Best Ever Healthy Pumpkin Pie

Are you prepared for an #AmbitiousThanksgiving?! I’ve TONS of apps, sides, mains & desserts from over time that you will discover here, plus lots extra coming your method within the subsequent few weeks. This wonderful healthy pumpkin pie recipe is really certainly one of my absolute favorites to make yr after yr.

If you didn’t know that pumpkin pie is certainly one of my very favourite pies, effectively now you do. I LOVE a extremely good, creamy pumpkin pie and I’m 100% certain that you just don’t want a can of condensed milk to make it completely EPIC. This recipe has a number of particular substances that lighten it up from conventional pumpkin pie, however I promise it tastes identical to the actual deal indulgent pie you recognize and love.

I’ve included loads of methods to customise and make this pumpkin pie your personal, plus straightforward tips for making it forward of time and even freezing it! Save time on Thanksgiving day and prepare on your company to swoon over this unimaginable fall dessert.

FREE Pumpkin Recipe E-Book

Ingredients in healthy pumpkin pie

This recipe is a lightened up model of conventional pumpkin pie and I’ve made it roughly 20 occasions over the previous few years; each time I get rave opinions about how scrumptious and creamy it’s. Here are the substances you’ll want:

Pumpkin puree: use an all pure, pure pumpkin puree for the final word pumpkin taste. You can even make your personal home made pumpkin puree utilizing this tutorial.
Eggs: you’ll want 3 eggs to offer the filling the right texture.
Pure maple syrup: we’re naturally sweetening this healthy pumpkin pie with a little bit of pure maple syrup.
Coconut sugar: I like to make use of coconut sugar for added sweetness and a scrumptious, wealthy taste. Note that it’s going to make the filling a bit darker. You can even use natural cane sugar.
Almond milk: be happy to make use of any milk you need. I prefer to maintain this pumpkin pie dairy free with unsweetened almond milk.
Vanilla extract: for a bit of flavor increase.
Homemade pumpkin pie spices: we’re utilizing cinnamon, ginger, nutmeg, allspice for the right quantity of pumpkin spice taste.

What makes this pumpkin pie recipe healthy?

Yes, this pumpkin pie is made with some better-for-you substances than the normal model, however I promise it’s simply pretty much as good because the pumpkin pie you’re used to from good outdated Baker’s Square (please inform me you recognize what that’s!)

It’s naturally sweetened: this recipe requires only a tiny little bit of each pure maple syrup and coconut sugar (or common sugar) as an alternative of numerous refined sugar. You are welcome to make use of common sugar in case you’d like.
It’s dairy free: we’re not utilizing any condensed milk, which is principally common milk that has had the water eliminated and infrequently has sugar added to it. It’s utilized in many thick pie fillings to sweeten and provides the pie texture. Instead, you’ll simply want a little bit of dairy free milk! I like to make use of unsweetened almond milk.
It makes use of pure pumpkin: as an alternative of choosing a canned pumpkin pie filling, we’re making a home made filling with pure pumpkin puree (keep in mind to make your personal with these tips!) and a mix of LOTS of scrumptious spices.

Choose your crust

My home made all butter pie crust is SO scrumptious and simpler to make than you suppose! However, it’s also possible to be happy to make use of your favourite store-bought pie crust as effectively.

Alternatively, you possibly can completely make this pumpkin pie with none crust. I’ve examined it and it comes out good each time. Just pour it right into a greased pie pan and bake as directed. This is a good choice in case you’re feeling lazy and don’t wish to make a crust, or in case you simply want a crustless pie.

Try a gluten free and paleo choice

If you’re searching for a gluten free pumpkin pie, strive making my paleo pumpkin pie bars. They’re SO good, straightforward to make, and the crust is made with each almond flour and coconut flour to maintain the bars gluten free, grain free, and paleo-friendly. YUM.

Alternatively, you may make this pumpkin pie with none crust. I’ve examined it and it comes out good each time. Just pour it right into a greased pie pan and bake as directed. This is a good choice in case you’re feeling lazy and don’t wish to make a crust, or in case you simply want a crustless pie.

Can I make the filling forward of time?

Yes! Simply combine the pumpkin pie filling collectively and place it in an hermetic container within the fridge for as much as 4-5 days earlier than including it to your pie crust and baking it. It’s such a good way to save lots of time earlier than Thanksgiving.

How to retailer home made healthy pumpkin pie

Once your pumpkin pie is totally cooled, wrap it or place slices into hermetic containers and retailer it within the fridge for as much as 3-4 days. Enjoy straight from the fridge with some whipped cream, in fact!

Can you freeze pumpkin pie?

Yes! To freeze home made pumpkin pie merely let it cool fully, wrap it up effectively and freeze it for as much as 1 month. Before serving let the pumpkin pie thaw within the fridge in a single day. I may also recommend baking it in an aluminum pie dish so that you just don’t should freeze your good pie pan.

Watch me make this healthy pumpkin pie recipe

More Thanksgiving desserts to strive

Get extra scrumptious dessert concepts right here, and all of our Thanksgiving recipes right here!

I hope you’re keen on this healthy pumpkin pie recipe! If you make it, you should definitely go away a remark & score under in order that I understand how you favored it. Enjoy, xoxo!

Best Ever Healthy Pumpkin Pie

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Serves9 servings

Creamy, healthy pumpkin pie from scratch that naturally sweetened with pure maple syrup. This easy-to-make pumpkin pie recipe will knock your socks off! Serve with dairy free or common ice cream, or a bit of whipped cream for a deal with.

Ingredients

1 pie crust
For the pumpkin filling:
1 (15 ounce) can pumpkin puree
3 eggs
¼ cup pure maple syrup
¼ cup coconut sugar (or natural cane sugar)
¼ cup unsweetened almond milk (any milk will work)
1 teaspoon vanilla extract
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon floor ginger
½ teaspoon allspice
¼ teaspoon salt

Instructions

Make pie crust as directed.
Preheat oven to 350 levels F.
Make the filling: In a big bowl, add the pumpkin puree, eggs, pure maple syrup, coconut sugar (or common sugar) almond milk, vanilla, cinnamon, nutmeg, floor ginger, allspice and salt. Mix till effectively mixed and fully clean. Pour into pie pan.
Bake for 50-60 minutes till filling is not jiggly. Check pie after each 20 minutes to ensure crust is not burning. If it’s getting a bit of too golden brown, merely cowl pie edges with foil or a pie defend.
Allow pie to chill for at the very least an hour earlier than serving. Pie must be saved in fridge as soon as fully cool. Top with whipped cream or ice cream. Store pie in fridge. Serves 9.

Recipe Notes

*Feel free to make this pie with a store-bought crust as an alternative of home made. It will nonetheless be scrumptious!
If you make this with coconut sugar, the pie filling will probably end up a bit darker, however nonetheless work completely and be extremely scrumptious.
You can completely make this pumpkin pie with none crust. I’ve examined it and it comes out good each time. Just pour it right into a greased pie pan and bake as directed. This is a good choice in case you’re feeling lazy and do not wish to make a crust, or in case you simply want a crustless pie.
See the complete put up for simple methods to retailer, freeze, and make the pie forward of time!