My oh my, pumpkin pie … how I love thee,
But how you seem to hate my belly.
For each sinfully delicious bite I take,
Your sweet and milky richness makes my tummy ache.
Is there a way to make you more nutritious,
All the while keeping you equally delicious?
The good news is yes there is,
And showing you how is my biz. (Mic drop)
Bon Appétit! – Veronica
My pumpkin pie recipe is better for your health because it contains low-glycemic coconut sugar and dairy-free coconut whipped cream. It is gluten-free.
Ingredients
- ¾ cup coconut sugar
- 1 tbsp. Chef V’s Pumpkin Pie Spice
- ½ tsp. organic sea salt
- 2 tbsp. Chef V’s Chia Seed Egg Substitute
- 1 ½ cups Chef V’s Organic Pumpkin Puree
- 1-cup organic unsweetened almond milk
- Use my Gluten Free Crust
Directions
Mix sugar, pie spice, salt, egg substitute and pumpkin puree in a large mixing bowl. Slowly add almond milk.
Press pie crust into a 9-inch baking pie dish. Pour the pumpkin mix into the pie crust.
Bake 450-degree oven for 15 minutes. Reduce the heat to 350 degrees and bake for an additional 40 minutes.
Cool on wire rack for 20 minutes. Serve immediately with my Coconut Whip Cream Recipe or refrigerate.