SKINNY PUMPKIN PIE WITH SPELT CRUST
This Thanksgiving INDULGE! It’s good for you! With ingredients like egg whites, organic pumpkin puree, unsweetened milk, pure honey/agave or maple syrup, vanilla extract and pumpkin pie spice all whisked up in under 5 mins, poured into a delicious organic pie crust, baked in oven and ready in under an hour! The simplest, skinniest, easiest recipe around and not to mention the most delicious!!!
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SKINNY PUMPKIN PIE WITH SPELT CRUST
This Thanksgiving INDULGE! It’s good for you! With ingredients like egg whites, organic pumpkin puree, unsweetened milk, pure honey/agave or maple syrup, vanilla extract and pumpkin pie spice all whisked up in under 5 mins, poured into a delicious organic pie crust, baked in oven and ready in under an hour! The simplest, skinniest, easiest recipe around and not to mention the most delicious!!!
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| Servings | Prep Time |
| 8slices | 5minutes |
| Cook Time | Passive Time |
| 45-55minutes | 1hour (+ cooling) |
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Ingredients
- 1/2cup egg whites
- 1 & 3/4 cups organic pumpkin puree(I like to use Farmers Market brand)
- 1/2cup unsweetened milk of choice(I like to use So Delicious Unsweetened Coconut)
- 1/3cup honey/agave or maple syrup(I like to use pure raw honey)
- 1/2teaspoon pure vanilla extract
- 1 & 1/2 teaspoons pumpkin pie spice
Recipe Notes
Once completely cooled (approximately 1 hour) go around the edges of pie with whipped cream of choice! Place back in the fridge to cool unless serving right away. I wanted to keep this dairy free so I used Soyatoo! Rice Whip which I purchased at Whole Foods.
Pie can be stored for 3 days in the fridge.