I dont know about you but Pumpkin pie is what I look MOST forward to in the fall. Since so many pumpkin pies are made with dairy OR have so many fillers in them, I took it upon myself to me one that tasted good & felt good too!
Here it is my friend! Dig in!!
For the Cust:
7 Tbsp. butter, melted* / Coconut oil
2 Tbsp. coconut sugar
For the Pie:
1 (15 ounce) can of pumpkin puree
¼ cup pure maple syrup
¼ cup coconut sugar (or organic cane sugar)
¼ cup unsweetened almond milk (any milk will work)
1 teaspoon vanilla extract
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
½ teaspoon allspice
¼ teaspoon salt
Preheat the oven to 350 degree F.
For the Crust:
Blend Simple Mills Honey Cinnamon Sweet Thins in a food processor or blender until fine.
Then add the melted butter or coconut oil and pulse again a few times until the mixture resembles wet sand.
Press the crumbs into a tart or pie dish with the back of a measuring cup. Using the sides of the measuring cup, push the crumbs along the walls of the tart or pie dish.
CHILL in the freezer for 20 minutes to let set while preparing the filling.
To make the filling:
In a large bowl, add the pumpkin puree, eggs, pure maple syrup, coconut sugar, almond milk, vanilla, cinnamon, nutmeg, ground ginger, allspice and salt (you can you pumpkin pie spice mix too)! Mix until well combined and completely smooth. Pour into pie pan.
Bake for 50-60 mins until the filling isn’t jiggling. If the crust begins to burn, you can cover the edged with aluminum foil or a pie shield.
Allow the pie to cool and then store in the fridge.