BEST Pumpkin Pie ~ Naturally Sweetened & Dairy Free!
This is seriously the best pumpkin pie I’ve ever had. And everyone I know who has ever had it agrees — even before they find out it’s naturally-sweetened and dairy-free! I can’t take credit as the recipe was originally formulated by my friend Bud, which accounts for it’s name. You can substitute Thai Kitchen coconut milk for the oat milk if you like. Enjoy!…
Big Bud’s Pumpkin Pie
1 – 9” whole grain piecrust
1¾-cup fresh pumpkin (or 1 –15 oz canned pumpkin)
2 eggs, beaten
1/2-cup honey or maple syrup
1 tsp. ground cinnamon
1 tsp. ground ginger
¼ tsp ground nutmeg
1-cup vanilla oat milk
Mix all ingredients and pour into piecrust. Bake at 350° for 45-55 minutes or until knife inserted comes out clean. Allow to cool. Serve with spoonful of whipped cream or whipped cream substitute sweetened with honey or maple syrup, if desired.
Give it a try — I know you’ll love it too!
– Kelly
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From: If It’s Not Food, Don’t Eat It! — The No-Nonsense Guide to an Eating-for-Health Lifestyle
I love this recipe. I have made something similar. I am off wheat right now so would use gluten free pie crust which I can buy here in Portland in the frozen foods of the supermarket! I have discovered that every recipe can be adjusted to be healthier, with much less sugar or substitute with honey- still not good for blood sugar issues but better in other ways.
Wow! This is great to know! I should have read this post a long time ago (and am excited to use this recipe in the future) because I can’t eat dairy and could not enjoy a slice of our pumpkin pie this year. Thanks for sharing this!