Get the Recipe: Healthy Pumpkin Pie
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5.0
3 reviews
Excellent
Get the Recipe: Healthy Pumpkin Pie
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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!
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Ingredients
- 1 gluten free pie crust
- 1 ¾ cups canned pumpkin puree
- 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.
Nutrition Information
Show Details
Calories
313kcal
(16%)
Carbohydrates
36g
(12%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.004g
Cholesterol
41mg
(14%)
Sodium
268mg
(11%)
Potassium
251mg
(7%)
Fiber
3g
(12%)
Sugar
18g
(36%)
Vitamin A
8401IU
(168%)
Vitamin C
3mg
(3%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 268mg | 11% |
| Potassium | 251mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 8401IU | 168% |
| Vitamin C | 3mg | 3% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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