Healthy Pumpkin Pie Recipe

Why Make This Recipe

This Healthy Pumpkin Pie Recipe is a delightful twist on a classic favorite, making it a perfect choice for the fall season and holiday gatherings. By using wholesome ingredients like pumpkin puree, maple syrup, and coconut sugar, you are not only treating your taste buds but also providing your body with nutrients. It’s a guilt-free dessert that satisfies cravings while keeping things healthy and light.

How to Make Healthy Pumpkin Pie

Ingredients

• 1 (15 oz) can pumpkin puree
• 3 eggs, whisked
• 1/2 cup milk
• 1/3 cup maple syrup
• 1/4 cup coconut sugar
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1/4 tsp salt
• 1 (9-inch) unbaked pie crust
• Whipped cream, for serving

Directions

1. Preheat your oven to 350 degrees F (175 degrees C) to ensure it’s ready for baking the pie evenly.
2. In a large mixing bowl, whisk together pumpkin puree, eggs, milk, maple syrup, coconut sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt until the mixture is smooth and well combined.
3. Place the unbaked pie crust on a sheet pan to catch any spills. Pour the pumpkin filling evenly into the pie shell, smoothing the top with a spatula.
4. Bake the pie in the preheated oven for 50 to 60 minutes. The filling should be set—with edges firm to the touch but the center still slightly jiggly.
5. Remove the pie from the oven and place it on a wire rack. Allow it to cool completely for 2 to 3 hours to let the filling fully set and flavors develop.
6. Optionally, add a dollop of whipped cream on top before slicing and serving. Alternatively, store the pie in the refrigerator until ready to serve.

How to Serve Healthy Pumpkin Pie

Serve your Healthy Pumpkin Pie chilled or at room temperature. For a lovely touch, top each slice with a dollop of whipped cream. This addition enhances the pie and brings a creamy texture to each bite. Enjoy it as a dessert during holiday meals or treat yourself on a cozy evening.

How to Store Healthy Pumpkin Pie

To store your Healthy Pumpkin Pie, cover it with plastic wrap or foil and place it in the refrigerator. It can last for about 3 to 4 days. If you want to keep it longer, consider freezing individual slices. Just wrap them tightly and place them in an airtight container. They can be frozen for up to 2 months.

Tips to Make Healthy Pumpkin Pie

• Ensure that your pumpkin puree is pure and without any added sugars or preservatives to maintain the health benefits.
• If you prefer a sweeter pie, you can adjust the amount of maple syrup and coconut sugar to your taste.
• For a gluten-free option, use a gluten-free pie crust.
• Letting the pie cool completely is crucial for the filling to set properly, leading to perfect slices when served.

Variation

You can add a twist to this pie recipe by incorporating a layer of dark chocolate chips in the filling for a richer flavor. Additionally, consider swapping out the spices with nutmeg or adding some chopped nuts for crunchiness.

FAQs

1. Can I use fresh pumpkin instead of canned puree?
   Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth.

2. Is this pie suitable for vegans?
   To make it vegan, you can substitute the eggs with flaxseed meal mixed with water and use plant-based milk.

3. How can I tell when the pie is done baking?
   The pie is done when the edges are firm, but the center should still have a slight jiggle. It will continue to firm up as it cools.

Healthy Pumpkin Pie

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A guilt-free twist on the classic pumpkin pie, perfect for fall and holiday gatherings.

• Author: penny
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 (15 oz) can pumpkin puree
• 3 eggs, whisked
• 1/2 cup milk
• 1/3 cup maple syrup
• 1/4 cup coconut sugar
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1/4 tsp salt
• 1 (9-inch) unbaked pie crust
• Whipped cream, for serving

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, whisk together pumpkin puree, eggs, milk, maple syrup, coconut sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth.
3. Place the unbaked pie crust on a sheet pan and pour the pumpkin filling into the pie shell.
4. Bake in the preheated oven for 50 to 60 minutes until the filling is set.
5. Cool the pie on a wire rack for 2 to 3 hours before serving.
6. Serve chilled or at room temperature, topped with whipped cream if desired.

Notes

For a gluten-free version, use a gluten-free pie crust. Adjust sweetness as desired.

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 10g
• Sodium: 210mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 70mg