Healthy Pumpkin Pie (Video)

Healthy Pumpkin Pie with easy whole wheat crust and silky smooth pumpkin pie filling. A delicious low sugar addition to your healthy Thanksgiving table.

Healthy Pumpkin Pie Recipe

This healthy pumpkin pie recipe is an old recipe of mine that I have tested and retested. Low sugar homemade pumpkin pie from scratch has never been easier. The pie is moderately sweetened with maple syrup, making leftovers suitable for breakfast.

I’m yet to find a healthy pie crust (a shortcut I would love), so I created my own with just whole wheat flour, almond meal and oil. It crisped up on the edges and was yet soft and tender inside thanks to all those healthy fats from almonds and avocado oil.

And the scrapes made delicious cookies.

You have 2 options for the filling. #1 With almond milk which makes more of a custard type pie. #2 Without milk for more of pure pumpkin taste. A matter of personal preference.

How to Make Healthy Pumpkin Pie

1. Make pie crust dough. In a large mixing bowl, combine almond meal or flour, whole wheat flour, oil, milk, maple syrup, baking powder and salt. Mix with spatula continuing with your hands until a ball of dough forms. If necessary, add more milk or flour, use your judgement.
2. Roll the crust. On a flat surface roll out the crust until it’s large enough to cover the pie dish. First, flatten the dough ball with your hands and then use the rolling pin. Dust the dough with flour while rolling, and it might help to place it on a parchment paper half way through for easier rolling and moving.
3. Bake the crust. Transfer crust into the pie dish and mould to fit using your hands. Cut excess dough with kitchen scissors or knife and make nice edges with a fork. Poke the crust and bake for 15 minutes in preheated 425 degrees F oven.
4. Make pumpkin pie filling. In a medium bowl, add eggs and whisk for 30 seconds. Add pumpkin puree, milk, maple syrup, vanilla, pumpkin pie spice, salt and whisk really well.
5. Bake the pie. Pour the filling into pre-baked pie crust. Reduce oven temperature to 350 degrees F and bake for 55 minutes.

Tips

• Use canned pumpkin puree and not pumpkin pie filling. Don’t confuse the two.
• Any milk works.
• Any liquid sweetener works. If using solid honey, make sure you warm it up on the stove to melt.
• When you first remove pie from the oven, it might appear jiggly. Don’t worry, it will solidify in 3-4 hours as it cools.
• Let pumpkin pie cool completely (!!!) before slicing. Using serrated knife, cut into 8 slices.

Can I Make It Ahead?

Yes. I get there are 5 other dishes to be cooked within a few short hours on Thanksgiving Day.

You can bake pumpkin pie the day before. Or make the dough and filling the day before, refrigerate and bake when ready.

Storage

Refrigerate leftovers for up to 3 days. Either tightly wrapped or in an airtight container.

Freeze pumpkin pie leftovers for up to 3 months. Again, tightly wrapped and in a plastic resealable bag or in an airtight container.

Happy Fall and Happy Thanksgiving!

More Healthy Pumpkin Desserts

• Healthy pumpkin bread
• Healthy pumpkin muffins
• Healthy pumpkin cookies
• Healthy pumpkin chocolate chip bread
• Healthy pumpkin blondies

Healthy Pumpkin Pie

Print Recipe

★★★★★

4.7 from 3 reviews

Healthy Pumpkin Pie with easy whole wheat crust and delicious silky pumpkin pie filling.

• Author: Olena of ifoodreal.com
• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 slices 1x
• Category: Dessert
• Method: Oven
• Cuisine: North American

Scale 1x2x3x

Ingredients

Pie Crust:

• 1 1/4 cups almond meal or flour
• 1 1/4 cups whole wheat flour + more for dusting/rolling
• 1/4 cup avocado or coconut oil (melted)
• 1/2 cup any milk (I used unsweetened almond)
• 1 tbsp maple syrup or liquid honey
• 1/8 tsp baking powder
• 1/4 tsp salt
• Cooking spray (I use Misto)

Pumpkin Pie Filling:

• 3 eggs, large
• 15 oz can (2 cups) pumpkin puree (not pumpkin pie filling)
• 1/2 cup any milk (I used unsweetened almond)*
• 1/2 cup maple syrup or liquid honey
• 1/2 tsp pure vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp salt

Instructions

1. Preheat oven to 425 degrees F. Spray 9″ pie dish with cooking spray and set aside.
2. In a large mixing bowl, combine almond meal or flour, whole wheat flour, oil, milk, maple syrup, baking powder and salt. Mix with spatula continuing with your hands until a ball of dough forms. If necessary, add more almond milk or flour, use your judgement.
3. On a flat surface, roll out the crust until it’s large enough to cover the pie dish. First, flatten the dough ball with your hands and then use the rolling pin. Dust the dough with flour while rolling, and it might help to place it on a parchment paper half way through for easier rolling and moving.
4. Transfer crust into the pie dish and mould to fit using your hands. Cut excess dough with kitchen scissors or knife, and make nice edges with a fork.
5. Bake for 15 minutes.
6. While crust is baking, in a medium bowl, add eggs and whisk for 30 seconds. Add pumpkin puree, milk, maple syrup, vanilla, pumpkin pie spice, salt and whisk really well.
7. Reduce oven temperature to 350 degrees F, pour pumpkin pie filling into pre-baked crust and bake pie for 55 minutes.
8. Let pumpkin pie cool completely (!!!) before slicing. Using serrated knife, cut into 8 slices and serve your favourite way.

Make Ahead: You can bake pumpkin pie the day before. Or make the dough and filling the day before, refrigerate and bake when ready.

Store: Refrigerate covered for up to 5 days or freeze tightly wrapped in plastic for up to 3 months.

Notes

*If you prefer more of a custard type pie filling – use milk. For more pure pumpkin puree taste, skip the milk.

★ Did you make this recipe? Please give it a star rating in the comments.

1 slice33016.3 g201.6 mg16.5 g37.7 g9.5 g69.8 mg

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