HEALTHIER PUMPKIN PIE (the recipe you’ve all been asking me for)
⠀⠀⠀⠀⠀⠀⠀⠀⠀ SAVE THIS POST FOR THANKSGIVING OR GET A PRACTICE ROUND IN NOW! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Ingredients: One 15oz. can pumpkin (not canned pumpkin pie) 3/4 cup stevia 1 capful vanilla extract 2 eggs 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. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Method: 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) ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Baking instructions: 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!
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Celeste Rains-Turk
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