Pumpkin Pie

RECIPE SUMMARY:

• Prep Time: 1 hr 15 min (Including Cooling Time)

• Cook Time: 60 min

• Servings: 6-8 Slices

HEALTH BENEFITS:

• Nutrient-Dense: Contains vitamins, minerals, antioxidants, and fiber from pumpkin, spices, eggs, and natural sweeteners.

• Lower Sugar Impact: Maple syrup and coconut sugar provide sweetness with a lower glycemic index compared to refined sugars.

• Digestive Support: Maple syrup aids in digestive health through its prebiotic properties, while spices like cinnamon and ginger support gastrointestinal function.

• Antioxidant-Rich: Pumpkin, spices, and vanilla extract contribute antioxidants that help protect cells from oxidative stress.
  
  Considerations:

  • Gum-Free: This recipe is free from gums (such as xanthan gum or guar gum), which are often added to processed foods but can cause digestive discomfort for some individuals.

  • Allergies and Preferences: Adapt the recipe to accommodate dietary preferences or allergies, such as using dairy-free milk alternatives or omitting whipped cream.

  • Portion Control: Enjoy in moderation, as even healthier desserts can be calorie-dense.

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INGREDIENTS:

For your convenience, all recipe ingredients are linked to where you can purchase them. Simply click on any ingredient to get started.

• Pre-Made Pie Shell

• Pumpkin Puree (1 Can, 15oz)

• Eggs (3)

• Maple Syrup (1/4 Cup)

• Coconut Sugar (1/4 Cup)

• Milk (1/4 Cup, or Milk of Choice)

• Vanilla Extract(1 Teaspoon)

• Pumpkin Pie Spice (1 1/2 Teaspoons)

• Cinnamon (1 1/2 Teaspoons)

• Nutmeg (1/2 Teaspoon)

• Ground Ginger (1/2 Teaspoon)

• Allspice (1/2 Teaspoon)

• Salt (1/4 Teaspoon)

• Whipped Cream (Option)

STEPS:

• Preheat Oven:

  • Preheat the oven to 350°F (175°C).

• Prepare the Filling:

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

• Fill the Pie Shell:

  • Pour the pumpkin mixture into the pie shell, spreading it evenly.

• Bake the Pie:

  • Bake for 50-60 minutes until the filling is no longer jiggly. Check the pie every 20 minutes to ensure the crust isn't burning. If the crust starts to get too golden brown, cover the pie edges with foil.

• Cool and Serve:

  • Allow the pie to cool for at least 1 hour before serving. Once completely cool, store the pie in the fridge. Top with whipped cream or ice cream if desired.

  • Enjoy your gut-healthy pumpkin pie!

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