Pumpkin Pie
Serves: 1 pie
  • 1 cup pumpkin puree
  • 1 cup sweet potato puree
  • ¾ cup maple syrup
  • 1.5 tsp pumpkin pie spice (find my homemade recipe above)
  • 1 tsp sea salt
  • 3 large eggs + 2 large yolks
  • 1 cup cashew milk (1/4 cup cashews + ¾ cup water, blended well)
  • ½ cup coconut milk (full-fat from can)
  • ¼ cup cognac (or whiskey)
  • 1 tsp vanilla extract
  1. Preheat oven to 375F.
  2. Combine pumpkin and sweet potato puree, maple syrup, pumpkin spice, and sea salt in a large saucepan and bring to a simmer over medium-low heat. Cook 10-15 minutes, stirring occasionally until thickened. Optional: If you'd like to cook all the alcohol off from the whiskey, add it to this mixture instead of the cream.
  3. While pumpkin mix is cooking, whisk together eggs + yolk, cashew milk, coconut milk, cognac, and vanilla extract.
  4. Remove pumpkin mix from heat and whisk in the cream mixture and pour filling into the pie crust.
  5. Bake for 45-50 minutes or until pie is firm and still a little jiggly in the middle (pie finishes cooking with residual heat).
Recipe by Healthy Julie at http://healthyjulie.com/pumpkin-pie/