Sweet Potato Pumpkin Pie
Author:
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
- Preheat oven to 425F.
- Add beans, sea salt and water in a food processor or high-powered blender and blend until smooth.
- 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.
- 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.
- 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).
- Pour filling into baked piecrust and place into preheated oven at 350F for 50-60 minutes. Pie’s done when toothpick comes out clean.
- Remove and let cool for 2-4 hours or 1-2 in the fridge.
- Sprinkle with extra pumpkin pie spice or cinnamon before serving.
Calories: 246 Fat: 8.5g Carbohydrates: 39.5g Protein: 5.5g
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