Day five in my 7 Days of Thanksgiving! The final day of our Thanksgiving feast countdown, and that can only mean one thing: dessert. And what dessert accompanies Thanksgiving? Pumpkin pie. Now, I've never been the biggest fan of pumpkin pie. To be fair, I really haven't given it a fair chance I suppose. It smells good, and so does any candle that resembles it, however I've just never given the taste the proper try. Maybe it's because it's made out of a gourd. That's always creeped me out a little bit, hahaa. But I know everyone else in the known galaxy likes it, and adds it to their Thanksgiving spread. I've pulled a recipe from one of my favorite recipe sites that I've been familiar with for quite some time. Even without trying the recipe myself I can guarantee it will be amazing! And, as an added bonus, you can prepare the pie two ways - with and without crust. Omitting the crust makes this delicious dessert points free!

Ingredients:

CRUST:

• ⅔ cup oat flour (1 cup oats ground into a flour in a food processor)
• ½ cup almond flour (almonds ground into a flour in a food processor)
• ⅛ tsp salt
• ½ cup sugar substitute
• 2 tbs unsweetened applesauce
• 1 egg
• ½ tsp cinnamon
• Non-stick cooking spray

FILLING:

• 1 cup pumpkin
• ¾ cup unsweetened almond milk
• 5 egg whites
• 1 tsp cinnamon
• ½ tsp pumpkin pie spice
• 1 tsp cornstarch
• 1 cup sugar substitute
• ⅛ tsp salt

Instructions:

CRUST:

• Preheat oven to 375°.
• In a medium bowl, combine the dry ingredients.
• In a small bowl, combine the wet ingredients.
• Combine the wet and dry ingredients and stir.
• Spray an 8 inch pie dish with cooking spray.
• Press crust mixture into pie dish using hands to distribute evenly.
• Bake for 10-15 minutes, or until golden brown.
• Remove from the oven and set aside, (leave oven on).

FILLING:

• Blend or whisk-by-hand all ingredients until filling is smooth and well-combined.

CRUSTLESS PIES ( POINTS):

• Line a 12 cup muffin tin with liners (silicone or foil work best) and spray with cooking spray.
• Divide filling evenly among muffin tins.
• Bake for 40-45 minutes, or until slightly firm to the touch.
• Let cool and serve immediately, or refrigerate until ready to serve.

PIE WITH CRUST ( POINTS):

• Pour filling into pie crust and bake for 55-60 minutes or until slightly firm to the touch.
• Let cool and serve immediately, or refrigerate until ready to serve.

Notes:

• Serve with a dollop of Cool Whip Lite.
• To make a gingersnap crust, add 2 tsp ground ginger to the crust mixture.
• Makes 12 crustless pies or 8 slices of pie with crust.

Servings: 12/8 servings

WW+ Points: 0/3 per serving

Recipe Credit: Dashing Dish