In the USA, the Fall season, Halloween, and Thanksgiving are three opportunities to enjoy pumpkin. I’m certainly not passing up any chance to have some pumpkin pie!

So here’s an easy recipe (pictured) which I plan to serve for Thanksgiving lunch.

Ingredients for 1 pie:

• 1 graham-cracker pie crust (I like the gluten-free version)
• 1/2 tsp salt
• 3/4 cup sugar
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp cloves
• 2 eggs
• 15 oz (400g) pumpkin, cooked or canned
• 1.5 cups unsweetened evaporated milk

Directions:

1. Mix the sugar, salt and spices in a small bowl.
2. In a large bowl, beat the eggs and then add the pumpkin and sugar/spice mixture.
3. Gradually add the evaporated milk.
4. Mix well to obtain a smooth consistency.
5. Pour into the pie crust.
6. Preheat oven to 425°F (220°C) for 15 min and then reduce to 350°F (180°C) and bake for 40 to 45 min.
7. Remove from oven and let cool for 2 hours on a cooling rack.
8. Serve with vanilla ice-cream for the full pumpkin-pie indulgence!

PS. Do not freeze the pie as this will cause the crust to separate from the filling.

Bon Appétit & Happy Thanksgiving!

Valerie Orsoni
Your Weight Loss & Wellness Coach