This is a Pumpkin Pie to Die For (without any of the ingredients that will kill you!). Pumpkin pie can be both delicious and healthy. Here’s a great pumpkin pie recipe (with a YouAnew twist) I know you you will love. Best of all, it’s gluten free, dairy free and refined sugar free. All natural whole food ingredients that will leave you feeling satisfied but not stuffed. 
What You’ll Need:
15 Ounce Organic Farmer’s Market Pumpkin
1 1/2 Cup Organic Unsweetened Full Fat Coconut Milk
2 tsp Gluten Free Vanilla Extract
2 tbsp Spectrum Organic Expeller Pressed Canola Oil
1/2 Cup Bob’s One-to-One Gluten Free Flour
(if not GF, you can use whole wheat flour)
3/4 Cup Coconut Sugar
1/4 tsp Salt
1 1/2 tsp Freshly Ground Cinnamon
1 tsps Ground Ginger
1/2 tsp Nutmeg
What You’ll Do:
Preheat Oven to 375 degrees. Combine all ingredients by briskly stirring. Pour into your favorite pie dish (lightly “greased” by spraying with Misto). Heat in oven for at least an hour (watch it carefully and be sure not to burn edges). A knife placed into the center should come out relatively clean. That said, this pie will really set while in the fridge. Remove pie from oven and place on a wire rack for about 1/2 hour, then chill in fridge until ready to eat! ENJOY.
Nutrition Info: Makes 8 Servings. 214 Calories, 3 grams of protein, 22 grams of carbs, 13 grams of fat. Filled with those fabulous medium-chain fatty acids, potassium, and vitamin A.
Want an added kick? Try whipping up some of that full fat coconut milk for fresh coconut milk whipped cream!
