Healthy Pumpkin Pie

This delicious treat is free from dairy and naturally sweetened with the richness of maple syrup and the subtle sweetness of coconut sugar. This rich and indulgent treat is simplicity itself to prepare, yet promises to become the star of your festive celebrations.
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Why You’ll Love This Pie Ingredients Needed Why settle for a traditional pumpkin pie when you can make a healthier version that’s just as delicious? To start, swap out the usual refined sugar for honey or maple syrup – both of which offer a richer flavor and more nutritional benefits. Next, opt for whole wheat pastry flour instead of all-purpose flour to boost the fiber content. And don’t forget to add in some extra spices like cinnamon, nutmeg, and ginger to give your pie an extra kick of antioxidants. Now that we’ve got our ingredients, let’s get started! Preheat your oven to 425 degrees Fahrenheit and whisk together those whole wheat pastry flour, honey or maple syrup, melted coconut oil, pumpkin puree, eggs, salt, cinnamon, nutmeg, and ginger. Pour the mixture into a pre-baked pie crust (homemade or store-bought – we won’t judge!) and bake for 15 minutes before reducing the heat to 350 degrees Fahrenheit and continuing to cook for another 30-40 minutes, or until the filling is set. To make things even healthier, consider adding some extra ingredients like chopped nuts or seeds for added crunch and nutrition. And don’t be afraid to get creative with your spices – a pinch of cayenne pepper can add a nice kick without overwhelming the other flavors!Brittany’s Tips!How to Store Leftover Pie Frequently Asked Questions More Holiday Desserts

If you’re seeking a nutritious alternative to traditional Thanksgiving desserts, look no further than this wholesome pumpkin pie recipe, which I’m thrilled to share with you.

For months, I’ve refined a recipe that’s undergone numerous iterations; if you’re familiar with my Instagram feed, you’ll recall our rigorous testing process, which involved tweaking and perfecting the formula no less than 10 times before arriving at the final version I’m excited to share with you today.

Despite its lighter version, this recipe remains surprisingly rich in creaminess while retaining the authentic pumpkin spice flavour. This pie truly excels in terms of flavor and authenticity – I assure you, its taste is unmistakably genuine.

Here’s a traditional pumpkin pie recipe that I’ll be serving at our family gathering along with other classic Thanksgiving dishes, including wild rice stuffing, roasted Brussels sprouts with bacon, green bean casserole, homemade cranberry sauce, and sweet potato casserole. I’m thrilled to give it a go! The kids are absolutely loving this sweet and tangy treat.

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Why You’ll Love This Pie

Classic pumpkin pie typically relies on a blend of white sugar and dairy products such as evaporated milk, condensed milk, or half-and-half for its signature sweetness and creaminess. This recipe contains no refined sugar and no dairy products. By crafting a pie that relies on the subtle sweetness of maple syrup and coconut sugar, we achieve a naturally sweetened treat, while substituting dairy with oat milk ensures its accessibility for those with dietary restrictions. With significantly reduced sugar content compared to many classic pumpkin pie recipes, this version offers a deliciously sweet yet healthier twist on the traditional dessert.
This pumpkin pie requires a mere handful of ingredients and follows a simple, quick process, making it an effortless treat to prepare – even more so when relying on store-bought pie crust for added convenience.
This pie is a fantastic addition to your Thanksgiving menu, providing a lighter dessert option that’s both creamy and indulgent. Few people will notice the subtle difference in this delightful dessert.

Ingredients Needed

The crowning jewel, infusing an irresistible pumpkin essence that’s synonymous with warm, fuzzy feelings. You can utilise either store-bought canned or freshly made homemade pumpkin puree for your recipe. It’s essential to use genuine pumpkin puree, untainted by the sweetness of pumpkin pie mix, to ensure a authentic flavor profile in your recipe.
You’ll require two eggs and either one additional whole egg or an egg white to complete this recipe. It’s the combination of cooking time and gentle heat that yields this velvety consistency.
Using unsweetened oat milk adds a touch of creaminess without dairy, although you can substitute with unsweetened almond milk or coconut milk if preferred.
adds a subtle, effortless sweetness that harmonizes beautifully with the pumpkin and warm spices. It’s my go-to sweetener! Ensure you’re using genuine pure maple syrup for the best flavor, avoiding pancake syrup which is often sweetened with high-fructose corn syrup.
As the flavors meld together, a subtle undertone of velvety caramel emerges, enriching the overall taste experience and imbuing the pie with a depth of character. A healthier sweetener option, honey is an excellent substitute for refined sugar in many recipes.
A dash of cream to harmonize the notes and infuse warmth.
We’re blending cinnamon, ground ginger, and nutmeg to craft the quintessential pumpkin spice flavour profile. If you prefer the warmth of cloves or allspice, consider adding a pinch to your recipe.
Using a pre-made 9-inch store-bought pie crust simplifies the process. I’m delighted by Wholly Wholesome’s commitment to using minimal, organic ingredients in their traditional frozen pie crusts, which include a gluten-free option for added versatility. Whether you prefer convenience or creativity, consider using a store-bought pie crust or taking the opportunity to craft your own from scratch. A delightful homemade pie crust recipe awaits!

