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
Pumpkin Pie Spice
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.