Pumpkin Pie

Hope your holiday plans are coming along nicely for you 🙂 Here’s a yummy recipe for pumpkin pie that replaces the usual milk & sugar with almond milk & honey.


  • 2 cups pumpkin (canned or cooked*)
  • 1 ½ cups almond milk
  • ¾ cup honey
  • ½ teaspoon sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • 1/8 teaspoon cloves
  • 2 slightly beaten eggs
  • 1 pie crust

Mix ingredients until smooth. Pour into pie crust. Bake 15 minutes at 425 degrees, then reduce heat to 350 and bake 45 minutes longer, or until inserted knife comes out clean (depending on the oven, sometimes it takes a bit longer.)

Note: If you buy a baking pumpkin, cut it in half & place each side face down on a lined baking sheet. Bake at 400 for 45-60 minutes, until soft. Once it’s cool, scoop out the pumpkin & puree it. Then it’s ready to use 🙂

Happy Thanksgiving!



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