Wholesome Pumpkin Pie Recipe

This luscious and delightful Healthy Pumpkin Pie is an ideal dessert for the holiday season! It’s incredibly simple to prepare, naturally sweetened with maple syrup, and is fantastic when served with whipped cream or vanilla ice cream!

Nothing compares to enjoying a slice of rich pumpkin pie after a hearty Thanksgiving feast! This Healthy Pumpkin Pie, made from scratch, ticks all the boxes and is unbelievably easy to create. It’s warm, inviting, and the best part is, you don’t need heaps of sugar or heavy cream to achieve that classic pumpkin pie flavor. Whether you’re hosting Thanksgiving this holiday season, taking a dish to a fall celebration, or simply have a sweet craving, this pumpkin pie recipe is just for you!

Reasons to Adore This

• Naturally sweetened – this nutritious pie contains no refined sugars and is sweetened with a mix of maple syrup, coconut sugar, and warm spices.
• Simple to prepare – this pumpkin pie comes together in mere minutes with just a handful of basic pantry items mixed in one bowl. For added convenience, you can use a pre-made pie crust!
• Can be prepared in advance – the highlight of this recipe is that pumpkin pie tastes even better as it sits. The flavors intensify, and the texture becomes even silkier, making it a perfect no-stress holiday dessert that you can prepare ahead of time.
• Ideal holiday dessert – always a hit and a scrumptious part of your Thanksgiving spread without the guilt. Your guests will appreciate this treat!

Ingredients You Will Require

• pumpkin puree – opt for canned pumpkin puree, ensuring it’s 100% pure pumpkin and not pumpkin pie filling, which contains excessive sugar.
• eggs – they provide the pumpkin pie with a perfect custard consistency while binding all the components together.
• milk – I opted for unsweetened almond milk to keep it dairy-free, but you can use any milk you have available. Coconut cream would also be a delicious alternative.
• sweeteners – we are using a blend of pure maple syrup and coconut sugar instead of brown sugar to sweeten this pumpkin pie while avoiding refined sugars.
• vanilla extract – adds a boost of flavor and balances the spices perfectly.
• warm spices – a mix of pumpkin pie spice and cinnamon creates the coziest pumpkin pie!
• pie crust – you can use a store-bought pie crust or feel free to make one yourself. Gluten-free or dairy-free pie crusts are also available if necessary.

Steps to Create Healthy Pumpkin Pie

1. Prepare the filling. In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, coconut sugar, vanilla, spices, and salt until blended smoothly.
2. Transfer to the pie crust. Set the pie crust on a baking sheet and pour the pumpkin pie filling into the shell.
3. Bake. Place the pumpkin pie in your preheated oven at 350 degrees and bake for 50 to 60 minutes, until set and the edges are firm.
4. Allow to cool. Take the pie out of the oven and let it cool completely for about 2 to 3 hours before slicing. Top with whipped cream or refrigerate until ready to serve.

Serving Suggestions

• A dollop of whipped cream or coconut cream
• Toasted pecans or walnuts on top
• A drizzle of warm maple syrup
• Sprinkle of cinnamon or pumpkin pie spice
• A scoop of vanilla ice cream

Tips for Creating the Ultimate Pumpkin Pie

• Use 100% pure pumpkin puree – ensure you are selecting pure pumpkin puree, avoiding pumpkin pie filling to keep the recipe lower in sugar.
• Avoid overmixing – gently mix the filling just until everything is combined. Overmixing can introduce too much air, leading to cracks.
• Bake until just set – your pumpkin pie is perfectly cooked when the outer 2 inches are firm, while the center has a gentle jiggle like jello. The pie will continue cooking as it cools!
• Cover the crust if necessary – if you see the crust beginning to brown while the pie is still baking, cover the edges with aluminum foil or a pie shield.
• Cool at room temperature – rapid temperature changes can lead to cracks, so allow the pie to cool completely at room temperature before refrigerating.
• Chill before cutting – custard pies need time to completely set, so it’s advisable to chill for at least 2 to 4 hours (or overnight) for the neatest slices. The flavors will also become richer by the next day!

Variations

• Crust options – save time by using a store-bought pie crust or feel free to craft your own! A graham cracker pie crust would also be delightful.
• Alternative sweeteners – this recipe utilizes maple syrup for a warm, rich sweetness and coconut sugar to avoid refined sugars, but feel free to substitute with honey, granulated sugar, or brown sugar.
• Spice substitutes – if you lack pumpkin pie spice, you can create your own with 2 teaspoons cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and a pinch of cloves or allspice.
• Dairy-free options – making this pumpkin pie dairy-free is easy by using almond milk, oat milk, coconut milk, or coconut cream in the filling.
• Gluten-free options – choose your preferred store-bought gluten-free pie crust or make your own utilizing oat flour or a gluten-free flour blend.

