Pumpkin Pie

Grandmas pumpkin pie but make it dairy free and gluten free and low sugar and STILL JUST AS GOOD!

Pumpkin pie is my favorite dessert at thanksgiving and this year I gave it a try at creating a healthier version with a little less sugar and using coconut milk! If you’re looking for a healthier alternative it’s already been Mimi approved!

INGREDIENTS

• 4 eggs beaten

• 2 cans of pumpkin puree

• 1 can lite coconut milk

• 1 1/2 cups monkfruit

• 1/4 cup maple syrup

• 1 1/2 tbsp pumpkin pie spice

• 1/2 tbsp cinnamon

• 1 tsp salt

• Pie Dough Crust (I used gluten free but If you can have gluten use regular)

  INSTRUCTIONS

• Combine all ingredients in a bowl and then pour into two pie pans with pie crust.

• Bake at 425 for 15 minutes.

• Then reduce heat to 350 and bake for another 50 minutes.

• Pie should be done when you can pull a knife out clean from the center.