King of Holiday Pies!

The ONLY thing that could top a Pumpkin Pie is a Sweet Potato Pie! And with these essential oils, the flavor in this pie recipe tops them all, plus the gluten-free crust makes it even better – try it and see!

If you’d like to start with a whole pie pumpkin, here’s how.
Place pumpkin in a baking dish and bake 1 hour at 350 degrees.
Remove from oven, cool, cut in half and remove seeds.
Spoon out pumpkin meat and set aside.

Preheat oven to 425 degrees.
Prepare 9-inch unbaked pie shell, place in mixing bowl:
1 1/3 cup combined brown rice/whole oat flour
1/2 tsp. xanthan gum powder (binder)
1/4 tsp. salt

With wire whips (or pastry cutter)
Cut in 3 Tbs. butter or non-hydrogenated spread and mix until completely crumbly

Add 1/4 cup water and mix together.
The dough should be very soft, even sticky.
Roll out between two pieces of plastic wrap until nice and round.
Place in pie plate and flute edges.

Place the following in blender bowl:
2 cups cooked pumpkin OR
1 large or 2 medium sweet potatoes/yams (to measure about 2 cups)
1/3 cup honey
1 cup coconut milk
2 eggs
1 tsp vanilla
1/4 tsp salt
1/4 tsp ground nutmeg
6 drops cinnamon essential oil
3 drops of ginger essential oil
1 drop clove essential oil
Blend until very smooth.

Pour into pie shell and bake 15 minutes, then lower temperature to 350 and bake another 40-45 minutes.
Remove from oven and allow to cool before serving.

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