Where Is My Pie?

Thanksgiving is not complete without pumpkin pie and since ‘bake a pie’ was on my fall activity list I can now scratch another item off. Okay I actually just made tarts instead of a full pie but in order to cross it off the fall fun list lets just call them mini pies!

Over the past few years in my journey to eat healthier I have adjusted many favourite dessert recipes to have less sugar, or at least contain a more natural sweetener, as well as no dairy. It was time to come up with a new pumpkin pie filling. With the clock ticking I crafted a new recipe. It took a couple tries to get the spices right but other than that it was a great success.

Pumpkin Pie Filling

*makes for 2 pies or 1.5 dozen tarts

• 3 1/4 cups of pumpkin puree ( 1 can of pumpkin puree)
• 150 ml pure maple syrup
• 100 ml almond milk (can substitute with the milk of your choice)
• 1/2 tsp salt
• 6 tsp cinnamon
• 1 tsp ginger
• 1 1/2 tsp nutmeg
• 1 tbs arrowroot powder
• 3 eggs

1. Heat oven to 350*. Beat eggs in a bowl and add remaining ingredients. Stir until blended.
2. Pour filling into unbaked pie or tart shells.
3. Bake for approximately 25 minutes for mini pies or tarts. **I have not tried the recipe in a full sized pie yet. Not sure about baking time, probably around 30-40 min.** To test the pie insert a knife, if the knife comes out clean its done, if not bake for longer.
4. Let pie cool before serving.

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