Pumpkin Pie with Whipped Topping
Ingredients
- 1 cup pumpkin purée
- 1/2 cup milk (macadamia nut milk used)
- 2 eggs
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1/3 cup coconut sugar
- 1 pie crust (pre-made frozen gluten-free)
Topping
- Original Truwhip whipped topping
Preparation
Preheat oven to 350°F.
In a large bowl, whisk together the pumpkin purée, milk, and eggs.
Stir in the cinnamon, ground cloves, ground ginger, and coconut sugar.
Pour the batter into the pie crust and bake for 50 minutes.
Once cooled, cut into slices and serve with Truwhip whipped topping.
Notes
Truwhip is a whipped topping free of artificial colors, flavors, hydrogenated oils, preservatives, and high-fructose corn syrup. It is available at Whole Foods, with both original and vegan options.
