Who doesn’t love a slice of pumpkin pie during the autumn holidays? This high vibrational pumpkin pie recipe features raw honey and organic cream, instead of sugar and canned condensed milk, as well as a gluten-free crust. Enjoy!
For the gluten-free crust, you’ll need:
- 1 cup gluten free oat flour
- ½ cup almond flour
- 1 tablespoon flaxseed, whole or ground
- ½ teaspoon salt
- 1 teaspoon honey
- ¼ teaspoon ground cinnamon
- 4 tablespoons unsalted organic butter
For the filling, gather up:
- 2 cups of cooked, pureed pumpkin (or a 15 ounce can of all-natural pumpkin puree)
- 1½ cup organic heavy cream
- 2 organic eggs
- 2 teaspoons vanilla extract
- 1 teaspoon of cinnamon
- 1 tablespoon of fresh grated and peeled ginger root
- ¼ to ½ c honey
For the topping, grab your mixing bowl and:
- 1-2 teaspoons honey
- 1 cup organic heavy cream whipping cream
Preheat oven to 375 degrees F. In a food processor, combine the flours, flaxseed, salt, sugar, cinnamon and butter. Pulse until thoroughly blended. Remove from the processor and add a little water if needed, then press crust evenly into a 9 or 10” pie pan. Place the pie pan in the oven and bake for 15 minutes, or until the crust starts to turn a golden color. Remove from the oven and set aside.
Using a mixer, mix the pumpkin, cream, vanilla, spice and ¼ cup honey until well combined – taste the mixture and add up to ¼ cup more honey, if needed. Add the eggs and mix well. Pour into the baked pie crust and bake for about 60 minutes, or until the filling has set. If the pie crust starts to darken during this time, cover the edges of the pie loosely with the foil.
While the pie is cooking, grab a medium sized mixing bowl and place it in the freezer. When bowl is chilled, pour in the whipping cream and honey, then beat the cream mixture with an electric mixer or whisk until it becomes thick and is able to form peaks.
When the pie is done, remove from the oven and cool before serving with a dollop of homemade organic whipped cream. Serves 10.
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