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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!!!
Course Dessert
Prep Time 5 minutes
Cook Time 45-55 minutes
Passive Time 1 hour (+ cooling)
Servings
slices
Ingredients
Course Dessert
Prep Time 5 minutes
Cook Time 45-55 minutes
Passive Time 1 hour (+ cooling)
Servings
slices
Ingredients
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.

20161005145701_img_4253light-sweet-cam-ang-5Before I start ranting about how deliciously insane homemade pumpkin pie is AND how I would trade it for turkey anyday (I know I know, don’t hate!) I want to seriously give a huge round of applause to Wholly Wholesome and The Peanut Mill St.Catharines for carrying these no fuss Organic Pie Shells! Because to me, the thought of making pie crust from scratch is not a happy thought around this busy time of year… Plus even if I tried my absolute hardest I couldn’t even come close to making those perfectly shaped squiggly edges 🙂 right? (how adorable are they?) This specific Organic Spelt Crust lets you get creative and have fun with this fall seasons yummy pie recipes made in absolutely no time whatsoever! … “what did you say hun?”… “you’ll have another?”.. “Right Away!” 🙂

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