Egg-Free Pumpkin Pie

An egg-free pumpkin pie, that is also low in sugar, yet high in nutrition. Celebrate the in-season, fall harvest with a classic.

Pumpkins are a source of vitamins A and C, along with zinc, helping to lower cholesterol and improve heart health by strengthening the immune system. The antioxidants, occurring naturally in pumpkins, help protect and strengthen the heart.

The potassium and magnesium in pumpkins may help the heart by lowering blood pressure. These heart-healthy minerals have been shown to help maintain a healthy, regular heartbeat while avoiding an abnormal heart rhythm along with supporting over-all heart health.

The pumpkin may assist in weight-loss by being low-sodium, low-fat, and low-cholesterol. Pumpkins are also a good source of fiber, which may help remove cholesterol from the body, regulate blood sugar, and help to give the full feeling longer.

Egg-Free Pumpkin Pie - Recipe:

Crust - enough for two pie shells:

3 cups almond flour

2 teaspoons sea salt

¾ cup extra-virgin olive oil

¼ cup oat or almond plant-based milk

Sift together flour and sea salt into a 9" pie plate. Combine oil and milk together and pour over flour mixture. Combine with fork and pat into pie plate. Bake at 400" for 45-50 minutes for filled pie crust.

Filling for two pies:

4 cups canned pumpkin or puréed home-cooked fresh pumpkin

2 cup low-fat rice milk or low-fat milk

¾ cup honey

½ cup cornstarch

1 Tablespoon dark molasses

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

1 teaspoon sea salt

1 teaspoon ground ginger

½ teaspoon grated nutmeg

½ teaspoon ground cloves

Optional: Top with a dollop of low-fat, lightly honey-sweetened cream.

Serve for Thanksgiving and other holiday entertaining where there may be food allergies present. 

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