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Best Ever Healthy Pumpkin Pie Recipe

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★★★★★

4.8 from 54 reviews

This Best Ever Healthy Pumpkin Pie is a creamy, homemade dessert made from scratch and naturally sweetened with pure maple syrup and coconut sugar. It offers a lightened-up alternative to traditional pumpkin pie, using pure pumpkin puree, dairy-free almond milk, and a blend of warm spices. Perfect for Thanksgiving or any fall gathering, this easy-to-make pie yields a rich, flavorful dessert that can be served with whipped cream or dairy-free ice cream.

Ingredients

Scale

For the Pie Crust

  • 1 pie crust (homemade or store-bought)

For the Pumpkin Filling

  • 1 (15 ounce, 425g) can pumpkin puree
  • 3 eggs
  • ¼ cup (78g) pure maple syrup
  • ¼ cup (39g) coconut sugar (or organic cane sugar)
  • ¼ cup (60g) unsweetened almond milk (or any milk of choice)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground allspice
  • ¼ teaspoon salt

Instructions

  1. Prepare the Pie Crust: Make your preferred pie crust according to your recipe or use a store-bought crust. Place it in a pie pan and set aside.
  2. Preheat the Oven: Set your oven to 350°F (175°C) to preheat while you prepare the filling.
  3. Make the Pumpkin Filling: In a large mixing bowl, combine pumpkin puree, eggs, pure maple syrup, coconut sugar (or organic cane sugar), almond milk, vanilla extract, cinnamon, nutmeg, ginger, allspice, and salt. Whisk thoroughly until the mixture is smooth and homogeneous.
  4. Fill the Pie Shell: Pour the pumpkin filling evenly into the prepared pie crust or a greased pie pan if making crustless.
  5. Bake the Pie: Place the pie in the oven and bake for 50-60 minutes. Check every 20 minutes to ensure the crust or edges are not burning. If the crust browns too quickly, cover the edges with aluminum foil or a pie shield to protect it.
  6. Cool the Pie: Once baked, remove the pie from the oven and let it cool for at least one hour at room temperature to set properly.
  7. Chill and Serve: Refrigerate the cooled pie to chill before serving. Top with whipped cream or dairy-free ice cream as desired. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 1 month.

Notes

  • You can use a store-bought crust instead of homemade for convenience and the pie will still be delicious.
  • If using coconut sugar, the pie filling might have a darker color but will maintain excellent flavor.
  • The pie can be made crustless by pouring the filling into a greased pie pan and baking as directed for a simpler, lower-carb option.
  • Prepare the filling ahead of time and store it in an airtight container in the refrigerator for 4-5 days before baking to save time.
  • To freeze the pie, cool completely, wrap well in plastic wrap and aluminum foil, then freeze for up to one month. Thaw overnight in the refrigerator before serving.

Keywords: healthy pumpkin pie, pumpkin pie recipe, dairy-free pumpkin pie, naturally sweetened pumpkin pie, Thanksgiving dessert, fall dessert

Find it online: https://lucabites.com/best-ever-healthy-pumpkin-pie-recipe/