Creamy, healthier pumpkin pie from scratch that’s naturally sweetened with pure maple syrup. This easy-to-make pumpkin pie recipe will knock your socks off! Serve with dairy free or regular ice cream, or a little whipped cream for a treat.
A very #AmbitiousThanksgiving is coming! To start it out, I’ve got this amazing healthy pumpkin pie recipe.
If you didn’t know that pumpkin pie is my very favorite, well now you do! I LOVE a really good, creamy pumpkin pie and I’m 100% sure that you don’t need a can of condensed milk to make it absolutely EPIC.
This recipe is a lightened up version of traditional pumpkin pie and I’ve made it approximately 6 times already this year. It calls for just a tiny bit of both pure maple syrup and coconut sugar (or regular sugar) and a blend of LOTS of delicious spices. It’s dairy free and I promise it’s just as good as the pumpkin pie you’re used to from good old Baker’s Square (please tell me know you know that is!).
I won’t spend too much talking about how delicious this pumpkin pie is, but I really want you to just get on to the recipe and bake it ASAP.
There are just a few things you should know before you make this healthy pumpkin pie:
1.) You can make this pie using any crust, but I’m including my crust recipe in case you want to make it yourself! I always love a good flakey pie crust.
2.) If you’re looking for a paleo pumpkin pie, try making my paleo pumpkin pie bars! They’re SO good, easy and the crust is made with both almond flour and coconut flour.
And now, let’s eat some pumpkin pie! Just don’t forget the ice cream or whipped cream.
Best Ever Healthy Pumpkin Pie
Author: Monique of AmbitiousKitchen.com
- Serving size: 1 slice (based on 9 servings)
- Calories: 229
- Fat: 11.9g
- Saturated fat: 6.7g
- Carbohydrates: 28g
- Sugar: 13.3g
- Fiber: 2.8g
- Protein: 4.6g
Recipe type: Pie, Thanksgiving, Fall
- For the crust:
- 1 ¼ cup all-purpose flour or whole wheat pastry flour*
- 1 teaspoon sugar (or coconut sugar)
- ½ teaspoon salt
- ½ cup unsalted butter, very cold and cut into small cubes (you can also use vegan butter)
- 3-5 tablespoons very cold ice water + 1 tablespoon vodka or apple cider vinegar (i like using vodka for a flaky crust)
- For the pumpkin filling:
- 1 (15 ounce) can pumpkin puree
- 3 eggs
- ¼ cup pure maple syrup
- ¼ cup coconut sugar (or regular sugar)
- ¼ cup unsweetened vanilla almond milk (any milk will work)
- 1 teaspoon vanilla extract
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- 1/8 teaspoon allspice or ground cloves
- ¼ teaspoon salt
- To make the crust: Make the crust at least an hour ahead of time. Add the flour and salt to a food processor and pulse a few times to combine. Add COLD butter cubes and pulse again for 20-30 seconds until pie dough resembles very small peas.
- In a small bowl, add the vinegar (or vodka) to the ice water, then add in about 3 tablespoons of the vinegar/water mixture to the dough. Pulse about 6 times. The dough should still be somewhat crumbly; I recommend squeezing a small amount of dough between your fingers and if it is VERY crumbly, add more ice water 1/2 tablespoon at a time until it just comes together. If your dough is too wet, add flour 1/2 tablespoon until it comes together. I usually don’t mess with ratios too much because this is what works for me. Do not overwork the dough!
- Place dough onto a well-floured surface and form into a disk shape and wrap with plastic wrap. Chill in the fridge for at least 30 minutes, or up to 2 days. Dough can also be frozen for up to 2 months.
- Preheat oven to 350 degrees F.
- Place dough on a well-floured surface and use a floured-rolling pin to roll the dough into a round shape about 2-inches larger than upside-down 9-inch pie plate. Fold in half to help transfer to place in pie plate. Unfold and ease into plate, pressing firmly against bottom and sides. Trim the extra flour around the edges of the pie plate and discard excess dough. Flute the edges of the crust however you’d like (I normally use my finger and thumb to pinch the dough or you can use a fork!). Place the crust in the refrigerator while you prepare the filling.
- Make the filling: In a large bowl, add the pumpkin puree, eggs, pure maple syrup, sugar, almond milk, vanilla, cinnamon, nutmeg, ground ginger, allspice/cloves and salt. Mix until well combined and completely smooth. Pour into pie pan.
- Bake for 50-60 minutes until filling is no longer jiggly. Check pie after every 20 minutes to make sure crust isn’t burning. If it is getting a little too golden brown, simply cover pie edges with foil or a pie shield. Allow pie to cool for at least an hour before serving. Pie should be kept in fridge once completely cool. Top with whipped cream or ice cream. Keep pie in fridge. Serves 9.
*Feel free to make this pie with a store-bought crust instead of homemade. It will still be delicious.
PIN THIS PUMPKIN PIE RECIPE: