Go Back
Print
Recipe Image
Notes
–
+
servings
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
140
kcal
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:
140
kcal