The holidays are among us!!! And nothing says the holidays like Pumpkin Pie, am I right?!!?
This recipe couldn't be easier as it utilizes several easy-to-find ready-made ingredients and several other ingredients you may already have on hand!
We'll be making this soon at our house with the ONE single solitary pumpkin we were able to grow in our garden this fall. 🤣 Such a special way to put that garden produce to use and celebrate the season!!
FLARE FREE PUMPKIN PIE RECIPE
(c=cup; t=teaspoon; T=Tablespoon)
Serves 8
INGREDIENTS:
1 1/2 c unsweetened organic canned pumpkin
3/4 c monk fruit sweetener
2 organic pastured eggs, beaten
1 t organic vanilla
4 T organic soy-free vegan cultured butter, softened
1/4 c unsweetened soy-free plant milk
2 t pumpkin pie spices
Tiny pinch of sea salt
1 gluten free pie crust, thawed at room temperature for about 20 minutes before filling
Optional: Dairy Free Whipped topping, thawed (for garnish)
INSTRUCTIONS:
Preheat oven to 450°F.
Place pumpkin in a large mixing bowl. Add next 8 ingredients to the bowl and mix to combine.
Taste and adjust flavor by adding more monk fruit sweetener (up to 1/4 cup) if you want it to be sweeter, or more spices (up to 1 tsp) if you'd like it to be more spiced.
Pour into the gluten free pie crust then spread out into an even layer. Cover the crust edges with foil and bake for 30 minutes at 450°F.
Turn heat down to 350°F and bake for another 30 minutes until an inserted toothpick comes out mostly clean from the center and the internal temp reaches 175°F.
Let cool completely then slice and serve with thawed dairy free whipped topping.
Happy Baking!!
xo,
Laura
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