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!
