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This article is written by a student writer from the Her Campus at MSU chapter.

With applesauce used as an egg alternative, this pumpkin pie’s fudgy texture is far from traditional. On the outside, it has a bread-like consistency while the inside melts in your mouth with a moist mouthfeel. If you’re looking for a fresh new way to incorporate fall’s renowned fruit into your baking, this recipe is for you!

Here’s what you will need:

½ can of 100% pure pumpkin (I used Libby’s)

1 cup of flour 

½ cup of light brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon pure vanilla

Add for taste: 

3 tablespoons unsweetened applesauce

½ cup semisweet chocolate chips 

½ cup almond milk (vanilla or regular)

½ cup vegetable oil

Mix thoroughly

Chill 20 minutes in the fridge

Use 9in x 5in pan

Cover bottom of the pan with Crisco 

Pour in pan 

Spread evenly 

Preheat oven to 350 degrees

Bake for 45-55 minutes until toothpick comes out clean

Let cool for 20 minutes 

Wrap fully in foil to keep moist overnight

Bon Appétit, your fall delicacy is ready to be devoured!

Sabrina Seldon is the Editor-in-Chief of Her Campus at MSU. She edits articles, approves pitches and oversees the editing team. Seldon is a senior at Michigan State University majoring in Journalism with minors in Broadcast, Public Relations, and Graphic Design. On top of her involvement with Her Campus, she is the Art Director of VIM Magazine at MSU and is an intern at WKAR Public Radio. Seldon was Editor-in-Chief of her high school's award-winning yearbook and has articles published through the Spartan Newsroom. Seldon enjoys listening to music, traveling and designing graphics in her free time.