Healthy Pie
Nov 14, 2021
If you are anything like me, getting to have yummy (and healthy) pie at Thanksgiving is key to a nourishing holiday.
I have shared this recipe in this community for the past couple of years and I have decided to make it an annual tradition. I look forward to making it again this week.
Maybe you will be making this same recipe for your loved ones too?
WINTER BUTTERNUT (OR SWEET POTATO) PIE
Preheat oven to 375 degrees F
Add the following ingredients to your blender or food processor:
3-4 cups roasted butternut squash (or other winter squash/sweet potato of choice)
3/4 can of coconut milk or creme (NOT light, you want it nice and creamy)
3 eggs
1/4 cup maple syrup
1/2 tsp salt
2 tsp freshly grated ginger
1-2 tsp Pumpkin pie spice (or 1-1.5 tsp Cinnamon, 1/4-1/2 nutmeg, & a generous pinch of cloves)
Directions:
Puree all ingredients together in blender or food processor until creamy.
Pour into pie crust or straight into buttered pie pan.
Bake at 375 degrees F until filling does not jiggle when pie is shaken. I know, so technical and precise…. I think it is about 45-60 minutes depending on your oven.
(Recipe inspired by Ronna Strilaeff)
Enjoy the healthy, tasty goodness!
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