Healthy Pumpkin Pie Recipe
This is the absolute best pumpkin pie recipe, made with real cream and sweetened with maple syrup. One bite and you'll understand why this healthy homemade pie is one of my favorite whole food desserts!
Servings: 8
Ingredients
- 3 eggs
- 1 cup heavy cream
- 1 1/4 cups pumpkin purée
- 1 cup maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt
- 1 tablespoon pumpkin pie spice
- 1 Single pie crust I would recommend an all-butter whole wheat crust
- Freshly whipped cream for serving
Instructions
- Prepare your pie crust and place it in the bottom of a deep 9-inch pie plate.
- In a large bowl, whisk the eggs. Add the heavy cream and whisk to combine. Add the pumpkin puree, maple syrup, and vanilla, and whisk until everything comes together. Add the salt and pumpkin pie spice and stir to combine.
- Add the pumpkin pie mixture to the unbaked pie crust and bake at 350℉ for about an hour. The center of the pie will be puffed up and jiggle only slightly when the pie is ready.
- Serve with freshly whipped cream.
Notes
-
- You can use canned pumpkin purée or make it at home using one of these methods: cook a whole pumpkin in a slow cooker, make homemade pumpkin purée in the oven, or cook a whole pumpkin in an instant pot.
- I don’t recommend using canned pumpkin pie filling because the pie will be too sweet.
- I paired this pumpkin pie filling with a whole wheat and butter crust for a healthier homemade pie.
- Recipe adapted from and inspired by Simple Bites.
Nutrition
Serving: 1 of 8 servings | Calories: 351kcal | Carbohydrates: 42g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 417mg | Potassium: 248mg | Fiber: 2g | Sugar: 26g | Vitamin A: 6486IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 2mg
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