Over Canadian Thanksgiving, I ate 2 pumpkin pies: one from Costco, and one from a local restaurant. I can attest that my healthy pie is delicious, healthier and super easy to make because I get there are 5 other dishes to be cooked within a few short hours. Or bake pumpkin pie the day before, or make the dough and filling and refrigerate until ready to bake.
It is an old recipe of mine that I have tested and re-tested, and turned into a video. This healthy pumpkin pie is moderately sweetened with maple syrup, suitable enough to serve me as a breakfast and a kids’ after school snack. You have 2 options for the filling: with almond milk which makes more of a custard type pie, and without for more pure pumpkin puree taste. A matter of personal preference and both pies will solidify, you just have to be patient and let it cool for 3-4 hours.
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 (finely ground almonds in a food processor), and avocado oil. It baked 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.
Happy Fall and Happy Thanksgiving!
How to Make Healthy Pumpkin PiePrint
Healthy Pumpkin Pie
Healthy Pumpkin Pie with easy whole wheat and almonds crust with a touch of avocado oil, and silky delicious pumpkin puree filling. Nothing complicated in this recipe.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 slices 1x
- 1 1/4 cups almond meal or flour*
- 1 1/4 cups whole wheat flour + more for dusting/rolling
- 1/4 cup avocado oil or coconut oil (melted)
- 1/2 cup almond milk, unsweetened
- 1 tbsp maple syrup
- 1/8 tsp baking powder
- 1/4 tsp salt
- Cooking spray (I use Misto)
Pumpkin Pie Filling:
- Preheat oven to 425 degrees F. Spray 9″ pie dish with cooking spray and set aside. In a large mixing bowl, combine Crust ingredients and mix with spatula, continuing with your hands until a ball of dough forms. If necessary, add more almond milk or flour, use your judgement.
- 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.
- 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. *** Bake for 15 minutes.
- While crust is baking, in a medium bowl, add eggs and whisk for 30 seconds. Add remaining Pumpkin Pie Filling ingredients and whisk really well. Pour into pre-baked crust, reduce oven temperature to 350 degrees F and bake for 55 minutes.
- Let pumpkin pie cool completely (!!!) before slicing. Using serrated knife, cut into 8 slices and serve your favourite way.
Store: Refrigerate covered for up to 5 days or freeze tightly wrapped in plastic for up to 3 months.
*Make your own by grinding raw almonds in a food processor. **If you prefer more of a custard type pie filling – use milk. For more pure pumpkin puree taste, skip the milk. ***Shape leftover crust into small round cookies and bake as well.
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