Healthy Pumpkin  Pie

Healthy Pumpkin Pie is rich, smooth, and creamy, using a healthier filling made with unrefined sugars, no condensed milk and an almond flour and whole wheat-based pie crust! It is a delicious lower-sugar, lower-fat dessert at Thanksgiving.

Pumpkin Puree Eggs Maple Syrup Pure Vanilla Extract Pumpkin Pie Spice Salt Whole Wheat Flour Almond Flour Baking Powder Coconut Oil or Butter

Ingredients You Need

Preheat oven to 375 degrees F. Spray 9" pie dish with cooking spray and set aside. In a large bowl, combine the two flours, baking powder, salt and whisk.


Add cubed butter and work it in with a fork and then hands until the mixture is crumbly.


Add maple syrup and cold water; start mixing with spatula, then use hands until a dough ball forms. If necessary, add a little more water or flour (one teaspoon at a time).


Sprinkle flat surface (countertop) and the dough ball with whole wheat flour.


Using rolling pin, roll out  crust until it's large enough to cover the pie dish. Flatten the dough ball with hands and then use the rolling pin. Dust with more flour as needed.


Transfer crust into the pie dish and mould to fit using your hands.


Cut excess dough with kitchen scissors or knife. Make pretty edges with fork.


Poke the crust with a fork about 15 times all around.


Bake for 15 minutes.


While crust is baking, in a medium bowl, add eggs, pumpkin puree, maple syrup, vanilla, pumpkin pie spice, salt and whisk really well.


Reduce oven temperature to 350 degrees F, pour pumpkin pie filling into pre-baked crust and bake pie for 55 minutes.


Let pumpkin pie cool almost completely (2-3 hours)  before slicing.


Using serrated knife, cut into 8 slices and serve with whipped cream or your favourite way.


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


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