Pumpkin Pie

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.

(revised from back of a can of pumpkin pie filling)

1 pkg. Frozen ready-to-bake pie crusts (2 crusts)

2 cups pureed pumpkin (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)

Directions:

1 Preheat oven to 425 F

2 Place thawed pie crusts on cookie sheet.

3 Combine remaining ingredients except whipped topping and mix well. Pour half of mixture into

each pie crust.

4 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

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