When my son was nine, I asked him what new food he would love to try on Thanksgiving. And he didn’t hesitate before declaring, “pumpkin pie!”.
Even though I had safely made him apple pie for years, it was definitely time to take it up a notch. And am I sure glad I did because this is one of our holiday favorites, now.
And I think it’s easier to make than apple pie. BAM!
Because we can do egg, I use this pumpkin pie recipe from Go Dairy Free. It uses canned coconut milk. One of my favorite ingredients!
If you have egg allergy, check out this recipe from Chocolate Covered Katie or Google “vegan pumpkin pie”.
I actually make a healthier version of the Go Dairy Free recipe, and here are the adjustments.
Healthier Dairy-Free Pumpkin Pie
Adjustments to the Go Dairy Free recipe.
For sugar in the pie, I did 1/4 cup of Stevia for the white sugar and 1/2 cup of brown sugar
For the spices, I did 1 tsp. cinnamon and 1 tsp. pumpkin pie spice
For sugar in the crust, I used Stevia
For the pie crust, I did half wheat flour and half oat flour (ground oats in blender)
The healthier version still turns out A-MAZING. I can’t taste the stevia at all, and the crust is terrific despite it being free of white flour. The kids gobble it up.
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