Pumpkin Pie

Veronica's Healthy Living
Yes! You can make pumpkin pie! And you can make it healthy! Easy Peasy!
I simply substituted a few ingredients for healthy ones, using the recipe on the the back of the can of pumpkin pie filling. I usually use a gluten-free pie crust (store-bought), but if you are not watching gluten, then a regular crust works great! And don’t forget the whipped cream!  See below.
Prep Time 10 mins
Cook Time 30 mins

Ingredients
  

  • 1 pkg Frozen ready-to-bake pie crusts (2 crusts)
  • 2 cups pumpkin pureed (or 1 15 oz. can pumpkin)
  • 2 large eggs lightly beaten
  • ½ cup maple syrup
  • ¼ cup honey
  • ½ tsp sea salt
  • 1 tsp ground cinnamon*
  • ½ tsp ground ginger*
  • ¼ tsp nutmeg*
  • *can use 1 ¾ pumpkin pie spice in place of cinnamon, ginger, nutmeg
  • 1 (12 oz.) can coconut milk
  • whipped topping (optional)

Instructions
 

  • Preheat oven to 425 F.
  • Place thawed pie crusts on cookie sheet.
  • Combine remaining ingredients except whipped topping and mix well. Pour half of mixture into each pie crust.
  • Bake at 425 F for 15 minutes. Cover edges of crust with foil to prevent over browning.
  • Reduce temperature to 350 F and continue baking for an additional 15 minutes or until knife inserted near center comes out clean. Cool
  • Serve with whipped topping. Enjoy!

Notes

See my recipe for Dairy free Coconut Whipped Topping!  https://veronicashealthyliving.com/coconut-whipped-cream/