat oven to 425 degrees. Mix sugar, cinnamon, ginger, cloves, and salt in a small bowl. In a separate large bowl, beat eggs. Stir in the pumpkin and then add in the sugar-spice mixture. Gradually stir in the coconut milk and mix until well blended.
  2. Pour into the unbaked pie shell. Bake in the preheated oven at 425 degrees for 15 minutes, then reduce oven temperature to 350 degrees and bake for an additional 40 to 50 minutes or until a knife inserted into the center comes out clean. Cool on a wire rack for 2 hours. Immediately serve or refrigerate.
Dee McCaffrey, DCN, MS
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Dee McCaffrey is an organic chemist turned nutritionist and weight loss expert. She is an internationally acclaimed author who lost 100 pounds and has kept the weight off for over three decades. Dee frequently conducts nutrition lectures and cooking classes at venues throughout the United States. She has appeared on numerous TV and radio shows throughout the U.S. including National Public Radio (WNPR), The Doctors, Better TV, The List, and The Dr. Steve Show. Dee and her husband Michael McCaffrey are the founders of Processed-Free America, a non-profit organization dedicated to bringing a global awareness of the effect processed foods have on our health, and the healing properties of natural whole foods. In addition to her published books, Dee has developed an award-winning nutrition curriculum for children, and a certification program for adults to who want to teach the Processed-Free lifestyle to people in their communities. Dee holds a doctoral degree in Human Clinical Nutrition and Integrative Health, and is an adjunct faculty member at several colleges. She a professional member of the National Association of Nutrition Professionals (NANP), The American Nutrition Association (ANA) and the American Association of Nutritional Consultants (AANC). She lives in Tempe, Arizona with her husband and two cats.