This pumpkin pie has all the cozy, autumn pumpkin spices and flavors, but the best part is that you can eat it for breakfast...guilt-free! Yes, you can have your pie and eat it too, with this healthy pumpkin pie recipe!
INGREDIENTS TO MAKE HEALTHY PUMPKIN PIE
Pie Crust: If you are looking for a homemade gluten free pie crust, check out my recipe here. Otherwise, you can use your own recipe or store bought.
Pumpkin Purée: You can definitely use canned pumpkin, but I will show you how easy it is to make the puree from scratch with real pumpkin!
Sweetener: maple syrup or honey
Vanilla
Salt
Pumpkin Pie Spice
Eggs
TOOLS YOU MAY NEED
HOW TO MAKE PUMPKIN PUREE FROM SCRATCH
Preheat the oven to 350 degrees. Put the whole pumpkin in a casserole dish and into the oven for 45 minutes (add more time for larger pumpkins). You will know it's done cooking when you can stick a knife or fork into the pumpkin a little ways. Allow the pumpkin to cool, then cut it into about four chunks (it's so much easier to cut, cooked!).
Remove the guts and seeds. Use a fork to pull away the flesh of the pumpkin, and puree using a food processor or blender.
HOW TO MAKE HEALTHY PUMPKIN PIE FILLING
In a bowl, combine 2 cups pumpkin purée, 1/2 cup maple syrup or honey, 1 tsp. vanilla, 1/4 tsp. salt, 1 tbsp. pumpkin pie spice, and 3 eggs. Mix well, and pour into your prepared pie crust. Bake for 55-60 minutes at 375 degrees.
MORE PUMPKIN RECIPES FOR YOU
If you love to use pumpkin in your fall cooking and baking, you need to check out these recipes.
PUMPKIN MUFFINS (GF, DF, LOW SUGAR)
