Healthy Pumpkin Pie Recipe
Make my Healthy Pumpkin Pie using classic pureed pumpkin, homemade pie crust, and a homemade blend of spices for the best flavor!
Servings: 8
Calories: 178kcal
Cost: $5
Equipment
- Hand Mixer
- Pie Plate
Ingredients
Pie Crust Ingredients
- 1 cup all-purpose flour
- 1/2 tsp sugar
- 1/8 tsp baking powder
- 1/8 tsp salt
- 3 1/2 tbsp canola oil
- 3 tbsp cold water
Pie Filling Ingredients
- 15 oz pumpkin puree (1 can)
- 1 cup almond milk unsweetened
- 3 egg whites beaten
- 1/3 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp clove
Instructions
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a small mixing bowl or measuring cup, stir together the oil and water with a fork to combine.
- Pour the oil and water mixture into the dry ingredients and stir together with a fork until evenly moistened. Add more cold water 1 teaspoon at a time if needed, until moistened.
- Transfer the dough to a 9-inch pie dish and press the dough evenly along the bottom and sides of the pie dish. The crust is going to be very thin, so be careful not to tear holes in it.
- Crimp the edges, or press with the tines of a fork as desired, then set aside until ready to fill.
- Preheat the oven to 400°F.
- In a large mixing bowl, stir all of the ingredients together until thoroughly combined.
- Pour the filling in the set-aside pie shell and place the pie on a cookie sheet to put into the oven.
- Bake for 15 minutes, then lower the oven temperature to 350° F, and continue baking until the center is set, 1½ hours.
- Allow the pie to come up to room temperature on a cooling rack for at least an hour before serving.
Nutrition
Calories: 178kcal | Carbohydrates: 26g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 101mg | Potassium: 165mg | Fiber: 2g | Sugar: 11g | Vitamin A: 8273IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 2mg