Before I start ranting about how deliciously insane homemade pumpkin pie is AND how I would trade it for turkey anyday (I know I know, don’t hate!) I want to seriously give a huge round of applause to Wholly Wholesome and The Peanut Mill St.Catharines for carrying these no fuss Organic Pie Shells! Because to me, the thought of making pie crust from scratch is not a happy thought around this busy time of year… Plus even if I tried my absolute hardest I couldn’t even come close to making those perfectly shaped squiggly edges 🙂 right? (how adorable are they?) This specific Organic Spelt Crust lets you get creative and have fun with this fall seasons yummy pie recipes made in absolutely no time whatsoever! … “what did you say hun?”… “you’ll have another?”.. “Right Away!” 🙂
Discoveries… aren’t they wonderful? The sight of seeing something appear before your eyes not even knowing it existed or how it ever got there. Wondering how long it’s been around and how on earth you ever survived without it! These things could be tangible things or intangible things and surprisingly I bet you encounter at least one discovery a day without not even knowing it.
All natural, frozen Organic Spelt Pie shells waiting patiently in your freezer to be created into something delicious. With 120 calories per serving, 9 grams carbohydrates, and less than 1 gram of sugar not to mention the incredible nutrition in Organic Spelt Flour. Including the fact that it is high in fibre, easily digestible, and a good source of iron and manganese. Although Spelt is not gluten-free, people with wheat intolerance tend to be able to tolerate spelt. Making it an easy substitute for most recipes calling for wheat flour, such as pasta’s, cookies and other baked goods.
Back to discovering things! I was SUPER excited when discovering these beauties at a local health food store so close to home. I knew Thanksgiving was around the corner and I hadn’t challenged myself to a healthy pie yet so I came home and started to create this SKINNY PUMPKIN PIE.
Anyone who knows my husband, even just a liiittle bit, knows he can eat… ALOT. He has been ever so blessed with a tall, thin build of a bod and can pack away food like you wouldn’t believe. And his wife… she can go head to head anyday! People ask us if we eat… we just laugh! Eat? Our dinners every night consist of a full hour if not 2 of us gabbing and eating huge delicious meals that we look forward to all day, everyday.
Ever since I started this clean, healthy, whole foods way of life I have been ever so fortunate to share every single meal with my husband in just the same fashion we have since we met. We continue to be very active people who enjoy working hard, staying fit, and feeling good in our own skin. With that said, we must fuel our bodies daily with what it needs to stay strong, energized and satisfied. Whether that means eating pancakes for breakfast, pizza for lunch, pasta for dinner and/or nightly desserts! Yes, you can eat all of those things if you choose the right healthy recipes! All of which can be whipped up in a flash and can be enjoyed plate by plate, meal by meal! Never needing to feel bad because what you are putting in your body is just down right good for you!
This pumpkin pie recipe is the perfect example of an original tradition dessert that can be stored bought OR homemade using the finest, freshest ingredients! Making it even more delicious and satisfying in the end. I promise!
So This Thanksgiving INDULGE! Why would you when your indulging in wholesome ingredients like egg whites, organic pumpkin puree, unsweetened milk, pure honey/agave or maple syrup, vanilla extract and pumpkin pie spice. All whisked up in one bowl, in under 5 mins, and put in the oven to bake, ready in under an hour! The simplest, skinniest, easiest recipe around and not to mention the most delicious!!!
Im almost contemplating on categorizing this one under “Breakfast” 🙂 clean enough to eat any time of day!
Happy Thanksgiving! XOXO
(dairy-free)
| Prep Time | 5 minutes |
| Cook Time | 45-55 minutes |
| Passive Time | 1 hour (+ cooling) |
| Servings |
slices
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- 1/2 cup egg whites
- 1 & 3/4 cups organic pumpkin puree (I like to use Farmers Market brand)
- 1/2 cup unsweetened milk of choice (I like to use So Delicious Unsweetened Coconut)
- 1/3 cup honey/agave or maple syrup (I like to use pure raw honey)
- 1/2 teaspoon pure vanilla extract
- 1 & 1/2 teaspoons pumpkin pie spice
Ingredients
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Once completely cooled (approximately 1 hour) go around the edges of pie with whipped cream of choice! Place back in the fridge to cool unless serving right away. I wanted to keep this dairy free so I used Soyatoo! Rice Whip which I purchased at Whole Foods.
Pie can be stored for 3 days in the fridge.
