Healthier Pumpkin Pie
My son has been asking for a pumpkin pie for a few weeks now. Every time we went by the pumpkin patch at his school he would point to the little pumpkins and say, “There’s the pie pumpkins for pie!” He couldn’t wait to turn a cute little pumpkin into something homemade and delicious. So yesterday I finally made him his pie. But I took a shortcut and used canned pumpkin puree. It’s just so easy. He ate almost half of his pie, and today he finished it off. I couldn’t believe he ate the whole thing, but I wasn’t too stressed about it because I made this version a little healthier.
I used double the amount of eggs in this recipe, low calorie unsweetened almond milk and stevia for baking. To save on more calories, and keep the protein high, you can switch to just egg whites in this pie. I garnished with a little whipped cream.
Healthier Pumpkin Pie
Ingredients:
1 pre-made deep dish pie crust
1 - 15 oz can pumpkin puree
4 large eggs
1/2 cup stevia for baking, splenda for baking, stevia in the raw or sugar
1 cup skim milk (I used unsweetened almond milk)
2 teaspoons pumpkin pie spice
a pinch of saltDirections:
Preheat oven to 350 degrees. Place pie crust in oven for 10 - 15 minutes to pre-bake slightly and help prevent a soggy crust. Remove crust from oven.
Add pumpkin puree, eggs, milk, pumpkin pie spice and salt to a large bowl. Whisk well. Pour filling in crust and place back in oven.
Bake at 350 degrees 40 - 50 minutes or until center is set. Let cool on n a rack completely before refrigerating.
Pumpkin Pie is on my to make list too!!
I wanted to also tell you I made your jambalaya recipe last night and it was GREAT! Hubby and I loved it and I can’t wait to eat the leftovers for lunch today!
Angie replied: — November 8th, 2011 @ 9:51 am
I am so glad!
That is a gorgeous slice of pumpkin pie!
Pumpkin pie is a must in our family around Thanksgiving! Your’s so pretty!
That looks delicious — and I’ve been on the hunt for a lighter pumpkin pie for Thanksgiving this year. Thanks!
This time of year calls for a gorgeous pumpkin pie such as this.
I have to try this one out! my son loves pumpkin pie!
I love the idea of a pie I don’t have to feel guilty about eating!
Looks so good, Angie.
I want a slice!
That looks delicious – pumpkin pie is my favorite!
For being a healthier version, it’s pretty good. The pumpkin filling bakes to a taste on the eggier side. It’s actually great for breakfast that way, though. Otherwise it’s delicious with salted caramel ice cream for dessert!
First of all, what an absolutely stunning photograph! That pie has such a beautiful texture. So glad you came up with a healthier version that doesn’t sacrifice taste. But I also have my eye on your Apple Butter Pumpkin Pie, too! ;- )
Anne@frommysweetheart´s last [type] ..Poppy Pistachio Wafers
This looks so delicious. Would love for you to share this with us over at foodepix.com.
What a gorgeous pie and you just can’t beat being healthier…it is good to do every think you can
What a stunning photo too!
Rachel @ My Naturally Frugal Family´s last [type] ..Pealightful 100th Post and GIVEAWAY
What an awesome photo! Thanks for sharing this healthier version of pumpkin pie.
Dee @ Cocktails with Mom´s last [type] ..P&G “GAME OF YOUR LIFE” PREMIERES FRIDAY, DECEMBER 2 AT 8/7C ON NBC!
Please tell me you didn’t use a half cup of stevia for this recipe. To sweeten coffee I use about 1/16 t. Dear heart — please know that 1/2 cup pure stevia will absolutely ruin this recipe. There are conversion charts online for comparable sweetness. To use Splenda… 1/2 cup sounds right. I just don’t want you to go to all that work to make the pie and then not be able to eat it. Your local health food store could also give you conversion info. Blessings for a Happy Thanksgiving!
Angie replied: — November 21st, 2012 @ 2:59 pm
“Stevia in the raw” measures the same as sugar, as well as products labeled “stevia for baking”, https://nunaturals.com/product/94, which I use quite often, and what I used in this recipe. You can also use splenda for baking.
She probably meant “Stevia in the Raw” which measures cup-for-cup like sugar (it said Stevia for baking in the ingredients list)
Angie replied: — November 21st, 2012 @ 2:56 pm
I actually used Stevia for baking, https://nunaturals.com/product/94. But stevia in the raw or Splenda for baking would also work. Thanks!