Ingredients
- 1 box (13.5 oz) graham cracker crumbs for 2 bottom-only pie crusts (scroll down to see box)
- Approx 1/4+ cup almond milk
- 1/2 cup Just Egg (or egg substitute of your choice)
- 1 can (15 ounces) pumpkin
- 1/2 cup date sugar
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 can (13.66 ounces) Thai Kitchen® Lite Coconut Milk (I add a bit of almond milk – 60 calorie – if I think pumpkin mixture is still too viscous)
Directions
- Preheat the oven to 325 degrees.
- Prepare graham cracker crumbs by adding small amount of almond milk to moisten it just a bit, then press it into bottom of 2 pie pans.
- In large bowl mix all filling ingredients & pour into pie pans.
- Bake at 350°F for up to 2 hours, or until you can insert a fork that comes out clean.
- Remove from oven and cool on a wire rack.
Recipe inspired by: