Healthier Pumpkin Pie 5 Ingredients
Absolutely delicious, packed with antioxidants and nutrients without sacrificing any of the flavor! Sounds too good to be true, right? No one will know the difference… unless you tell them! I’ve been serving this the past few years and even the picky eaters in the family haven’t caught on!
Ingredients in Healthier Pumpkin Pie 5 Ingredients?
Maple Syrup
Because Maple syrup is high in antioxidants and nutrients like riboflavin, zinc, magnesium, calcium and potassium plus it has a lower glycemic index than sugar it’s a great healthy alternative. But that’s not the best part, it’s absolutely amazing without being overly sweet!
Pumpkin Puree
Pumpkin puree is not the same as pumpkin pie filling. Here’s the scoop, pumpkin pie filling is already sweetened so make sure that you buy the unsweetened pumpkin puree which is basically cooked, mashed pumpkin.
Milk
You can use regular whole cow’s milk, two percent low-fat milk or even coconut milk in this recipe if you’re dairy free. Most of the traditional recipes call for evaporated milk but I find it completely unnecessary and it’s not something most of us keep in the pantry!
Crust
If you’re gluten free, (or don’t want to bother) this pie is totally good without a crust, I make it crust-less all the time.
I usually buy pre-made pie crust, I’m just not a fan of making pie crust and it keeps things super simple! You can find it in the refrigerated section of the grocery store. This is something that I like to keep on hand in case I suddenly need a pie… it happens! Just microwave the dough for about ten seconds and then stretch it into your pie plate or you can buy the frozen crusts which come ready-to-go in a pie tin.
Homemade Crust
But if you’re feeling ambitious… I have a recipe. It’s a really easy one, you literally mix it and form it inside of the pie dish so there are no bowls, counters or rolling pins to clean!
You can find it here…No Roll, No Bowl Pie Crust
Healthier Pumpkin Pie 5 Ingredients
Yield: 1 – 9″ Pie. Prep Time: 5 minutes. Total Time: 60 minutes
1 unbaked pie crust, 9 inch
15 oz. unsweetened pumpkin puree (not pie filling)
½ cup milk (coconut milk works great for a non-dairy option)
½ cup pure maple syrup
2 eggs
2 tsp. pumpkin pie spice
Directions:
In a medium bowl whisk all ingredients until well blended.
Pour into unbaked pie shell.
Bake at 400 degrees for 15 minutes.
Reduce temperature to 350 degrees and bake for another 40-50 minutes.
Insert a toothpick in center of pie to test. Toothpick is clean = pie is done.
Enjoy!
If you try this recipe, I’d love to hear what you thought of it.