This Thanksgiving, as we run to catch flights and pile into cars bound for our little corners of the country, the only thing getting us through TSA security checks and mile after mile of endless highway is all the home-cooked food that awaits us.
Prepared by the hands of loved ones, we wait all year to chow down on all that good food, while we catch up with family and give thanks.
With so many plates being passed around the table this Thanksgiving, you’ll want to be sure that Jodi’s favorite pumpkin pie is one of them! Free of dairy and guilt, this dessert won’t weigh you down. That’s what the stuffing and green bean casserole is for. (Just in case you still need another side dish for your meal, check out Jodi’s roasted roots!)
She has been doing some dry runs in her Tennessee kitchen this week, and thought you might want to do a few practice pies before the big day. Ready to get baking’?
Roll up your sleeves, preheat the oven to 375 degrees, and gather the following ingredients:
Jodi’s Favorite Pumpkin Pie
- 1/2 cup coconut palm sugar
- 1tsp cinnamon
- 1/2 tsp sea salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 large eggs
- 1 can pure pumpkin
- 1 can coconut milk
- 1 9 inch pie shell
Preheat 375 degrees
- Combine all filling ingredients in a bowl and puree with hand mixer.
- Pour filling into pie crust and bake for 40-50 minutes.
- Stick a toothpick in the middle. If it comes out clean, the pie is perfect.
- Cool on wire rack for 2 hours. Top with whipped cream and serve immediately.
Recipe courtesy of Food Babe
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