Healthy Pumpkin Pie

A healthy version of pumpkin pie, imitating the same iconic fall taste. In the fall and especially around Thanksgiving, I NEED pumpkin pie. I found a recipe with minimal sugar, dairy, and "bad fats" that still satisfies my yearly craving for a delicious, classic pumpkin pie.

(sugar covered cranberries are just for

show but really fun to make )

Ingredients:

2 large eggs

a dash of honey (optional)*

1 tsp ground cinnamon (optional)*

1 tsp ground ginger

1 tsp ground nutmeg

1 tsp ground allspice

1/2 teaspoon ground cloves

1 tsp vanilla

15 oz can pumpkin puree

1 cup almond milk

pie crust (check out my healthy pie crust recipe)

*Note: The original recipe calls for coconut milk instead of almond milk. Coconut pairs really well with pumpkin flavor but I generally stay away from coconut. I recommend avoiding coconut if you are focusing on healing your body, but coconut is okay when you are feeling good and eating it on occasion. Check out my videos on coconut for more info.

I say the same for honey as I say for coconut. I usually stay away from sugars all together no matter the type of sugar. Although, honey is a better sugar, it is still a sugar. I recommend avoiding if you are healing. I make this recipe without sugar and still love it (call me crazy), but it took me a few years for my pallet to get there.

As cinnamon is a stimulant, I also try go stay away from it to stay in remission. I will add it on occasion.

This pie is also really delicious with coconut whipped cream. I will whip plain coconut milk and serve it on top of the pie slice.

Directions:

1. Pre-heat the oven to 425°F.

2. Grease (I use olive oil) and flour your 9 inch pie pan.

3. Prepare your crust in the bottom of the pie pan.

4. Beat together all ingredients for the pie filling until combined.

5. Pour the filling into the pie pan.

6. Place your pie on the middle rack of the oven and bake for 15 minutes at 425°F and then lower heat to 350°F and continue to bake for 45 to 50 more minutes. Your pie is done when the filling is set and doesn't move too much when you jiggle the pan. If the center is still a bit wet, it will solidify more as it cools. Overcooking can cause the pie to crack in the middle.

If I want to make the pie more like a pie bar, I will place pie crust at the bottom of a 9x9 square pan and make/bake as directed above.