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.
¾cupcoconut milkuse regular coconut milk, not the lite variety
¾cuporganic whole cane sugarunrefined and unbleached OR Sucanat
1 ½teaspoonsground cinnamon
¾teaspoonground ginger
¼teaspoonground cloves
½teaspoonsea salt
1unbaked 9-inch deep dish whole-wheat pie crustpurchase frozen pie crust or make your own
Instructions
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.
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.