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Pumpkin Pie with Cranberries (Gluten Free, Sugar Free)
Total Time
45 mins
 
Course: Dessert
Servings: 8 pieces
Ingredients
  • 1 cup of fresh pumpkin purée pumpkin grated in Vitamix to a purée consistency
  • ½ cup of melted coconut virgin oil
  • ¼ cup of coconut flour
  • 4 eggs
  • ½ cup of drained canned black beans
  • 2 tbsp of arrowroot flour
  • ½ tsp of baking soda
  • ½ tsp of salt
  • 1 tsp of pumpkin spice
  • 1 tbsp of liquid vanilla extract
  • ¼-½ of raw organic honey or coconut sugar optional
  • ¼ cup of dried sweetened cranberries
Instructions

  1. Put all the ingredients (except cranberries and black beans) into a bowl and mix well with a mixer until smooth. 

    Add cranberries and black beans, and mix together. Place parchment paper into a baking pan (size 8X8) and transport the mixture that we created into a pan. 

    Bake for 30-35 min at 375 F. When it is ready, you can sprinkle the top of the pie with shredded dark chocolate or chocolate frosting with coconut oil.