Pumpkin Pie

Pumpkin pie! This healthier pie is made with a mixture of evaporated milk and applesauce instead of cream. The brown sugar also adds a delicious, almost caramel-like flavor.
There’s also a recipe on the blog for my Oat-Almond Pie Crust, which is butter-free and oil-free!

2 eggs
15 oz. (425g) canned pumpkin puree
½ cup unsweetened applesauce
1 ¼ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
2 teaspoons vanilla extract
½ cup brown sugar, packed
¼ cup sugar
12 fl. oz. (355ml) evaporated milk
Oat-Almond Pie Crust (recipe follows), or a store-bought 9-inch pie shell

View the full recipe at The Breakfast Drama Queen →