This pumpkin pie recipe is destined to become your fall favorite!
There are endless recipe variations of this classic dessert, but most pumpkin pie recipes include one or more (or all!) of the following: butter, sugar, more sugar, condensed milk, heavy cream, and other not-so-healthy ingredients.
But this healthier pumpkin pie recipe includes pumpkin puree, evaporated nonfat milk, maple syrup (or raw honey) for sweetness, and a whole-wheat crust.
Add this to your fall menu!
Pumpkin Pie With Whole-Wheat Crust
- INGREDIENTS FOR PIE CRUST:
- 1 cup quick-cooking old-fashioned oats
- 1 cup whole-wheat flour
- ¼ cup ground raw almonds
- 1 Tbsp maple syrup (or raw honey)
- ¼ tsp sea salt
- 3 Tbsp coconut oil
- 1 Tbsp water
- INGREDIENTS FOR PUMPKIN PIE:
- 1 (15 oz. can) pumpkin puree
- 2 large eggs, lightly beaten
- 1 tsp pure vanilla extract
- ¼ cup maple syrup (or raw honey)
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp sea salt
- ⅔ cup evaporated nonfat milk
FOR PIE CRUST:
Preheat oven to 425° F.
Combine oats, flour, almonds, maple syrup, and salt in a medium mixing bowl; mix well.
Add oil to oat mixture; mix well. If needed, add water to hold mixture together.
Press into a 9-inch pie pan. Bake for 8 to 10 minutes, or until light brown.
Reduce oven temperature to 350° F.
Combine pumpkin, eggs, vanilla, and maple syrup in a medium bowl; mix well.
Add cinnamon, nutmeg, salt, and milk; mix until just blended.
Pour pumpkin mixture into prepared pie crust. Bake for 45 to 60 minutes or until a knife inserted in the center comes out clean.
1 ½ Carb
Body Beast Portions
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Enjoy as an occasional treat. Be sure to track it.
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