HEALTHY

PUMPKIN PIE

Prep Time: 10 Min

Canned pumpkin puree Coconut milk Eggs Light brown sugar Granulated sugar Pumpkin pie spice Baking powder Lemon zest All-purpose flour

Cook Time: 1 hr

Ingredients

White Scribbled Underline

1

...or, if you are using a pre-made pie crust, roll out the crust and crimp it in the pie pan.

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Make the pie crust

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2

In a small mixing bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt until combined.

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Mix ingredients

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3

Make the dairy-free pumpkin pie filling: in a large mixing bowl, whisk together the eggs, vanilla, granulated sugar, brown sugar, lemon zest, coconut milk, and pumpkin pie filling until smooth.

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Make pie filling

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4

Whisk the flour mixture into the pumpkin mixture until combined.

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Whisk!

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5

Pour the pumpkin pie filling into the prepared pie shell.

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Fill the shell

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6

Bake the oven at 425 degrees for 15 minutes. Reduce the heat to 350 and bake the pie until the center of the pie doesn't jiggle when moved.

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Time to bake!

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Remove the pie from the oven and cool the pie completely before serving! Sprinkle with powdered sugar and serve with coconut whipped cream or ice cream!

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Enjoy!

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