Thanksgiving isn’t complete without pumpkin pie! 🎃🥧 My version is absolutely delish but naturally sweetened, dairy-free and easily gluten-free (you just use a gf crust). • 1 15 oz can canned pumpkin puree • 2 large eggs • 1 large egg white (or another full egg) • ½ cup oat milk (you can use cashew or almond, if desired) • ¼ cup pure maple syrup • ¼ cup coconut sugar • 1 teaspoon vanilla • 1 ½ teaspoons cinnamon • ½ teaspoon ground ginger • ¼ teaspoon ground nutmeg • ½ teaspoon salt • 1 9-inch pie crust, prepared or homemade, I used Wholly Wholesome 1️⃣ Preheat oven to 350°F. Prepare your pie crust and set aside. 2️⃣ In a large bowl, combine the pumpkin puree, eggs, milk, maple syrup, coconut sugar, vanilla extract and spices. Mix until smooth and combined. 3️⃣ Pour the filling into the pie shell. 4️⃣ Carefully place the pie in the oven on the lower rack. Bake for 50-60 minutes, or until the edges are firm and the filling is mostly set, but still has a little jiggle to it. The pie will set fully as it cools. If the crust edges start to brown too quickly, cover them with aluminum foil. 5️⃣ Allow the pie to cool completely before slicing, about 2 hours or so. This will help the filling set properly. Slice and serve with whipped cream on top. If you’re making this in advance, store in the fridge until ready to serve. This will set the filling even more. pumpkin pie | thanksgiving dessert | dessert recipes | thanksgiving menu | healthier recipes https://www.eatingbirdfood.com/healthy-pumpkin-pie/ LTKfoodie LTKSeasonal LTKHoliday