Who doesn’t love pumpkin pie?? Actually, my husband does not, but I do! As always, I believe all foods (even sweets) can fit into a healthy regime- of course in moderation for some things. I reconstructed a pumpkin pie recipe to offer less sugars, less calories, more whole grains, and SAME AMOUNT OF YUM! Give it a try!
1, 9-in Whole wheat pie crust (I use the Wholly Wholesome brand)
1, 15 oz can Pure pumpkin (can use 2 cups fresh pumpkin puree)
1/2 cup Unsweetened almond milk (any milk will work)
3 medium Eggs, beaten
1/4 cup Pure maple syrup
2 tsp Liquid stevia
1/2 tsp Salt
2 tsp Vanilla extract
2 tsp Cinnamon
1 tsp Nutmeg
1 tsp Ground ginger
1 tsp Allspice
Prepare your pie crust as directed on the package, and preheat oven to 350 degrees F
Prepare the filling. Mix all ingredients after the crust in a large bowl. Mix until smooth. Pour into prepared crust.
Bake for 50-60 minutes (or until pie filling is set). If the top begins to burn but the center is not yet set, cover loosely with aluminum foil to prevent further browning.
Remove from oven and let cool.
Serve warm or cold! Enjoy.
Servings: 8 slices
Serving size: 1 slice (1/8th pie)