I hope you had a nice Thanksgiving yesterday and indulged in your favorite healthy (or maybe not-so healthy) meals.
I made this pumpkin pie by combining two different recipes. One for the crust and one for the pie filling. It came out very tasty. The only thing I should of done better with, was letting it cook longer. I followed the time that was said in the directions, but the pie filling still wasn’t completely done cooking, so it was a little wobbly. To try and fix that, I placed it in the freezer for about 20-30 minutes, and then transferred it to the fridge. It became much more firm after that.
For the crust recipe, click here
For the pumpkin pie filling recipe, click here
The only things I changed with the pie filling recipe was that I replaced the sugar with honey and I used organic lactose-free milk, instead of almond milk. I’m sure you could use any type of milk you wanted, if you wanted to make it dairy-free as well.
Pour pie filling into the unbaked pie crust. Place into the oven and cook for 40-45 min instead of 30 minutes (like I did). Another good thing to follow is if your pie cracks a little, that means it’s done.