Healthier Pumpkin Pie
Healthier Pumpkin Pie is an easy recipe made from scratch using real pumpkin, maple syrup, and dates to sweeten. It's a healthy, homemade pumpkin pie with a wholegrain crust that's even better than the classic! Best of all, this refined sugar free pumpkin pie is super simple to make!
Calories 209 kcal 1 pie crust see post for notes on options 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
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.
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.
Add the rest of the pumpkin, and the spices and salt, and puree until smooth.
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.
Pour the filling into a blind-baked pie crust right up to the very top of the 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!
Nutrition values are an estimate only and will vary depending the type of crust used.
The pumpkin pie pictured in the photos is a deep dish pie and used 1.5x the recipe.
Please see the post for crust options.
Calories: 209 kcal | Carbohydrates: 30 g | Protein: 5 g | Fat: 8 g | Saturated Fat: 3 g | Cholesterol: 64 mg | Sodium: 272 mg | Potassium: 265 mg | Fiber: 3 g | Sugar: 15 g | Vitamin A: 7301 IU | Vitamin C: 2 mg | Calcium: 80 mg | Iron: 2 mg