Delicious Healthy Pumpkin Pie


3/4 cup coconut palm sugar (low glycemic index sweetner)
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) pure pumpkin filling
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Unbaked pie shell can be replaced with whole wheat flour, spelt, or a combination of almond flour/coconut flour crust

Fresh or frozen pie crust…you decide

Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream (if desired) before serving.

Don’t feel too guilty…each piece of pie (1/8) serving is about 200 calories…the crust and the sweetner is much healthier…and it tastes great!

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