Get the Recipe: Healthy Pumpkin Pie
This healthy pumpkin pie features a flaky buttery crust and creamy pumpkin filling! This version is made with less sugar and no heavy cream. It is a lighter version of the classic pie. Great for Thanksgiving, Christmas, holidays, and more!
Ingredients
- 1 gluten free pie crust
- 1 ¾ cups canned pumpkin purée
- ⅔ cup granulated sugar
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 2 large eggs
- 1 cup canned coconut cream
- whipped cream, optional for serving
Instructions
- First, preheat your oven to 425°F (220°C).
- Place the gluten free pie crust in a 9-inch pie dish. Crimp or decorate the edges as desired.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, salt, ground cinnamon, ground ginger, ground cloves, and ground nutmeg. Mix until well combined.
- In a separate bowl, beat the eggs and then add them to the pumpkin mixture. Mix until the eggs are fully incorporated.
- Shake the coconut cream can gently to mix. Then, gradually pour in the coconut cream while stirring the mixture continuously. Mix until the filling is smooth and well combined.
- Pour the pumpkin filling into the prepared pie crust, spreading it out evenly.
- Place the pie in the preheated oven and bake for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 to 50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
- Once done, remove the pie from the oven and let it cool completely on a wire rack.
- Once cooled, refrigerate the pie for at least 2 hours to allow it to set completely.
- Serve slices of pumpkin pie chilled, topped with whipped cream, for a delicious fall dessert!
Notes
- Feel free to use any pie crust recipe. Store bought and homemade both work well.
- The filling mixture will be creamy.
- Use canned coconut cream. Shake the can before using.
- Bake until a toothpick inserted comes out clean.
- Allow the pie to fully cool then refrigerate before slicing into.
- Store leftovers in the fridge for up to 4 days.
Calories: 313kcal, Carbohydrates: 36g, Protein: 5g, Fat: 18g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.004g, Cholesterol: 41mg, Sodium: 268mg, Potassium: 251mg, Fiber: 3g, Sugar: 18g, Vitamin A: 8401IU, Vitamin C: 3mg, Calcium: 32mg, Iron: 2mg