Ayurvedic Sweet Pumpkin Pie

I like to try to find healthier and easier to digest versions of traditional recipes. This Ayurvedic sweet pumpkin pie is especially delicious! You can really taste all the delicious spices of the pumpkin pie mix.

To make this sweet, healthy dessert, you’ll need:

1 Seminole or other pumpkin or a 14oz can of pumpkin

3/4 cup coconut milk

¼ cup maple syrup

¼ cup cornstarch

1 tsp vanilla extract

2 tsp pumpkin pie spice: cinnamon, ginger, and cloves in equal portion + a pinch of nutmeg

½ tsp of salt

1 9” Wholly Wholesome frozen pie crust or you can make your own with or without gluten!

It’s really easy to make and takes little time!

Preheat oven 350º F.

If using whole pumpkin, cut into wedges and spread on cookie sheet, bake for 30 minutes more or less

Take out of the oven and let pumpkin cool down.

Once cool, scoop flesh from skin and place in a blender along with coconut milk, cornstarch, maple syrup, vanilla, spices, and salt.

Blend well.

Pour pumpkin mixture into the uncooked pie crust. With a spatula spread evenly

Bake for 40 minutes more or less

Remove from oven, let cool and chill the fridge overnight.

I love to have this with black eye peas and collard greens

Check out my black eye peas recipe.

It’s so easy to make soul food that is really nourishing to the soul and the body, the temple of the soul. It’s a no-brainer with this Ayurvedic Sweet Pumpkin Pie.