Why settle for a traditional pumpkin pie when you can make a healthier version that’s just as delicious? To start, swap out the usual refined sugar for honey or maple syrup – both of which offer a richer flavor and more nutritional benefits. Next, opt for whole wheat pastry flour instead of all-purpose flour to boost the fiber content. And don’t forget to add in some extra spices like cinnamon, nutmeg, and ginger to give your pie an extra kick of antioxidants.

Now that we’ve got our ingredients, let’s get started! Preheat your oven to 425 degrees Fahrenheit and whisk together those whole wheat pastry flour, honey or maple syrup, melted coconut oil, pumpkin puree, eggs, salt, cinnamon, nutmeg, and ginger. Pour the mixture into a pre-baked pie crust (homemade or store-bought – we won’t judge!) and bake for 15 minutes before reducing the heat to 350 degrees Fahrenheit and continuing to cook for another 30-40 minutes, or until the filling is set.

To make things even healthier, consider adding some extra ingredients like chopped nuts or seeds for added crunch and nutrition. And don’t be afraid to get creative with your spices – a pinch of cayenne pepper can add a nice kick without overwhelming the other flavors!

Combine all the filling ingredients in a substantial mixing bowl.

Combine all ingredients thoroughly to achieve a silky and uniform texture.

Pour the batter smoothly into a well-prepared pie crust to ensure a neat and even filling.

Preheat the oven to the desired temperature and position the pie on the lowest rack, then bake for a duration of 50 to 60 minutes, or until the filling has reached a set consistency.

Brittany’s Tips!

To ensure a perfectly baked pie crust, I suggest placing it on the bottom oven rack, allowing the crust to cook evenly while preventing the filling from cooking too quickly.
To avoid an unevenly baked pie that may crack, it’s essential not to overcook it. You’re aiming to perfectly bake your pie, achieving a tender crust and a filling that’s delightfully wobbly, yet not too runny? The pie will set fully as it cools down.
To prevent crust edges from browning excessively, consider covering them with aluminum foil or a pie shield during baking.
Ensure that the pie has cooled thoroughly to room temperature prior to refrigerating it. If you place the pie in the fridge too hastily, it may crack due to the abrupt shift in temperature?

How to Store Leftover Pie

After the pie has cooled to room temperature, seal it securely with plastic wrap or aluminium foil, then place it in the refrigerator for storage. Alternatively, consider storing each piece in a tightly sealed container to maintain freshness and quality. This stored food will remain fresh and safe to consume for approximately three to four days when refrigerated. When preparing a pie ahead of time, consider refrigerating it to allow the filling to set further, resulting in a neater and more manageable slice when serving.

You can freeze this pie, either whole or sliced, for up to three months for extended storage. To preserve a perfectly frozen pie, encase the cooled dessert in a snug layer of plastic wrap, followed by a durable coating of aluminum foil, thereby safeguarding against the detrimental effects of freezer burn. To preserve freshness, store individual slices in an airtight, freezer-safe container for optimal results. Ready to indulge? Thaw the pie in the refrigerator overnight and serve it chilled, accompanied by a dollop of whipped cream, should you desire.

Frequently Asked Questions

The pie is finished when its crust is crisp and golden, while the filling retains a delicate wobble in the middle upon gentle jostling. As it cools, it will solidify further. If the crust edges start to brown excessively, consider covering them with foil to protect against overcooking?

Yes! This scrumptious pumpkin pie, a perfect treat for the holidays, is ideal for preparing ahead of time to simplify your festive gatherings. As the filling firms up over time, you can confidently prepare this pie 1-2 days in advance of serving, allowing for a seamless presentation on the desired date. Store the dish covered in the refrigerator until you’re prepared to serve. Prepared fillings can be stored in an airtight container in the refrigerator for later use, allowing you to bake at a moment’s notice.

Cracks in the pumpkin pie can occur due to various factors. Reasons why pie crust may become tough include overbaking, placing it too high in the oven, and rapid cooling. Don’t stress about minor imperfections – a dollop of whipped cream can conceal even the most noticeable cracks.