Preparing Ahead of Time

Pumpkin pie ranks among the best make-ahead desserts as the flavor actually improves with time! Whether you’re getting ready for a holiday gathering or planning ahead for busy weeks, here are some tips on prepping, storing, and freezing your pumpkin pie.

• Prepare the filling ahead – mix the entire pumpkin pie filling 1 to 2 days in advance and store it in a sealed airtight container in the fridge. Before baking, just give it another whisk to re-mix the spices and pour it into the crust.
• Make the crust in advance – if you’re not using a store-bought crust, you can fully bake your crust 1 to 2 days prior and simply keep it wrapped at room temperature until you’re ready to fill.
• Baking the pie in advance – pumpkin pie actually sets better when chilled overnight, making it an excellent dessert to bake 24 hours prior to serving. Just ensure the pie has cooled completely before covering with foil or plastic wrap and refrigerating.

Storing Your Pumpkin Pie

To Store: Once cooled, pumpkin pie can be kept in your refrigerator covered with plastic wrap for 3-4 days. You can serve leftover pie cold, at room temperature, or heat it in the microwave for 10 to 15 seconds. If the crust becomes a bit soft, you can crisp individual slices in the oven at 325 degrees F for about 5 minutes.

To Freeze: You can either wrap the entire pie tightly with plastic wrap along with a layer of foil or freeze individual slices for easy access! Pumpkin pie remains good for up to 2 months in the freezer. When you’re ready to enjoy, allow the pie to thaw overnight in the refrigerator before serving.

More Pumpkin Recipes

Enjoy this Healthy Pumpkin Pie recipe! If you love it as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

**Nutritious Pumpkin Pie Recipe: A Delicious and Healthy Twist on a Classic Dessert**

Pumpkin pie is a cherished dessert, especially during the autumn and holiday times. Traditionally rich and creamy, it can also be transformed into a nutritious option without sacrificing taste. Here’s a recipe that merges the classic flavors of pumpkin pie with healthier components, allowing you to enjoy a slice without guilt.

**Required Ingredients:**

*For the Crust:*
– 1 1/2 cups almond flour
– 1/4 cup melted coconut oil
– 1 tablespoon honey or maple syrup
– 1/4 teaspoon salt

*For the Filling:*
– 1 can (15 ounces) pure pumpkin puree
– 3/4 cup unsweetened almond milk or any plant-based milk
– 1/2 cup honey or maple syrup
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt

**Instructions:**

1. **Prepare the Crust:**
– Preheat oven to 350°F (175°C).
– In a mixing bowl, combine almond flour, melted coconut oil, honey or maple syrup, and salt. Mix until the dough holds together.
– Press the dough evenly into a 9-inch pie pan, ensuring it covers the bottom and sides.
– Bake the crust for 10 minutes, then remove from the oven and let cool.

2. **Prepare the Filling:**
– In a large bowl, whisk together the pumpkin puree, almond milk, honey or maple syrup, eggs, and vanilla extract until smooth.
– Mix in the cinnamon, ginger, nutmeg, cloves, and salt.

3. **Assemble the Pie:**
– Pour the filling into the pre-baked crust, smoothing the top with a spatula.
– Bake in the preheated oven for 50-60 minutes, or until the filling is set and a toothpick in the center comes out clean.

4. **Cool and Serve:**
– Allow the pie to cool at room temperature for at least 2 hours to help the filling set completely.
– Serve chilled or at room temperature, optionally garnished with whipped coconut cream or a sprinkle of cinnamon.

**Nutritional Benefits:**

– **Pumpkin:** A powerhouse of vitamins A and C, fiber, and antioxidants, pumpkin is fantastic for boosting immunity and enhancing skin health.
– **Almond Flour:** A gluten-free substitute for regular flour, almond flour is rich in protein, healthy fats, and vitamin E.
– **Coconut Oil:** Contains healthy medium-chain triglycerides (MCTs) that may aid metabolism.
– **Honey/Maple Syrup:** Natural sweeteners that provide trace vitamins and minerals, unlike refined sugar.

This nutritious pumpkin pie is a lovely way to relish a classic dessert while benefiting from wholesome ingredients. Ideal for festive gatherings or a cozy evening in, it’s a treat that delights both the taste buds and the body.