Recipe
Do we all agree that ‘all things pumpkin’ is still desirable even half way through November? I’m not sick of pumpkin things yet and hopefully neither are you because I have an—A++ would make again—pumpkin pie recipe to share with you.
This divine recipe is from Chocolate Covered Katie’s brilliant mind and happens to be the second recipe of hers that is a ‘go make this‘.
Mini confession. I like pumpkin pie, but I don’t know that it’s ever been my favorite pie and now that I think of it—do I have a favorite pie?? Not sure.
But this pie. This pie was delicious! Jeremy’s thoughts after his first bite, “Mmmm, YUP, this pumpkin pie!”
I was completely drawn in by the ingredients and how simple it was to make. Two of the main ingredients are a can of pumpkin and a can of coconut milk.
Even the crust was easy to make.
And tip, I used my sauerkraut stones to weight the crust while it was baking. It worked out great!
A few notes:
- It’s perfect to make ahead of time for any parties you’re going to because it has a ‘set’ time of several hours.
- The flavor is bangin’ on first bite and gets even better if you’re lucky enough to have leftovers for days 😉
- I had a slice for lunch along with 2 apples. That’s right, a slice of pie for lunch.
- Her recipe has gluten-free options
I hope you enjoy this too, thanks for reading! xo