One of my favorite parts of our Thanksgiving meal is Pumpkin Pie. My Mom would make this pie with “three times as much spice”, so sometimes I find the store-bought pies are just missing something…

The good thing about these spices is that they are really great for your health! So the more, the merrier :)

Not to be outdone, pumpkin provides a wealth of health benefits, including reducing the risk of chronic diseases, facilitating wound healing and providing cardiovascular protection.

GreenMedInfo has a recipe for pumpkin spice you can use year-round and a fantastic article on the health benefits. If you’d like a pre-blended mix of spices, I’ll always recommend Pinch Spice Market (who we will be using for our pumpkin pie this year). Swap out the pre-made mix for the four spices listed in the recipe below. (Spices make great gifts for the holidays too :)

Healthy Pumpkin Spice

3 Tbsp. ground cinnamon
2 tsp. ground ginger
2 tsp. nutmeg
2 tsp. ground cloves
1.5 tsp. ground allspice

Pumpkin Pie (Adapted from Joy of Cooking)

For a gluten-free and dairy-free pie crust, check out Gluten-Free on a Shoestring’s recipe.

2 Large Eggs (vegan egg substitutes can also be used)
2 Cups freshly cooked or canned pumpkin puree
1 1/2 Cups vegan cream or evaporated milk
1/2 Cup Coconut Sugar
1/3 Cup Brown Sugar or Evaporated Cane Juice
1/2 teaspoon salt
Spices (if using pre-mixed pumpkin pie spice, 2 3/4 teaspoons - feel free to increase that to your liking)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated or ground nutmeg
1/4 teaspoon ground cloves or allspice

Position a rack in the center of the oven and pre-heat to 375 degrees Fahrenheit.

Using a pre-rolled pie crust, place crust in a glass pie pan, making sure to make a rim around the edges. Glaze the bottom with egg yolk (if desired) to prevent the filling from soaking into the crust.

Whisk eggs in a large bowl; and then slowly whisk in the remaining ingredients, mixing thoroughly. Warm the pie crust in the oven until it is hot to the touch, letting the filling stand at room temperature. Pour the pumpkin mixture into the crust and bake for 35 - 45 minutes, until the center is set, but quivery like gelatin.

Pro-tip: Place a baking pan on a shelf below the pie, in case any filling drips out after heating. Let your pie cool fully on a cooling rack.

Serve cold or slightly warm with some coconut whipped cream. Enjoy!

This is a part of Thanksgiving that can be made a day early, which saves time the day-of. If you’d like more Thanksgiving dinner ideas, check out one of our Thanksgiving Menus on madgood.

From the recipes: Grain Free Pumpkin Slab Pie from MI Gluten-Free Gal and Gluten Free Vegan Pumpkin Pie from Sarah Bakes Gluten Free

For the crust:

1 pkg Chebe Cinnamon Roll Mix (1-1/4 cups)

2 tbsp oil

1 egg

4 tbsp cold butter, cut into chunks

4 tbsp ice cold water

For the Filling:

2 1/4 cups pure pumpkin purée

3/4 cup full-fat coconut milk

1/2 cup cane sugar

1/4 cup pure maple syrup

1/4 cup cornstarch or tapioca starch

1 teaspoon pure vanilla extract

1-1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger or 1 teaspoon ginger juice

1/4 teaspoon ground nutmeg

non-dairy whipped topping for serving (optional)

In a large bowl, combine ingredients for the filling and whisk until completely combined. Cover bowl with saran wrap and refrigerate for one to two hours.

Meanwhile, prepare the crust. Add the Chebe Cinnamon Roll mix to a food processor, along with the oil and egg. To that, add the cold butter. Pulse until a dry sand texture develops.

Slowly add the ice cold water to the processor, one tablespoon at a time. Process until a ball of dough forms. Lightly flour a work surface with grain free flour or tapioca starch. Roll the large portion of dough into a large rectangle, approximately 11 by 15 inches.

Transfer crust to an un-greased quarter sheet pan. Use your fingers to press into place, making sure dough forms up the sides of the pan. Place pan in refrigerator for 15-20 minutes for crust to chill. Doing so prevents the crust from shrinking as it bakes.

Preheat the oven to 425 degrees. Once oven is preheated, removed crust and filling from the refrigerator. Pour approximately half of the pie filling into the prepared crust. Bake the pie at 425 for 10 minutes. Then, immediately turn the temperature down to 350, and continue to bake for another 20-60 minutes. Check every 20 minutes. Bake until the outer edges of the slab pie are set, and the center is ever so slightly jiggly.

Chill in the refrigerator or set on the counter to cool.