Healthy Pumpkin Pie

By jiafei

9 Person

70 Minutes

179 Calories

I was set on creating a healthy pumpkin pie recipe because I’m 100% sure we don’t need to have pumpkin pie made with sweetened condensed milk. Instead of a traditional crust, I thought I’d go with a gluten-free version using the ever-amazing gluten-free graham crackers. I love being able to create recipes that everyone can enjoy during the holiday season, especially when you can’t tell that it’s gluten-free or dairy-free! If we’re making a graham cracker crust, why wouldn’t we make it with chocolate graham crackers?! The best graham crackers out there and very underrated. Truth be told, my favorite part of this pumpkin pie isn’t just the ingredients. The texture is out of this world creamy, rich and velvety smooth. Not only that, but the good amount of spices in this recipe won me over; it’s gingery with a hint of nutmeg and cloves. LOVE LOVE LOVE.

Ingredients

1/4 cup Unsweetened vanilla almond milk
1/8 tsp. Ground cloves
1/2 tsp. Ground ginger
1/2 tsp. Ground nutmeg
2 tsp. Ground cinnamon
1/4 cup Coconut sugar
1/4 cup Pure maple syrup
1 tsp. Vanilla extract oil
2 Eggs
15 oz. Organic pumpkin puree
2 tbsp. Melted coconut oil
7 Chocolate grahams

Method

01

Preheat oven to 350 degrees F.
02

Place graham crackers in the bowl of food processor and pulse until graham crackers resemble fine crumbs. Add in coconut oil and process again for another minute until graham crumbs resemble wet sand. Press mixture evenly into pie pan. Bake for 7 minutes, then remove from oven and set aside to cool.
03

Keep heat in the oven.
04

Add pumpkin, eggs, vanilla, maple syrup, coconut sugar and spices to a large bowl and whisk to combine. Slowly add in almond milk and mix in until smooth and creamy. Pour into prepared pie crust. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean and center of pie no longer jiggles. Check pie after 20 minutes to make sure crust isn't burning. If it is, simply cover pie edges with foil or a pie shield. Allow pie to cool for at least an hour before serving. Top with whipped cream. Keep pie in the fridge.

Related Tags

Healthy Pumpkin Pie

4.4

( By jiafei )

01 Information

Grade easy
Serving 9 servings
Calorie 179 Kcal
Prep Time 10 Mins
Cook Time 60 Mins
Total Time 70 Mins

02 Ingredients

1/4 cup Unsweetened vanilla almond milk

1/8 tsp. Ground cloves

1/2 tsp. Ground ginger

1/2 tsp. Ground nutmeg

2 tsp. Ground cinnamon

1/4 cup Coconut sugar

1/4 cup Pure maple syrup

1 tsp. Vanilla extract oil

2 Eggs

15 oz. Organic pumpkin puree

2 tbsp. Melted coconut oil

7 Chocolate grahams

03 Method

Step 1

Preheat oven to 350 degrees F.

Step 2

Place graham crackers in the bowl of food processor and pulse until graham crackers resemble fine crumbs. Add in coconut oil and process again for another minute until graham crumbs resemble wet sand. Press mixture evenly into pie pan. Bake for 7 minutes, then remove from oven and set aside to cool.

Step 3

Keep heat in the oven.

Step 4

Add pumpkin, eggs, vanilla, maple syrup, coconut sugar and spices to a large bowl and whisk to combine. Slowly add in almond milk and mix in until smooth and creamy. Pour into prepared pie crust. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean and center of pie no longer jiggles. Check pie after 20 minutes to make sure crust isn't burning. If it is, simply cover pie edges with foil or a pie shield. Allow pie to cool for at least an hour before serving. Top with whipped cream. Keep pie in the fridge.

04 Author