Recipe: A Healthier Pumpkin Pie 

Creating a healthier version of pumpkin pie involves making some substitutions to reduce the amount of sugar, fat, and calories while still maintaining the delicious flavor and creamy texture. Here's a recipe for a healthier pumpkin pie: 

Ingredients: For the Crust: – 1 1/2 cups whole wheat flour – 1/4 cup coconut oil, solid – 1/4 cup cold water – 1 tablespoon maple syrup or honey – 1/2 teaspoon salt

For the Filling: – 1 can (15 ounces) pumpkin puree (not pumpkin pie filling) – 2 large egg – 1/2 cup pure maple syrup or honey – 1/2 cup unsweetened almond milk or coconut milk – 1 teaspoon pure vanilla extract

– 1 teaspoon ground cinnamon – 1/2 teaspoon ground ginger – 1/4 teaspoon ground nutmeg – 1/4 teaspoon ground clove – 1/4 teaspoon salt

1. Prepare the Crust: 1. In a large mixing bowl, combine the whole wheat flour and salt. 2. Add the solid coconut oil to the flour mixture. Use a pastry cutter or fork to cut the coconut oil into the flour until it resembles coarse crumbs.

1. Drizzle the cold water and maple syrup (or honey) over the flour mixture. Stir until the dough comes together. 2. Shape the dough into a ball, then flatten it into a disc. Wrap it in plastic wrap and refrigerate for at least 30 minutes. 3. Preheat your oven to 375°F (190°C).

Once chilled, roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish and press it into the bottom and up the sides. Trim any excess dough and crimp the edges. 

1. In a large mixing bowl, whisk together the pumpkin puree, eggs, maple syrup (or honey), almond milk (or coconut milk), vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until well combined. 2. Pour the filling into the prepared pie crust.

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