Healthy Pumpkin Pie Recipe: No Butter, Full of Flavor
Fall is the perfect time to indulge in warm, spiced desserts that hug your taste buds. This Healthy Pumpkin Pie swaps out traditional butter for a healthier option and features a delightful almond flour crust. Not only is it gluten-free, but it’s also packed with nutrients and flavor that will leave your guests coming back for seconds!
Ingredients
- For the CRUST:
- 2 1/2 cups almond flour
- 2 tbsp low-fat milk or a dairy-free alternative
- 1 tbsp oil
- 1 tbsp honey adjust to taste
- 1 egg
- ⅓ tsp salt
- For the PUMPKIN FILLING:
- 2 cup pumpkin puree or 15 oz can pumpkin puree
- 1 14oz can sweetened condensed milk
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- 2 eggs
Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the almond flour, low-fat milk, oil, honey, and egg. Mix well until a dough forms.
- Press the dough into a 9-inch pie pan evenly along the bottom and up the sides. Poke a few holes in the crust with a fork to prevent bubbling.
- Place the crust in the oven and bake for 10-12 minutes or until lightly golden. Remove and let cool slightly.
- Make the Pumpkin Filling:
- In a large mixing bowl, whisk together the pumpkin puree, condensed milk, spices, and eggs until well combined and smooth.
- Pour the pumpkin filling into the pre-baked almond flour crust.
- Return the pie to the oven and bake for an additional 35-40 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the pie cool at room temperature for at least 1 hour before serving. This will help the filling firm up.
- Slice the pumpkin pie and enjoy it as is, or serve it with low fat whipped cream, a dollop of Greek yogurt or coconut whipped cream for an extra treat!
Video
Notes
This healthy pumpkin pie is not only delightfully flavorful but also fits well into a healthier eating lifestyle. Enjoy the seasonal flavors!
- Happy Baking🍂🥧