Pumpkin Pie for the Holiday Season
Are you a pumpkin pie lover like me? If so, then you will love this recipe! It's so hard to choose between pumpkin and apple pie (or you could just have both!), but for my personal choice pumpkin always takes the win. The ingredients in this pumpkin pie filling make for a healthier version, but with the same amount of yummy indulgence. I used a store bought crust, but if you are opting for a completely low- carb option, you can make the crust yourself or make this recipe crust-less (it's just as good-- just remember to grease your pie dish before adding the filling!).
WHAT YOU'LL NEED
15 oz. can pumpkin puree
1/2 cup Lakanto Monkfruit golden
3 eggs (beaten)
1 cup heavy cream
2 Tbsp. pumpkin pie spice
1 tsp. vanilla extract
1/4 tsp. cinnamon for dusting
9-inch graham cracker crust (store bought, make your own, or go crust-less!)
WHISK IT UP
Preheat oven to 350F. Place your graham cracker crust (or greased pie dish) on a baking sheet lined with tin foil.
In a stand mixer or large bowl, whisk pumpkin puree, heavy cream, monkfruit sweetener, eggs, vanilla and pumpkin pie spice together to a smooth consistency.
Pour the pie filling into your crust or pie dish. Dust the top of the pie with cinnamon.
Bake on middle oven rack for 50-55 minutes.
Once your oven is off, prop oven door open and let pie cool in the oven for 30 minutes.
Finish cooling completely on the counter or refrigerate until serving.