I have been waiting all year for some pumpkin pie! It's just so festive and reminds me of all things cozy and happy. So naturally, I volunteered to try to make my first pumpkin pie for my family's Thanksgiving dinner.
I looked up a ton of recipes to see if I could make a healthier version. You know me, I love sweets. If I can make my sweets in healthier versions, it's a win win! The problem with most of the healthy recipes I find is the list of exotic ingredients. I want a simple, short ingredient list I can buy at my local grocery or have Shipt deliver. So I've made my own version!
2 - deep dish pie crusts (I used Publix brand)
2 - 15 oz cans of Pure Pumpkin (I used Libby's)
2 - 12 oz cans of fat free evaporated milk (I used Nestle Carnation; also only used 1.5 cans)
4 - Eggs (I used Jumbo)
2 - tsp pumpkin pie spice
2 - tsp cinnamon
2 - tsp vanilla extract
1/4 C - Truvia Cane Sugar Baking Blend Pinch of salt
Optional: Sugar Free Whipped Cream (I used Land O' Lakes) + sprinkle of cinnamon on top
Allow the pie crusts to sit until they are room temperature.
Preheat oven to 420.
In a large bowl, mix eggs until scrambled up.
Add pumpkin and evaporated milk (you don't have to use all of it if you like a thicker pie; I only used about half of the second can) Mix well (I used my hand mixer on low).
Add pumpkin pie spice, cinnamon, vanilla, Truvia, and salt.
Pour into pie shells (I could not fit all of it into the shells! There was maybe 1/2 C left out).
Bake for 15 minutes at 420. Reduce temp. to 350 and bake for an additional 35-45 min (See if a butter knife comes out clean).
Once done, allow to cool for about an hour.
Cut you a cozy little slice and add some whipped cream!
Nutrition: If you cut each pie into 8 slices (excluding optional whipped cream):
1 slice = 164 calories, 22g carbs, 7g fat, 5g protein, 156mg sodium, 8g sugar
Don't forget to pin this pattern for later!
I hope you have enjoyed creating with me!