Ingredients

  • 3 3/4 C Pumpkin
  • 2 1/2 C Thick Nut Milk (Pecan is great, recipe here)
  • 1/4 C Arrowroot powder
  • 1/4 C + 1 Tbs Honey
  • 2 Tbs Licorice Root Powder (This is Important!)
  • 1 Tbs Vanilla
  • 1 Tbs Cinnamon
  • 1 1/2 tsp Ginger Powder
  • 3/4 tsp Ground Cloves
  • 1/2 tsp Salt

Makes two pies. Mix all ingredients together and place in your favorite crust. Bake at 425* for 15 minutes, then reduce to 250* for 1 hour, 15 minutes. Will be firm when cooled.

A delicious dairy-free and low sugar pumpkin pie filling, enjoy! 

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