Guilt-Free Healthy Pumpkin Pie

Prep: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Serves: 9

Ingredients:

1 pie crust*

1 (15 ounce) can pure pumpkin puree

3 eggs

¼ cup pure maple syrup

¼ cup coconut sugar (or organic cane sugar)

¼ cup unsweetened almond milk

1 teaspoon vanilla extract

1 ½ teaspoons cinnamon

½ teaspoon nutmeg

½ teaspoon ground ginger

½ teaspoon allspice

¼ teaspoon salt

Instructions

Make the pie crust as directed on packaging (or omit) and preheat your oven to 350 degrees F.

In a large bowl, add the pumpkin puree, eggs, pure maple syrup, coconut sugar, almond milk, vanilla, cinnamon, nutmeg, ground ginger, allspice and salt. Mix until well combined and completely smooth. Pour the mix into the pie pan.

Bake the pie for 50 to 60 minutes, until the filling is set and no longer jiggly. Check the pie every 20 minutes to ensure the crust isn’t burning. If it starts turning too golden brown, cover the edges with foil or use a pie shield.

Allow the pie to cool for at least an hour before serving. Your pie should be kept in the fridge once completely cooled. Try light toppings like whipped cream or dairy free ice cream for an extra treat! Store pie in fridge for up to three to four days.

*You can make this pie without any crust, and it still comes out delicious!

Nutrition Info

Serving: 1 slice

Calories: 229 cal

Carbohydrates: 28g

Protein: 4.6g

Fat: 11.9g

Saturated Fat: 6.7g

Fiber: 2.8g

Sugar: 13.3g

Recipe adapted from ambitiouskitchen.com