I recently tried this pumpkin pie at my friend’s house over the holidays and fell in love with pumpkin pie! I prefer to make it in the gluten free pie shells that I buy from Capers or Whole Foods because I am lazy. The best thing about this recipe is that I can substitute any ingredient to make it for people with different dietary needs without it making a huge difference in taste.
1 1/2 cups pumpkin puree
1/2 cup yogurt (substitute with any kind of non-dairy yogurt)
1/2 cup almond milk (substitute with any kind of dairy or non-dairy milk)
1/2 cup maple syrup
1 tsp cinnamon
1 tsp ginger
Blend in a blender or with a hand mixer. Poor into pie shell or tart shells. Put in the oven set at 375 degrees for 25 minutes or until pie is set.