This modification of Pumpkin Pie is a healthy, wholesome food. No more feeling guilty about eating pumpkin pie for breakfast! This version is a dairy free and sugar free way to get in some good fats, good fiber (squash) and some protein (eggs).
- 1 15 oz can of canned pumpkin
- 12 ounces (ish) of pure canned coconut (the full fat thick version) This won’t use up the whole can, just toss the remainder in a smoothie or make some delicious veggie sauce with it
- 2 eggs
- 3/4 tsp stevia
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp ground cloves
Preheat oven to 425 degrees.
Whisk eggs, then mix in salt, spices, and stevia. Then mix in coconut and pumpkin.
Bake 15 minutes at 425, then reduce oven temp to 350 for about 45 more minutes. Till fork comes out clean.
This can be paired with a crust, but admittedly I’ve become too lazy for that unless it’s Thanksgiving. Once you’re used to no crust, you keep the effort for *more* pies instead!