Sweet Potato Pumpkin Pie
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Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Pie Crust Ingredients:
  • 1 can white kidney beans
  • ½ teaspoon sea salt
  • 1 tablespoon water
  • Filling Ingredients:
  • 1 sweet potato, boiled and skinned
  • 1 can pure pumpkin
  • 2 tablespoons ghee, softened
  • ¾ cup coconut sugar
  • ½ cup coconut milk
  • 2 eggs
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 425F.
  2. Add beans, sea salt and water in a food processor or high-powered blender and blend until smooth.
  3. Spread the mixture into a 9-inch pie tray to create a thin crust. Be sure mixture is spread evenly and goes up the sides of the tray.
  4. Poke holes throughout to stop crust from rising and place in oven for 10-20 minutes. Crust is done when golden brown and mostly crispy.
  5. While crust is cooking, add the rest of the ingredients in a bowl or food processor and mix until smooth. Taste the filling. Filling should be very sweet and taste very pumpkiny (the sweetness will lessen during cooking).
  6. Pour filling into baked piecrust and place into preheated oven at 350F for 50-60 minutes. Pie’s done when toothpick comes out clean.
  7. Remove and let cool for 2-4 hours or 1-2 in the fridge.
  8. Sprinkle with extra pumpkin pie spice or cinnamon before serving.
Nutrition Information
Calories: 246 Fat: 8.5g Carbohydrates: 39.5g Protein: 5.5g
Recipe by Flavilicious Fitness at https://flaviliciousfitness.com/2014/10/30/easy-pumpkin-pie-recipes/