5 Recipe Twists for Thanksgiving


Pumpkin Pie (5 of 5)

Pumpkin Pie

Pumpkin Pie(5 of 5)


Pumpkin Pie is a Thanksgiving classic, but we bring it to you with an exciting twist. You don’t have to feel guilty binge eating on this beauty, since this is a lower-sugar and healthier option.


  • Quarter to half cup of raw sugar
  • Quarter cup of maple syrup
  • 1 tsp of ground cinnamon
  • Half tsp of Himalayan or Celtic salt
  • Half tsp of ground ginger
  • Quarter tsp of ground cloves
  • 2 large eggs (organic free range)
  • 1 can (15 oz.) of pumpkin (organic unsweetened)
  • 1 cup of coconut milk
  • 1 unbaked 9-inch deep-dish pie shell (organic gluten-free)


  1. First preheat your oven to 425, and then take a bowl and combine all the dry ingredients in it.
  2. Now beat the eggs, and stir in the sweetener mixture and pumpkin.
  3. Now add the coconut milk, and pour into the unbaked pie shell.
  4. Now bake at 425 for 15 minutes, after which you should bring the temperature down to 350, and bake for a further 40-45 minutes, or till the knife comes clean out.