Healthy Pumpkin Pie Recipe
There is nothing better to complete your Thanksgiving meal than a slice of pie. This healthy pumpkin pie recipe brings a luscious combination of rich pumpkin, cinnamon aroma, and creamy whipped cream topping. As easy (and healthy) as pie!
Servings: 12 servings
- 3/4 cup all-purpose flour
- 2 tbsp vegetable shortening
- 1 tbsp unsalted butter
- 1/8 tsp kosher salt
- 2/3 tsp baking powder
- 1/4 cup iced water
- 15 oz pumpkin puree (2 cups)
- 1 egg
- 2 egg yolks
- 1 tbsp cornstarch
- 1/4 tsp salt
- 3 oz white sugar
- 1/4 tsp ground ginger
- 1 tsp ground cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ground cloves
- 1/2 cup heavy cream
- 1/4 cup milk
Prepare pie crust
Mix ingredients: in a bowl, whisk flour, sugar, salt, and butter. Then add ice water, one tablespoon at a time and gently mix them until well combined. Make sure that the dough doesn’t become too sticky.
Shape the dough: shape the dough into a disc and wrap it in plastic wrap. Keep it in the refrigerator for at least 30 minutes before rolling.
Roll the dough: take the dough out of the refrigerator and let it sit for 5 minutes. Roll the dough out into a circle large enough to cover your pie plate.
If necessary, add a little flour underneath the dough to prevent it from sticking. Roll it in the pie dish and gently press the dough down, so it lines the bottom and sides of the pie dish.
Bake: put the pie crust into the refrigerator again. Preheat the oven to 425°F.
Prepare pie filling
Combine ingredients: in a large bowl, combine pumpkin puree, eggs, egg yolks, and syrup.
Whisk them until everything is well combined. Then add heavy cream, ginger, nutmeg, cloves, cinnamon, and pepper. Vigorously whisk until all the ingredients blend.
Pour the pumpkin pie filling into the pie crust.
Bake the pie: bake at 425°F for 15 minutes. Then lower the temperature to 350°F and bake for 25-30 minutes. Check for doneness.
Allow it to cool: remove the pie from the oven and let it cool completely.
Optional: serve with heavy cream, whipped aquafaba, or ice cream.
- One important thing when making the pie crust is to make sure that your butter and water are cold.
Using cold butter minimizes its absorption into the flour, which helps develop the structure and gluten formation. Ice water helps to prevent the butter from melting.
- That’s why you should take butter straight from the refrigerator and add it to the flour mixture. The result should be a beautiful crust with flaky layers and a better butter flavor.
- Pumpkin pie can be frozen and safely stored up to a month.
Serving: 1serving | Calories: 150kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 107mg | Potassium: 106mg | Fiber: 1g | Sugar: 9g | Vitamin A: 5586IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg