Description
This Healthy Pumpkin Pie Recipe offers a deliciously wholesome twist on the classic dessert. Using natural sweeteners like maple syrup and coconut sugar combined with traditional pumpkin pie spices, it creates a rich, flavorful filling nestled in a flaky pie crust. Perfect for fall gatherings or holiday celebrations, this pie is both comforting and better-for-you without sacrificing taste.
Ingredients
Scale
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
- 1 (9-inch) unbaked pie crust
Optional Topping
- Whipped cream, for serving
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to ensure it’s ready for baking the pie evenly.
- Prepare 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.
- Assemble Pie: 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.
- Bake: 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.
- Cool: 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.
- 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
- For a richer texture, substitute milk with evaporated milk or a non-dairy alternative like almond milk.
- Ensure the pie is completely cooled before slicing to prevent the filling from cracking or collapsing.
- You can use store-bought or homemade pie crust depending on your preference.
- To make it vegan, substitute eggs with flax eggs and use a dairy-free milk and crust.
- Leftovers store well in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 210
- Sugar: 12g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
