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)
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/