Ingredients
- 2 cups pumpkin or butternut squash (squash will make the pie sweeter)
- 3 eggs
- 7 drops YL cinnamon essential oil
- 2 drops YL clove essential oil
- 1 tsp. powder stevia
- 1/2 tsp. salt
- 1/2 cup date sugar
- 2 cans unsweetened organic coconut cream
- 1 gluten free pie crust
Directions
Pre-heat oven to 425 degrees.
In a blender add all the above ingredients except for the pie crust.
Blend it until all mixed together and smooth.
Pour it into the pie shell.
Bake it in the middle of the oven on 425 degrees for 20 minutes.
Turn down the oven to 350 degrees and finish baking the pie for
about another 40-45 minutes or until firm.
Garnish with coconut whipped cream.
