If you’re anything like us, Thanksgiving is all about skipping your other meals of the day to save room for all that turkey, stuffing, mashed potatoes, dessert and EVERYTHING ELSE you’re about to inhale. Wait a minute, did someone say dessert? Oh yeah that’s right, I just did! In the spirit of guilt-less sweet treats, this skinny pumpkin pie is sure to be your family and friend's more favored dish on your Thanksgiving table.
Adapted from Skinnytaste, this pumpkin pie recipe is literally as easy as pie!
First thing's first, preheat oven to 350 F. Pour canned pumpkin into a large bowl. Add whipped butter and mix well. With an electric mixer (we used a food processor), add coconut sugar, eggs/egg whites, pumpkin pie spice, cinnamon, nutmeg, vanilla extract, and milk. Make sure to mix on medium until smooth. Pour filling evenly into unbaked whole wheat pie crust. Bake pie in oven for approx. 70 to 75 minutes and enjoy!
