The ONLY Pumpkin Pie Recipe You'll Ever Need
THE BEST PUMPKIN PIE
(Serves 8)
Ingredients:
- 1-3/4 cups pumpkin puree, one 15-oz can or homemade
- 1 cup full-fat coconut milk
- 2 eggs
- 1/4 cup raw honey
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 9" store bought* or homemade pie crust**
*For store bought pie crust, we recommend buying Wholly Wholesome Organic Pie Crusts.
**For homemade pie crust, we like using Minimalist Baker's Vegan Pie Crust or Whole Foods Market's Whole Wheat Pie Crust.
Directions:
**For homemade pie crust, we like using Minimalist Baker's Vegan Pie Crust or Whole Foods Market's Whole Wheat Pie Crust.
Directions:
- First, prepare the pie crust.
- Preheat the oven to 400F.
- In a high-speed blender, combine all the filling ingredients and blend until smooth.
- Pour the filling into your pie crust and lightly tap against the counter to remove all the air bubbles.
- Place the pie into the oven and bake for 45-50 minutes. If the crust starts to brown too quickly, use a piece of foil to cover the pie and continue baking.
- Once the pie is done, the filling should be a bit jiggly but firm. Let the pie cool completely at room temperature for about 2 hours.
- Enjoy immediately or set in the fridge until ready to dive in!
Make sure to hashtag #MylkLabs and #NutsForOats for a chance to be featured. Enjoy!
