INGREDIENTS:

• 1 1/2 cups homemade pumpkin puree
• 3 eggs
• 1/2 cup coconut milk
• 1/2 cup raw honey
• 1 tablespoon ground cinnamon
• 1 teaspoon nutmeg
• 1/8 teaspoon sea salt
• 1 Superfoods Sweet Pie Crust, unbaked

INSTRUCTIONS:

1. Preheat the oven to 350°F (175°C).
2. Prepare the Filling:
   • In a food processor, combine the homemade pumpkin puree and eggs.
   • Pulse the mixture until well combined.
3. Add Spices and Sweeteners:
   • Mix in the ground cinnamon, nutmeg, coconut milk, raw honey, and sea salt.
   • Continue to pulse until the filling is smooth and all the ingredients are thoroughly mixed.
4. Prepare the Pie Crust:
   • Place the Superfoods Sweet Pie Crust into a pie dish.
5. Pour the Filling:
   • Pour the prepared pumpkin filling into the unbaked pie crust.
6. Baking:
   • Place the pie dish in the preheated oven.
   • Bake the pie at 350°F for approximately 45 minutes. The pie should be set and the edges slightly golden.
7. Cooling and Refrigeration:
   • Once the pie is done baking, remove it from the oven and let it cool on a wire rack.
   • After the pie has cooled to room temperature, transfer it to the refrigerator.
   • Refrigerate the pie for at least 2 hours to allow it to fully set.
8. Serving:
   • Once the pumpkin pie has chilled and set, it’s ready to be served.
   • Slice and serve the pumpkin pie as a delicious dessert.

Enjoy your homemade pumpkin pie with its rich and comforting flavors. You can also top it with whipped coconut cream or a sprinkle of cinnamon for an extra touch of indulgence.

ALLERGIES:

SF (Shellfish-Free)

GF (Gluten-Free)

DF (Dairy-Free)

NF (Nut-Free)

PUMPKIN PIE VARIATIONS:

1. Maple Pecan Pumpkin Pie:
   • Add 1/2 cup of chopped pecans to the pumpkin filling before baking.
   • Drizzle the top with a few tablespoons of maple syrup before serving for added sweetness and nutty flavor.
2. Coconut Pumpkin Pie:
   • Replace the coconut milk with full-fat coconut cream for an extra rich and coconutty flavor.
3. Gingerbread Pumpkin Pie:
   • Add 1 teaspoon of ground ginger and 1/2 teaspoon of ground cloves to the pumpkin filling for a warm and spicy twist.
   • For the crust, consider using a gingerbread cookie crust for an extra ginger kick.
4. Chocolate Swirl Pumpkin Pie:
   • Melt 1/2 cup of dark chocolate and swirl it into the pumpkin filling before baking.
   • Use a chocolate pie crust for an additional chocolatey element.
5. Nutty Pumpkin Pie:
   • Mix 1/2 cup of chopped mixed nuts (such as walnuts, almonds, and pecans) into the pumpkin filling before baking.
6. Cream Cheese Pumpkin Pie:
   • Prepare a cream cheese layer by mixing 8 oz of softened cream cheese with 1/4 cup of powdered sugar and 1 teaspoon of vanilla extract. Spread the cream cheese mixture over the unbaked pie crust, then pour the pumpkin filling over it and swirl gently with a knife.
7. Spiced Whipped Cream Topping:
   • Instead of plain whipped cream, whip up a batch of spiced whipped cream by adding a dash of cinnamon, nutmeg, and vanilla to the cream before whipping.
8. Pumpkin Pie Smoothie:
   • Use the pumpkin pie filling ingredients (minus the pie crust) along with a frozen banana and a splash of coconut milk to make a creamy pumpkin pie smoothie.
9. Mini Pumpkin Pies:
   • Divide the pumpkin pie filling into muffin tins lined with mini pie crusts for adorable individual pumpkin pies.
10. Gluten-Free Pumpkin Pie:
    • Use a gluten-free pie crust or opt for a crustless version for a gluten-free option.