Healthy Pumpkin Pie

 A Healthy Pumpkin Pie is a lighter version of the traditional dessert, using wholesome ingredients without compromising on flavor. This recipe features a creamy filling made from pumpkin, natural sweeteners, and a nutritious crust that’s both delicious and guilt-free.

Ingredients:

For the Crust:

1 1/2 cups almond flour

1/4 cup coconut flour

2 tbsp maple syrup or honey (optional)

1/4 tsp salt

1/4 cup coconut oil, melted (or unsalted butter)

1/2 tsp vanilla extract

For the Pumpkin Filling:

1 1/2 cups canned pumpkin puree (not pumpkin pie filling)

1/4 cup maple syrup or coconut sugar

1/4 cup unsweetened almond milk (or any plant-based milk)

2 large eggs (or 2 flax eggs for a vegan option)

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/2 tsp vanilla extract

Pinch of salt

Instructions:

1. Make the Crust:

Preheat the oven to 350°F (175°C).

In a medium bowl, combine the almond flour, coconut flour, salt, and sweetener (maple syrup or honey).

Add the melted coconut oil and vanilla extract, stirring until the dough comes together. If it’s too crumbly, add a little more melted coconut oil.

Press the dough into the bottom and up the sides of a 9-inch pie dish.

Bake the crust for 10-12 minutes, or until it’s lightly golden. Set aside to cool slightly.

2. Make the Pumpkin Filling:

In a large bowl, whisk together the pumpkin puree, maple syrup (or coconut sugar), almond milk, eggs (or flax eggs), and vanilla extract.

Add the cinnamon, ginger, nutmeg, cloves, and a pinch of salt, whisking until smooth and well combined.

3. Assemble the Pie:

Pour the pumpkin filling into the cooled crust.

Smooth the top with a spatula and bake in the preheated oven for 45-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.

4. Cool and Serve:

Allow the pie to cool to room temperature, then refrigerate for at least 2 hours or overnight to let the filling firm up.

Serve with a dollop of coconut whipped cream or a sprinkle of cinnamon, if desired.

Tips:

For a vegan version: Use flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg) in place of the regular eggs.

Sweetness level: Adjust the amount of maple syrup or coconut sugar to your taste. You can even add a little stevia if you prefer a low-carb version.

For extra flavor: Try adding a bit of orange zest or a splash of bourbon for a unique twist.

This Healthy Pumpkin Pie is a perfect, lighter version of the classic dessert that still delivers on flavor—ideal for Thanksgiving or any fall gathering!