Traditional pumpkin pie is loaded with excess refined sugar, saturated fat, and refined carbs. This version is healthier and lightened up by swapping sweetened condensed milk or evaporated milk with milked almonds or coconut milk instead. This also uses less sugar and no dairy. And I promise it is sooo delicious! I served it at a recent lunch-and-learn, and everyone LOVED it!!!

Ingredients

• 1 can pure pumpkin
• 1 cup milked almonds (not the same as traditional almond milk; I like Elmhurst brand) OR canned coconut milk
• 2 eggs
• 1/2 cup coconut sugar or organic sugar
• 2 packets stevia
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• a pinch of salt
• 1 pre-made whole-grain pie crust (such as granola pie crust or Mi-Del brand frozen gluten-free brown rice crust) ; you can also make your own by subbing white flour with whole wheat flour or ground oats

Directions

1. Mix all ingredients except crust in bowl until well combined.
2. Pour mixture into crust.
3. Bake at 400F for 45 minutes.
4. Allow to cool and store covered in fridge for up to a week. Can also be frozen to preserve for later.