Healthy Pumpkin Pie Recipes

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BEST EVER HEALTHY PUMPKIN PIE



Best Ever Healthy Pumpkin Pie image

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 regular ice cream, or a little whipped cream for a treat.

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Dairy Free     Dessert     Fall     Pie     Thanksgiving

Time 1h30m

Number Of Ingredients 13

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 organic cane sugar)
¼ cup unsweetened almond milk (any milk will work)
1 teaspoon vanilla extract
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
½ teaspoon allspice
¼ teaspoon salt

Steps:

  • Make pie crust as directed.
  • Preheat oven to 350 degrees F.
  • Make the filling: In a large bowl, add the pumpkin puree, eggs, pure maple syrup, coconut sugar (or regular sugar) almond milk, vanilla, cinnamon, nutmeg, ground ginger, allspice and salt. Mix until well combined and completely smooth. Pour into pie pan.
  • Bake for 50-60 minutes until filling is no longer jiggly. Check pie after every 20 minutes to make sure crust isn't burning. If it is getting a little too golden brown, simply cover pie edges with foil or a pie shield.
  • Allow pie to cool for at least an hour before serving. Pie should be kept in fridge once completely cool. Top with whipped cream or ice cream. Store pie in fridge. Serves 9.

Nutrition Facts : ServingSize 1 slice, Calories 229 kcal, Carbohydrate 28 g, Protein 4.6 g, Fat 11.9 g, SaturatedFat 6.7 g, Fiber 2.8 g, Sugar 13.3 g

" HEALTHY" PUMPKIN PIE



I made up this recipe and whipped it up the night before Thanksgiving, it was great! It's about as healthy as a pie can possibly be! Only problem was that my crust was soggy, but the packaging gave a suggestion to that, which I have included to keep yours from going soggy. plus it's delicious, low-fat and sugar-free. What more could you ask for in a pie?!

Provided by Wishing Barbie

Categories     Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

1 (15 ounce) can pumpkin (about 1 3/4c)
8 ounces skim milk (has a slight taste) or 8 ounces low-fat soymilk (has a slight taste)
3 egg whites
2/3 reduced fat graham cracker crust (take off the sides of the crust and discard)
3/4 cup Splenda sugar substitute
pumpkin pie spice
2 egg whites, for the crust

Steps:

  • Preheat oven to 425°F.
  • Mix pumpkin, milk, and egg whites until smooth.
  • Gradually stir in Splenda (1/4 cup at a time).
  • Add the pumpkin pie spice; taste and add more if need be.
  • Pour into crust** and spread evenly.
  • Bake in the oven for 15 minutes then reduce the temperature to 350°F and bake for another 45 minutes (may vary depending on ovens).
  • Let cool and serve your favorite way.
  • **To make to crust less likely to turn soggy (like mine), beat some egg whites and brush over the crust and bake at 350°F for about 5 minutes.

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