I can’t believe Thanksgiving is around the corner! Growing up in Ghana we didn’t celebrate Thanksgiving nor did we have pumpkins laying around, and so it wasn’t until visiting the United States that I had my first taste of pumpkin pie.
It was absolutely delicious and so I did a little research on the recipe. Apparently, during the seventeenth century, pumpkin pie recipes could be found in English cookbooks. By the early nineteenth century, the recipes appeared in American cookbooks and became a common addition to the Thanksgiving dinner.
So it’s no surprise then that I decided to make a traditional pumpkin pie dessert using essential oils. I was initially skeptical about using the essential oils in the recipe but it actually turned out great. Next time I would leave the pie crust a little thicker.
We were so looking forward to eating this pie! It was incredible.
Prep Time Cook Time Total Time
10 mins 35-40 mins 50 mins
Makes: 8-10 mini-pies
- 2 cups fresh pureed pumpkin
- 1 large egg
- 1/4 cup egg whites (or 2 small egg whites)
- 1/4 cup milk
- 1 tsp melted coconut oil
- 1/2 cup brown sugar (if you want it more sweetened, make it 3/4 cup or you can substitute with honey)
- 1 tsp all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg
- 2 drops doTERRA ginger essential oil
- 2 drops doTERRA cassia or cinnamon essential oil
- optional: 1/4 tsp clove
- 1/8 tsp ground allspice
- Preheat oven to 375 F
- Prepare and roll pastry for pie crust. Cut out circles to fit inside the lightly greased pie tin. Take note not to roll dough out too thin or else the pie will fall apart after it is cooked
- In a blender or large bowl, blend all ingredients together until smooth
- Pour pumpkin mixture into pie crusts
- Bake for 35-40 minutes or until crust lightly browns and when a toothpick is inserted into the pies, it comes out clean
- Let sit for 10 minutes to cool
- Gently remove from the pie pan. Cover and refrigerate within 2 hours