There’s nothing quite like the aroma of a homemade pumpkin pie wafting through the kitchen, especially during the cozy fall months. This healthy pumpkin pie recipe holds a special place in my heart as it brings back memories of family gatherings and autumn adventures. One crisp fall afternoon, while apple-picking with my kids, we stumbled upon a local farmer’s market selling the freshest pumpkins. Inspired by the seasonal bounty, we decided to make a healthier version of our favorite pumpkin pie, swapping out some ingredients for lighter alternatives. The result was a delicious, guilt-free dessert that quickly became a family favorite.
This healthy pumpkin pie is perfect for those who are mindful of their sugar intake but still crave that classic pumpkin pie flavor. The maple syrup adds a natural sweetness, while the almond milk keeps it light and creamy. One tweak I love to make is adding a pinch of nutmeg and ginger to the filling for an extra kick of warm spices. You can also experiment with different types of milk or sweeteners based on your preferences.
Whether you’re making it for a holiday dinner or just because, this pie is sure to be a hit. It’s easy to make, wonderfully flavorful, and best of all, healthy! I hope you enjoy this recipe as much as my family and I do. Happy baking!
How to Make Healthy Pumpkin Pie
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Ingredients
- 1 teaspoon pumpkin pie spice (or cinnamon)
- 1 9-inch pie crust
- 3/4 cup maple syrup
- 1 tablespoon cornflour (or cornstarch)
- 1 1/4 cups unsweetened almond milk (or any milk of choice)
- 15 oz pumpkin puree (not pumpkin pie filling)
Directions
- Set your oven to preheat at 350°F. Prepare the pie crust and set it aside.
- In a saucepan, combine all the ingredients and mix thoroughly until the cornflour is fully dissolved. Heat over medium, stirring constantly until the mixture thickens and begins to bubble gently.
- Blend the mixture with a stick or hand mixer until it is smooth and creamy. Let the filling cool slightly before pouring it into the prepared pie crust.
- Place the pie in the preheated oven and bake for approximately 40 minutes, or until the crust turns golden brown.
- Once baked, allow the pie to cool completely, then refrigerate it for at least an hour to let it firm up before serving.
FAQs:
Can I use a store-bought pie crust for this healthy pumpkin pie recipe?
Yes, you can use a store-bought pie crust for convenience. Just make sure it is a 9-inch crust to match the recipe requirements.
What can I use as a substitute for cornflour or cornstarch in this recipe?
If you don’t have cornflour or cornstarch, you can use arrowroot powder or tapioca starch as a substitute in the same quantity. Both work well as thickening agents.
How can I make this pumpkin pie recipe vegan?
To make this recipe vegan, ensure that the pie crust is vegan-friendly, and use almond milk or any other plant-based milk. The rest of the ingredients in this recipe are already vegan.
Is it possible to reduce the sweetness in this pumpkin pie?
Yes, if you prefer a less sweet pie, you can reduce the amount of maple syrup. Start with 1/2 cup instead of 3/4 cup, and adjust to taste if necessary.
How should I store the pumpkin pie, and how long will it keep?
Store the pumpkin pie in the refrigerator, covered with plastic wrap or aluminum foil. It will keep well for up to 4 days. For longer storage, you can freeze the pie for up to a month.
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Cook and puree the pumpkin until smooth, and then measure 15 oz to use in the recipe. Fresh pumpkin may have more water content, so ensure it is well-drained before using.
Healthy Pumpkin Pie
Ingredients
- 1 9- inch pie crust * See notes
- 1 1/4 cups unsweetened almond milk or any milk of choice
- 1 teaspoon pumpkin pie spice or cinnamon
- 3/4 cup maple syrup
- 1 tablespoon cornflour or cornstarch
- 15 oz pumpkin puree not pumpkin pie filling
Instructions
- Preheat your oven to 350F. Prepare the pie crust and set it aside.
- In a saucepan, combine all the ingredients and stir well to ensure the cornflour is completely dissolved. Place over medium heat and stir continuously until the mixture thickens and starts to bubble gently.
- Use a stick or hand mixer to blend everything until smooth and creamy. Allow the filling to cool slightly before pouring it into the pie crust.
- Bake the pie in the oven for about 40 minutes, until the pastry is golden brown.
- Let the pie cool completely before refrigerating it for at least an hour to firm up.
