Let Them Eat Pie! (Of the pumpkin variety!)

We had two pumpkin pies this Thanksgiving: a store-bought one that was given to my Mom and a homemade one!

Our homemade pie was vegan, gluten-free, and is diabetic friendly (we used maple syrup and agave instead of white sugar or brown sugar).

Ingredients: pumpkin (15-oz), apricot-apple sauce, almond milk, agave syrup, maple syrup, cinnamon (both true cinnamon and cassia), nutmeg, ginger, cloves, tapioca starch, sea salt, and an unbaked pie shell.

We also made the pie shell from scratch. Again, free of refined sugars.

Ingredients: brown rice flour, garbanzo bean flour, vegetable oil, agave syrup, maple syrup, sea salt, and cold water.

The apricot/apple sauce and pumpkin puree:

The unbaked pie shell:

An hour in the oven and voila…

And now a comparison.

OK, the store bought may look nicer but our homemade pumpkin was definitely healthier and almost certainly contained more pumpkin (just look at the color!).

PS - We also had cornbread:

Fresh out of the oven.