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Healthier Pumpkin Pie

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Your favorite thanksgiving dish – healthified! It is JUST as delicious as regular pumpkin pie, but without all the refined sugar. We’re using maple syrup and coconut sugar for the sweetener – and it does not disappoint!!

Ingredients

Units Scale

Pie Crust

1 1/4 cup flour, spooned and leveled (you can sub gluten-free)

1 Tbsp coconut sugar

1/8 tsp salt

1 stick of butter (you want it to be VERY cold!)

1/2 Tbsp apple cider vinegar

3 Tbsp ice cold water

Pumpkin Filling

1 (15 oz) can 100% pumpkin puree (not pie filling)

3 large eggs

1/4 cup maple syrup

1/4 cup heavy cream (or sub milk, or milk alternative if dairy-free)

3 Tbsp coconut sugar

1 tsp vanilla extract

1 1/2 tsp pumpkin pie spice

1 tsp ground cinnamon

1/4 tsp salt

Instructions

  1. Start by making the pie crust. You can do this an hour before baking or as far out as a couple days before baking. I made mine the night before.
  2. Make sure your butter is VERY cold, and has been stored in the refrigerator. You don’t want it room temperature. Remove from the refrigerator, slice the butter into cubes, place in a small bowl, then place in the freezer for a few minutes while you follow the next step.
  3. Set up a food processor, Then add the the flour, coconut sugar, and salt and pulse until well combined.
  4. Add the cold butter and pulse until it is beaded and incorporated – about 30 seconds of pulsing.
  5. Add the apple cider vinegar and the ice cold water (just place water into a bowl of ice and scoop from there). Pulse until combined and it forms a moist but crumbly dough. Test it by pinching some of it between your fingers. It should easily stick together. If it’s too dry, add 1/2 Tbsp of ice cold water at a time until it sticks. (you do NOT want it sticking to your fingers, just to itself – if it sticks to your fingers then it’s too sticky, add a bit of flour if this is the case).
  6. Flour a clean surface and dump the dough onto it, mold it into a disk about 1/2 inch thick, then place in a bag and refrigerate for at least one hour or up to two days.
  7. Once ready, preheat the oven to 350ºF then form the pie crust. Generously flour a clean surface and put the dough disk onto the surface. Roll it out until it is about 13-14 inches wide. During this process, fix any cracks by squeezing the dough together in the cracked areas. Gently transfer it to a pie dish and fold the excess edges of the dough under itself to create a thicker crust around the edges. For any areas that have a ton of excess dough, either trim it off or transfer it to an area that is thinner. Create pattern of your liking with the crust, whether with a fork or by pinching it to create a fluted pattern. Place the crust in the refrigerator while you prepare the filling.
  8. Make the pie filling by mixing together the filling ingredients in a large bowl until well combined. Pour it into the prepared pie crust. Bake for 50-60 minutes, until the center is no longer jiggly. At the 20 minute mark, add a pie shield or aluminum foil around the edges of the crust to prevent it from browning too much / burning.
  9. Let the pie rest for at least one hour before serving.
  10. To store it: Cover it and store it in the refrigerator once it cools completely, do not store at room temperature. Eat within 3-4 days.
  11. Please leave a review on this recipe if you made it! I would love to hear your feedback and the engagement on my website is super helpful. Thanks in advance!!

Equipment

Notes

If using a gluten free flour blend, you may need to adjust the water ratio. Adjust by only 1/2 Tbsp at a time to get the desired consistency.

You can also use a store-bought pie crust.

Another note – I did test this recipe using oat flour. It was delicious but the crust was very crumbly and did not hold together well when trying to remove pie slices from the dish. I recommend adding an extra tablespoon of butter if using oat flour, and possibly an extra tablespoon of ice cold water.

Find it online: https://homecookedliving.com/healthier-pumpkin-pie/

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