While pumpkin pie has never been my favorite, this year I felt inspired to make a healthy version of the holiday classic. As someone who typically is not a fan of pumpkin pie I have to say this one turned out excellent! In fact while preparing the photos for this post my two year old downed two pieces of “cookie” aka pumpkin pie.
In the spirit of full disclosure, I have only included the pie filling for this recipe. I did test out a healthy crust to go with this filling, and while it turned out delicious prior to baking, it ended up completely crispy by the time I took the pie out of the oven. Once I get the crust conundrum figured out I will update with an equally awesome option for a healthy crust!
- 1 can coconut milk
- 1 can pumpkin puree
- ½ cup maple syrup
- ¼ cup brown rice syrup
- 2 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 tablespoon agar powder
- Preheat oven to 350 degrees.
- Combine all ingredients in a blender until smooth.
- Pour into prepared pie crust.
- Bake for about one hour
- Let pie completely cool before cutting.