Print

Clean Honey Pumpkin Pie

This incredible pumpkin pie is egg-free and uses honey as the sweetener.
Course Dessert
Cuisine Pie
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 140kcal
Author Lauren Goslin

Ingredients

  • 1 15 oz can pumpkin puree
  • 3/4 c . light coconut milk
  • 3 T . arrowroot powder
  • 1/2 c . honey
  • 1 t . molasses
  • 1 1/4 t . cinnamon
  • 1/2 t . ginger
  • 1/4 t . nutmeg
  • 1/4 t . allspice
  • pinch cloves
  • 1/2 t . sea salt

Instructions

  • Preheat the oven to 425 degrees.
  • In a small bowl, whisk together the coconut milk and arrowroot until well combined.
  • In a large bowl, mix the pumpkin, honey, molasses, spices, and salt.
  • Stir in the coconut milk mixture until everything is smooth and well combined.
  • Pour the filling into an unbaked pie shell.
  • Bake for 15 minutes.
  • Lower the temperature to 350 degrees, and continue baking the pie for 50 minutes.
  • Remove the pie from the oven (it will appear quite liquid-y, which is normal).
  • Place the pie directly into the fridge for at least five hours until set.
  • Cut and enjoy!

Notes

Fat: 5.6 g  Carbs: 24.5 g  Sugar: 20.4 g  Protein: 1.3 g; WW points (new system): 4

Nutrition

Calories: 140kcal