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Healthy Pumpkin Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 25 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes plus 2 to 3 hours cooling
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Healthy Pumpkin Pie recipe offers a deliciously light and naturally sweetened alternative to traditional pumpkin pie. Made with pumpkin puree, natural sweeteners like maple syrup and coconut sugar, and classic pumpkin pie spices, this pie is perfect for those seeking a nutritious yet flavorful dessert. The unbaked pie crust gives it a classic presentation, and it’s topped optionally with whipped cream for extra indulgence.

Ingredients

Pie Filling

  • 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

Crust and Topping

  • 1 (9-inch) unbaked pie crust
  • Whipped cream, for serving (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to ensure it’s ready for baking the pie evenly.
  2. Mix Filling: 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. Prepare Pie Shell: 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: 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. Cool the Pie: 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. Serve: Optionally, add a dollop of whipped cream on top before slicing and serving. Alternatively, store the pie in the refrigerator until ready to serve.

Notes

  • Use a sheet pan under the pie to prevent oven spills and facilitate easier handling.
  • Allowing the pie to cool completely is crucial for the filling to set properly.
  • For a dairy-free option, substitute milk with almond or oat milk and use coconut whipped cream.
  • Maple syrup and coconut sugar make this pie naturally sweetened, but adjust sweetness according to taste.
  • Store leftovers covered in the refrigerator for up to 3 days.

Find it online: https://slsrecipes.com/healthy-pumpkin-pie-recipe/