“Pies aren’t just for the holidays” pumpkin pie

The perfect cold weather dessert for the holidays and everyday!

Prep time: 10 minutes
Serves: 6-8 servings
Ingredients:

• Filling:

  • 1 can of pumpkin puree

  • 3/4 cup of half and half / milk / almond milk

  • 1/4 cup of maple syrup (1/3 if you like your pie sweeter)

  • 2 large / 3 medium eggs

  • 1 tbsp of Pumpkin spice mix (or 1 tsp of cinnamon, 1/2 tsp of ground ginger, 1/2 tsp of ground nutmeg)

  • (optional) 1 tsp of vanilla extract

• 1 gluten-free pie crust

• (Optional) Whipped cream topping

Cooking Tools:

• Oven

• (Optional) Vitamix blender

Directions :

1. Set the oven to 350F. You can optionally pre-bake the pie crust for 15 minutes.

2. Add all the ingredients for pie filling into the Vitamix (or mix by hand) for 30-60 seconds.

3. Pour into the pie crust and bake for 30-45 minutes (depending on oven). When you stick a toothpick into the pie and it comes out clean - your pie is ready!

4. Serve with whipped cream or by itself.

Cooking Tip:

• Using a non-dairy creamer or half-and-half instead of milk and almond milk will give you a creamier pie that doesn’t crack in the middle as easily.

• This recipe is incredibly forgiving on ratios and timing, and requires very little effort using the Vitamix!

Stay healthy with Annie:

This is the perfect everyday recipe that’s so easy to make (even on a weekday) for those afternoons where you just need a simple pick-me up that’s full of holiday cheer and not full of sugar.

Once I discovered how easy it was to make this pumpkin pie, it became a monthly staple at home and embarrassingly, I’d buy cans of pumpkin puree by the dozen for this recipe in the fall.

Nutritionally, so many of the winter squashes are a powerhouse of antioxidant Vitamin A. Combine that with the beautifully warming pumpkin spices (helps with digestion!), and it’s hard not to smile up a giant grin eating this pie with a cup of coffee or tea!