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
- Heat oven to 350*. Beat eggs in a bowl and add remaining ingredients. Stir until blended.
- Pour filling into unbaked pie or tart shells.
- 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.
- Let pie cool before serving.