Just in time for Thanksgiving, I tracked down the recipe for my go-to feast favorite: a healthy pumpkin pie. I make this pretty much every Thanksgiving, and it’s clean enough to eat for breakfast the next day. The crust is inspired by Rachel Mansfield’s, but feel free to omit completely if you don’t want to be bothered. Simply grease your pie dish and pour the pumpkin pie filling right in!
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Pecan Cookie Crust
- 1 1/2 boxes Simple Mills pecan cookies
- 4 tbsp plant-based or regular butter, melted (1/2 stick)
Pulse 1 ½ boxes cookies in a food processor until crumbs. Add melted butter, and process until smooth. Press into pie dish and bake at 350 for 10 minutes. Kitchen hack: Just rinse out the food processor; don’t go crazy cleaning it. You’re about to use it again!
Pumpkin Pie Filling
- 1/2 cup coconut sugar
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1/2 tsp pumpkin pie spice
- 2 large eggs
- 1 box/can pumpkin purée
- 1 cup unsweetened organic soy milk
Mix all but soy milk in food processor. Then add in soy milk and process. Pour into pie dish, and bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees, and bake for another 40 minutes.
If pumpkin isn’t your thing, check out my apple crisp recipe!
Photo credit: Bailie Saltzman who made my recipe last Thanksgiving!