My Healthy Kosher Kitchen

Pumpkin Pie

Get into the holiday spirit this Thanksgiving and make this pumpkin pie, it’s less than 200 calories and it truly is as easy-as-pie! I am usually hesitant to use canned products but the pumpkin pie filling is organic and I could pronounce everything on the ingredients list. I worked off of the recipe on the back of the can, but swapped out the condensed milk for coconut creamer and added a dash of cinnamon for some extra spice.

It goes nicely with non dairy whipped cream or soy vanilla ice cream!

Dish Type: Parve- Dessert

Prep Time: 5 minutes

Cook Time: 55 minutes

Total Time: 1 hour

Ingredients:

• 1 can Farmer’s Market Organic Pumpkin Pie Mix
• 2 organic eggs
• 3/4 cup So Delicious Coconut Milk Creamer- Original
• 1 dash cinnamon
• 1 any parve frozen 9” pie crust

Instructions:

1. Preheat oven at 425 degrees
2. Beat 2 eggs and combine with coconut creamer and cinnamon.
3. In a separate bowl empty contents of pumpkin pie mix and slowly pour in egg, creamer and cinnamon mixture while stirring with a fork.
4. Once fully combined pour into pie crust.
5. Bake for 15 minutes at 425 then reduce heat to 350 and cook for an additional 35-40 minutes.
6. Let cool before serving. If you are not serving right away refrigerate.

Serves: 10

Nutrition Info (per serving): 172 cals, 6g fat, 27g carb, 1g fiber, 3g protein, 102mg sodium