Healthy Pumpkin Pie Breakfast Food

BEST EVER HEALTHY PUMPKIN PIE

Steps:

• Make pie crust as directed.
• Preheat oven to 350 degrees F.
• Make the filling: In a large bowl, add the pumpkin puree, eggs, pure maple syrup, coconut sugar (or regular sugar) almond milk, vanilla, cinnamon, nutmeg, ground ginger, allspice and salt. Mix until well combined and completely smooth. Pour into pie pan.
• Bake for 50-60 minutes until filling is no longer jiggly. Check pie after every 20 minutes to make sure crust isn't burning. If it is getting a little too golden brown, simply cover pie edges with foil or a pie shield.
• Allow pie to cool for at least an hour before serving. Pie should be kept in fridge once completely cool. Top with whipped cream or ice cream. Store pie in fridge. Serves 9.

" HEALTHY" PUMPKIN PIE

Steps:

• Preheat oven to 425°F.
• Mix pumpkin, milk, and egg whites until smooth.
• Gradually stir in Splenda (1/4 cup at a time).
• Add the pumpkin pie spice; taste and add more if need be.
• Pour into crust** and spread evenly.
• Bake in the oven for 15 minutes then reduce the temperature to 350°F and bake for another 45 minutes (may vary depending on ovens).
• Let cool and serve your favorite way.
• **To make to crust less likely to turn soggy (like mine), beat some egg whites and brush over the crust and bake at 350°F for about 5 minutes.

HEALTHY PUMPKIN PIE BREAKFAST

Steps:

• Mix all ingredients (except walnut and sweet and low) in a regular coffee mug.
• Heat in microwave until desired warmth. For me thats 1 to 2 minutes.
• Mix in walnuts and sweet and low.
• Enjoy!