HEALTHIER PUMPKIN PIE (the recipe you’ve all been asking me for)
SAVE THIS POST FOR THANKSGIVING OR GET A PRACTICE ROUND IN NOW!
One 15oz. can pumpkin (not canned pumpkin pie)
3/4 cup stevia
1 capful vanilla extract
1/2tsp or Dash of salt
1.5 tsp or sprinkling of Cinnamon or pumpkin pie spice seasoning
1/2 cup coffee mate sugar free hazelnut or pumpkin pie spice creamer
2 mini serving French vanilla coffee creamer (or just 2 tblsp)
For pie crust you can do a coconut and almond flour one from Pinterest / google or you can just buy one. I used a regular one because I was making it for the fam and who doesn’t love graham cracker crust lol.
Throw it all in a bowl and whisk. Idk the proper timing or cooking science. Just do that then Pour into a pie crust and 9-inch glass or foil looking pan (sorry idk the terms)
Heat oven to 425°F.
Bake at this temp for 15 minutes.
Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean.
Cool completely, about 2 hours. I tried it warm and it’s better cold.
Store in fridge
Let me know if you try it and tag me in your pics or stories so I can virtually taste yours!