Healthy Pumpkin Pie - Refined Sugar Free!
This Healthy Pumpkin Pie is made with real pumpkin, warm fall spices, and a silky smooth filling sweetened naturally with maple syrup and dates. Baked in a wholesome whole-grain crust, it’s a refined sugar-free pumpkin pie that tastes just as rich and cozy as the classic — only better for you. Perfect for a healthy Thanksgiving dessert, and surprisingly easy to make.
Servings 8
Calories 209kcal
Ingredients
- 1 pie crust homemade or store-bought
- ½ cup soft medjool dates ½ cup packed with chopped, pitted dates
- ¼ cup pure maple syrup
- 1 ½ cups pumpkin puree
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ½ teaspoon salt
- 3 eggs
- 1 cup whole milk
Instructions
- Preheat your oven to 350 F / 180 C.
- In the bowl of a food processor pulse the dates and ¼ cup maple syrup together. It will seem like a chunky, sticky mess at first, but have faith.½ cup soft medjool dates, ¼ cup pure maple syrup
- Add ½ cup of pumpkin puree to thin it out a bit, then run the food processor until the mixture seems smooth, stopping to scrape down the sides of the bowl a few times.1 ½ cups pumpkin puree
- Add the rest of the pumpkin, and the spices and salt, and puree until smooth.1 teaspoon cinnamon, 1 teaspoon ground ginger, ⅛ teaspoon ground nutmeg, ½ teaspoon salt
- With the motor running, add the eggs one at a time until each is well incorporated. Add the milk, and mix until it is thoroughly blended in.3 eggs, 1 cup whole milk
- Pour the filling into a blind-baked pie crust right up to the very top of the crust.1 pie crust
- Place the pie into the oven and bake for 40 - 45 minutes. The filling will be puffed up, and shouldn't be too jiggly when you give it a bit of a shake.
- Remove your pie from the oven and cool for about an hour, then place it in the fridge to cool for a few more hours, up to over night (I always think pumpkin pie tastes better the next day). Enjoy!
Notes
- Nutrition values are an estimate only and will vary depending on the type of crust used.
- The pumpkin pie pictured in the photos is a deep dish pie and used 1.5x the recipe.
- Pumpkin pie is a great make-ahead dessert as it tastes better after it has chilled overnight. It'll last 3-5 days in your fridge.
- Leftover pumpkin pie can also be stored in the freezer, wrapped tightly. It'll last about 3 months in the freezer.
Nutrition
Calories: 209kcal | Carbohydrates: 30g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 64mg | Sodium: 272mg | Potassium: 265mg | Fiber: 3g | Sugar: 15g | Vitamin A: 7301IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 2mg