Pumpkin Pie is a must for the holidays, at least in our family! Here is our healthy homemade version for you to enjoy with natural sweeteners and whole ingredients! I used fresh pumpkin puree from a baked pumpkin for the first time – oh fun! I can’t say I noticed any difference in taste in comparison to the canned version, but it was still quite fun…
1 can pureed pumpkin (approx. 2 cups)
1 cup heavy cream (or replace the cream & milk with 1 (12 oz) can of evaporated milk)
½ cup whole milk
2 large eggs
¾ cup rapadura/sucanat
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
½ tsp ginger
¼ tsp salt
Pour into a prepared pie crust. Bake at 375 degrees for 45-55 minutes. Makes 1 pie.
This post is a part of the Nourishing Sweets & Treats Carnival.