Pumpkin Pie – Milk-free

by Dr Jo

Healthy Recipe for the holidays:

2 eggs
2/3 cup mild honey
1 pound pumpkin puree (Or butternut squash puree)
3/4 teaspoon ground cinnamon
1/2 teaspoon powdered ginger
1/8 teaspoon powdered nutmeg
1/8 teaspoon ground cloves
1/2 cup nut milk (powder ¼ cup pecans in blender, add enough water to make 1 cup. Blend.)

Break eggs in a large bowl and set aside. Prepare the pie shell. Preheat oven to 425 degrees F.

Beat eggs lightly. Gradually add honey in a thin stream, blending into the eggs. Stop beaters. Add remaining ingredients in order listed. Beat well. Pour into pie shell.

Bake for 15 minutes at 425 degrees F. Then reduce the temperature to 350 degrees F. and bake another 45-60 minutes until a knife inserted into the middle comes out clean.

If necessary wrap a strip of foil around the edge of the pie pan, folding it over the crust to prevent burning.

From Mastering Food Allergies Newsletter # 86