AIP Pumpkin Pie Bowls- Easy & Delicious! (Vegan)

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk is lower in calories and can be more affordable.

maple syrup

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener and can be used as a healthier option.

tapioca starch

🥗Healthier: arrowroot powder

💰Cheaper: cornstarch

Cornstarch is often less expensive and works similarly.

coconut flour

🥗Healthier: almond flour

💰Cheaper: oat flour

Oat flour can be made at home and is usually cheaper.

Peel and chop 16 ounces of sweet potato.

Place the sweet potato in the Instant Pot and cook for 20 minutes.

Once cooked, let the sweet potato cool slightly before proceeding with the recipe.

In a bowl, mix together 2 teaspoons of cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground mace, a pinch of Himalayan pink salt, and 1/4 teaspoon of ground clove to create the spice blend.

In a mixing bowl, combine 4 ounces of pumpkin puree, 1/2 cup of coconut milk, and 1/4 cup of melted coconut butter.

Add the spice blend to the pumpkin mixture and stir until well combined.

Process the sweet potato in batches in a blender or food processor until smooth, adding the pumpkin mixture to each batch until fully blended.

Transfer the blended mixture into greased one-cup glass Pyrex dishes, filling them evenly.

Bake in a 400-degree toaster oven, loosely covered with foil, for about 1 hour.

Remove from the oven and let cool for a few hours in the fridge to set.

Once cooled, the mixture should hold its shape and have a thick, pie-like texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens