Description
This Healthy Pumpkin Pie offers a nutritious twist on the classic fall favorite, using wholesome ingredients like pumpkin puree, coconut sugar, and skim or oat milk for a lighter yet flavorful dessert perfect for any occasion.
Ingredients
Scale
Crust
- 1 premade pie crust
Filling
- 1 can (15 ounces) pumpkin puree
- 1/2 cup coconut sugar or brown sugar
- 2 tablespoons maple syrup
- 1/2 cup skim milk or oat milk
- 3 eggs
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the pie.
- Prepare Pie Crust: Roll out the premade pie crust if needed, and fit it snugly into a pie dish. Crimp the edges to seal and create a decorative border.
- Mix Filling: In a large mixing bowl, combine the pumpkin puree, coconut or brown sugar, maple syrup, skim or oat milk, eggs, pumpkin pie spice, and vanilla extract. Stir the mixture thoroughly until smooth and well blended.
- Pour and Bake: Pour the smooth pumpkin filling into the prepared pie crust and place it in the oven. Bake for 50 to 60 minutes, checking for doneness by ensuring the center no longer wobbles.
- Protect Crust Edges: About halfway through baking, if the crust edges start to brown too much, cover them with aluminum foil to prevent burning and ensure even baking.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely at room temperature before slicing and serving to enjoy its full flavor and perfect consistency.
Notes
- Use coconut sugar for a lower glycemic index alternative to brown sugar.
- Oat milk can be used as a dairy-free option for a vegan variation.
- Covering the crust edges helps prevent over-browning while baking.
- This pie is best served at room temperature or chilled.
- Store leftover pie covered in the refrigerator for up to 3 days.
