Happy belated Canadian Thanksgiving! Last weekend was our Thanksgiving celebration, and I made a pumpkin pie just like the one above. Except that instead of one pie dough bat, it had several. Yep. Bats. That's one of the benefits of having Thanksgiving before Halloween, instead of afterwards :)
This pumpkin pie came about after a series of mucking around with various healthier versions. I tried making a sugar-free molasses pumpkin pie... meh... I tried making a dairy free one... meh... I threw away a few pies that neither my husband or I could bring ourselves to eat.
In the end, I had this mouthwatering pumpkin pie. My husband ate half of it in one sitting.
But I'm going to confess right now. This is only a slightly healthified version of a pumpkin pie. I almost never post things that are on the bad side of healthy, but in the end, some things are best left as they are. It turns out that pumpkin pie is really not better without the sugar and the creamy filling. I just use less sugar, and whipping cream instead of that weird evaporated milk or condensed milk that has extra sugar in it.
If you can take it for what it is and be ok with indulging once or twice a year, and you're looking for a really good gluten-free pumpkin pie that's pretty simple, this is a very good bet.