On a Lighter Note, Pumpkin Pie

This pumpkin pie was one that I made for Thanksgiving. I used Wholly Wholesome’s organic frozen pie crust (which I found at Publix and it was deliciously wonderful!) and adjusted the recipe on the can of pureed pumpkin to fit my “eating clean” lifestyle.

Pumpkin Pie

  • 1 15 oz can pureed pumpkin

  • 1/2 cup organic sugar

  • 1 tablespoon pure maple syrup

  • 2 cage-free eggs or 4 egg whites

  • 1 teaspoon cinnamon

  • 1/2 teaspoon ginger

  • 1/4 teaspoon cloves

  • 1 1/2 cups unsweetened almond milk

  • dash of salt

Mix sugar, syrup,  cinnamon, salt, ginger and cloves in small bowl. Beat eggs or egg whites  in large bowl. Stir in pumpkin and then add sugar mixture. Slowly add in almond milk.

Pour into frozen pie shell.

Preheat oven to 425° F. Bake for 15 min. Reduce temperature to 350° F and bake for 40 to 50 minutes or until knife inserted near center comes out clean. Loosely tent with foil if crust begins to brown past your liking.  Cool on wire rack for 2 hours.

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