0 0 Published Sep 06, 2024 This recipe has been in the making for awhile now and if you follow me on Instagram you know we tested this recipe probably over 10 times before finally perfecting it and landing on the recipe I’m sharing today. I already have a vegan pumpkin pie on the site, but I wanted more of a traditional pumpkin pie that was dairy-free, made with less sugar and naturally sweetened. Even though this recipe is lightened up, it’s still SUPER creamy and has that same pumpkin spice flavor you know and love. Trust me, this pie is soooo good – I promise it tastes like the real deal! I’ll definitely be making this pie for Thanksgiving this year alongside some of my other faves like this wild rice stuffing, shaved brussels sprouts salad, green bean casserole, cranberry sauce and sweet potato casserole. I can’t wait for you to try it. I know it’s going to be a new holiday favorite!
How to Make Healthy Pumpkin Pie
How to Store Leftover Pie
Once cooled, cover the entire pie tightly with plastic wrap or aluminum foil, and store it in the refrigerator. Alternatively, you can store individual pieces in an airtight container. It will keep well for up to 3-4 days in the fridge. If you’re making the pie in advance, it’s a great option to store it in the fridge so the filling sets even more, making it easier to slice and serve. For longer storage, you can freeze the pie whole or sliced and store it in the freezer for up to 3 months. To freeze the pie whole, wrap the cooled pie tightly in plastic wrap and then in aluminum foil to prevent freezer burn. To freeze individual slices, store in a freezer-safe container. When you’re ready to enjoy it, thaw the pie in the refrigerator overnight and serve chilled with whip cream, if desired!
More Holiday Desserts
Healthy Sweet Potato Pie Pecan Pie Brownies Healthy Dutch Apple Pie Cherry Crisp Healthy Apple Crisp Easy Pecan Pie
Be sure to check more Thanksgiving recipes as well as the full collection of dessert recipes on EBF!
