I love pumpkin pie.
Like really, really love it.
But what I don’t like is all of the junk that is put into store-bought pumpkin pie.
So I set out to make a clean-eating pumpkin pie. One that would taste just as good as a “regular” one without all of the unnecessary calories + sugar! One that was both gluten-free and dairy-free. And I think I found it guys, I think I found it.
The ingredients were simple! Honey, Pumpkin, Cinnamon, Ginger, Cloves, Egg Whites & Almond Milk. Can’t get much more basic than that! I picked up pre-made Gluten-Free Graham Cracker pie crusts but you can definitely make your own if you prefer that too.
Publix is my local grocery store but you can absolutely find any of these ingredients at your local grocery story as well! The recipe below is enough to make two pumpkin pies. 
First, we add the pumpkin. | 3 cups prepared pumpkin
Then grab a little sous-chef to help you get the job done. Mine is pretty cute, right?
Next up is the honey. You can use a little extra if you want it to be a sweeter pie. | 1/2 cup honey
Then you’re going to add your egg whites. I used Egg Beaters brand but that’s entirely up to you. | 4 large egg whites, room temperature
I’m dairy-free so I use a milk alternative (I love this Califia Farms Unsweetened Vanilla Almond Milk) so this was my milk of choice but you could definitely use cow milk if you preferred or another non-dairy milk. | 1 1/2 cups milk (dairy or non-dairy)
Next we’re going to add in your spices! Prepare for your house to start smelling amazing! | 1/2 tsp. ground ginger
And then the Cloves… | 1/4 tsp. ground cloves
And then some cinnamon… | 1 1/2 tsp. ground cinnamon
All of the yumminess in one bowl, time to mix! I prefer to whisk rather than mix but…
When baking with your kiddos the appeal to using the mixer is just too great! Ha! So we pulled it out for a low-powered mix. 
Pour the mixture into your pie crust and get it ready for the oven Bake at 425 degrees F. for 15 minutes then reduce oven temperature to 350 degrees F. and bake for 45 additional minutes.
And then prepare to enjoy one of the tastiest pumpkin pies you’ll ever eat!
CLEAN EATING PUMPKIN PIE RECIPE
- 2 cups prepared pumpkin
- 1/2 cup honey
- 4 large egg whites, room temperature
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1 1/2 cups milk (dairy or non-dairy)
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Combine all ingredients in a large mixing bowl, and mix thoroughly.
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Pour mixture into pie crusts. (I used the recipe linked above)
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Bake at 425 degrees F. for 15 minutes.
4. Reduce oven temperature to 350 degrees F. and bake for 45 additional minutes.
Side Notes: This pie is not very sweet. If you prefer a sweeter pie, add an additional 1/4 cup of honey.
