It’s better than pumpkin pie
Free of gluten and dairy and no one will ever know if you don’t tell them!
This recipe makes one 9” pie.
I always double this recipe because my family eats the whole thing within an hour.
1-bag gluten free ginger snaps
1-tablespoon chia seeds
3-eggs, organic is best
1-tablespoon of organic coconut oil
4-sweet potatoes baked, peeled and smashed or 1-cans of pumpkin or sweet potatoes
1-inch grated ginger (or powdered ginger)
1-toothpick swirl of Thieves or cinnamon bark vitality oil (dip a toothpick into the bottle and then swirl it into the mixture after you have added it to the blender). Here are some suggested ways to add vitality oils to your food
⅓ cup of honey or maple syrup
⅓ cup coconut milk
Preheat oven to 350 degrees.
Place the 1-tablespoon of coconut oil, chia seeds and the bag of ginger snaps In a food processor or high powered blender (like a Vita-Mix) and blend until smooth. Remove the mixture from blender and place into the pie pan and spread and press down in the pan to make a crust.
When oven is heated to 350 degrees, place pan inside for five minutes to crisp up the crust. Remove from oven and set on stove. In the same blender or food processor (no need to clean it out), add all of the remaining ingredients and blend. Pour mixture into the pan. Place the pan with ingredients on top of a cookie sheet and put a piece of parchment. Put in the oven and cook for one hour. After one hour, take the parchment off and put a toothpick into the pie, if it comes out clean it is done. If not, take the parchment off and cook for another 15-minutes and re-check doneness.
When the toothpick comes out clean, let cool on stove. You can serve this at room temperature, refrigerate it or freeze it.