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Healthy Pumpkin Pie Recipes



healthy pumpkin piePumpkin pie is a sweet treat eaten during the fall and early winter. The delicious and creamy texture makes pumpkin pie so hard to resist. It is popular as a dessert especially for Thanksgiving and Christmas.

The traditional method for preparing a pumpkin pie involves the use of butter to make the crust, and add in whipped cream or condensed milk, lots of sugar, and even eggs for the filling. Even though technically this dessert is healthy since it is made with a vegetable, but looking at the ingredients that we add in, it may be loaded with too much saturated fat and calorie.

How to bake pumpkin pie from scratch

A pumpkin pie taken from a canned pumpkin may be easier, but a pumpkin pie made from a fresh pumpkin tastes so much better!

Here are the general steps on how you can make a pumpkin pie:

  1. Get your homemade pumpkin puree. (You may refer to the Homemade Pumpkin Puree Recipe listed under “Sauces and Dressings” category.)
  2. Make your pumpkin pie crust.
  3. Make your pumpkin pie filling and pour into the ready crust.
  4. Bake and serve.

Healthy Pumpkin Pie Recipe Collections

Here we have a few healthier versions of pumpkin pie recipes. They are lower in fats and calorie, and use healthier choice of ingredients. We will also have a look on how to make a healthy pumpkin pie from scratch.

If you want some easy to make, healthy, and delicious pumpkin pie, try these healthy pumpkin pie recipes!

  1. Simple Whole Wheat Pumpkin Pie
  2. Honey Pumpkin Pie with Oat Crust
  3. Low-fat Cream Cheese Pumpkin Pie with Graham Cracker Crust
  4. Pecan Pumpkin Pie with Maple Syrup

Easy Healthy Recipe #1: Simple Whole Wheat Pumpkin Pie

Ingredients (For the crust):

  • Whole wheat pastry flour - 1 cup
  • Sea salt - 1/4 teaspoon
  • Unsalted, cultured organic butter - 1/3 cup plus 1 tablespoon, well chilled
  • Cold water - 2 to 3 tablespoons

Ingredients (For the filling):

  • Homemade pumpkin puree - 1 1/2 cups
  • Eggs - 2
  • Organic cream - 1 1/2 cups
  • Unrefined cane sugar - 1/2 cup
  • Sea salt - 1/2 teaspoon
  • Ground cinnamon - 1 teaspoon
  • Ground ginger - 1/2 teaspoon
  • Freshly grated nutmeg - 1/2 teaspoon
  • Ground cloves - 1/8 teaspoon

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Easy Healthy Recipe #2: Honey Pumpkin Pie with Oat Crust

Ingredients (For the crust):

  • Oat flour - 2/3 cup
  • Whole wheat flour - 1/3 cup
  • Unbleached all-purpose flour - 1/3 cup
  • Dark brown sugar - 2 tablespoons, tightly packed
  • Ground cinnamon - 3/4 teaspoon
  • Salt - 1/4 teaspoon
  • Cold unsalted butter - 6 tablespoons
  • Cold milk (or use half and half) - 3 to 4 tablespoons

Ingredients (For the filling):

  • Homemade pumpkin puree - 1 3/4 cups
  • Egg whites - 3, slightly beaten
  • Half and half - 1 1/4 cups
  • Honey - 3/4 cup
  • Unsalted melted butter - 1 tablespoon
  • Ground cinnamon - 1 teaspoon
  • Ground ginger - 1/2 teaspoon
  • Ground nutmeg - 1/2 teaspoon
  • Salt - 1/2 teaspoon

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Easy Healthy Recipe #3: Low-fat Cream Cheese Pumpkin Pie with Graham Cracker Crust

Ingredients (For the Graham Cracker Crust):

  • Graham cracker crumbs - 1 1/2 cups
  • Sugar - 2 tablespoons
  • Unsalted butter - 1/4 cup, melted
  • Large egg white - 1/2 (1 tbsp. for 10-inch plate)
  • Fruit juice or water - 1 to 2 teaspoons, or as needed (1 tbsp. for 10-inch plate)

Ingredients (For the filling):

  • Nonfat cottage cheese - 1 1/2 cups (12 oz.)
  • Low-fat cream cheese - 1/3 cup (2 3/4 oz.), at room temperature
  • Nonfat vanilla yogurt - 3 tablespoons
  • All-purpose flour - 1 1/2 tablespoons
  • Vanilla extract - 2 teaspoons
  • Large egg whites - 2
  • Pumpkin puree - 1 1/2 cups
  • Sugar - 1/2 cup
  • Cinnamon - 1 teaspoon
  • Nutmeg - 1/2 teaspoon
  • Ground ginger - 1/2 teaspoon
  • Ground cloves - 1/8 teaspoon
  • Generous pinch of salt

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Easy Healthy Recipe #4: Pecan Pumpkin Pie with Maple Syrup

Ingredients (For the crust):

  • 9-inch Pie shell - 1

Ingredients (For the filling):

  • Ground pecans - 1/2 cup
  • Sugar - 1/4 cup
  • Salt - 1/2 teaspoon
  • Ground cinnamon - 1 teaspoon
  • Ground ginger - 1/2 teaspoon
  • Ground cloves - 1/4 teaspoon
  • Large eggs - 2
  • Vermont maple syrup - 1/4 cup
  • Pumpkin - 1 can (15 ounces)
  • Evaporated skim milk - 1 can (12 fluid ounces)
  • Chopped pecans - 1/2 cup
  • Chopped pecans for topping, if desired

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How to make pumpkin pie:

  1. To make the pumpkin pie crust: In a bowl, mix together all the dry ingredients. If you are using butter, cut them into small cubes, and then use your fingers to rub them into the flour to make a dry crumby mixture. Slowly sprinkle in some water or milk or fruit juice, and quickly stir the dough by using a fork. Keep on stirring and add the liquid little by little to hold the dough when it seems dry, until the dough becomes cohesive and holds together and does not seem dry or crumbly.
  2. Flatten the dough and shape it into a disk (about 1-inch thick). Then wrap it in plastic and chill for 15 minutes to 1 hour.
  3. Preheat oven to 425 degrees.
  4. Remove dough from the fridge and let it come to room temperature. On a floured surface, roll out the dough, starting from the center out, using a rolling pin to about 12 inch circle. Lightly butter a 9-inch pie pan and place the dough on it. Trim and crimp the edges.
  5. To make the pumpkin pie filling: In a large mixing bowl, add in all the ingredients and stir to blend.
  6. To make the pumpkin pie: Pour the pumpkin pie filling into the dough-lined pan. Add toppings if any. Bake in the preheated oven for 15 minutes. Reduce the temperature to 350 degrees and bake an additional 45 minutes, or until a knife inserted comes out moist but clean.
  7. Allow pie to cool slightly. Cut into slices and serve.

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