Fall practically screams pumpkin and what fancy fall meal isn’t complete without pumpkin pie? When I can’t find a healthier ready-made crust (one that doesn’t include high fructose corn syrup), I like to make my own. It’s not hard and so good! You can check out my recipe here.
Healthier Pumpkin Pie
1 pie crust (that does not have high fructose corn syrup) or make your own
1 can 15 oz pumpkin (preferably one that is organic and without BPA in the can)
1 can sweetened condensed milk (preferably organic)
1 egg replacer (such as Ener-G egg replacer) or 1 egg
1/4 tsp ginger
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
Preheat oven to 425. Beat egg replacer or egg. Mix ingredients together and pour over crust. Bake 15 minutes. Then reduce heat to 350 and bake 30 to 35 minutes. Cool and garnish as desired. Refrigerate leftovers. Enjoy!
How do you make your favorite pumpkin dessert? I would love to hear it in this comments below or on my Facebook page!
Shared at: Share Your Cup Thursdays