healthy pumpkin pie

Creamy, healthy pumpkin pie from scratch that naturally sweetened with pure maple syrup. This easy-to-make pumpkin pie recipe will knock your socks off! Serve with dairy free or regular ice cream, or a little whipped cream for a treat.

Best Ever Healthy Pumpkin Pie

pie crust

For the pumpkin filling:

(15 pumpkin puree

eggs

maple syrup

coconut sugar (or organic cane sugar)

almond milk (any milk will work)

vanilla extract

cinnamon

nutmeg

ginger

allspice

salt

Make pie crust as directed.

Preheat oven to 350 degrees F.

Make the filling: In a large bowl, add the pumpkin puree, eggs, pure maple syrup, coconut sugar (or regular sugar) almond milk, vanilla, cinnamon, nutmeg, ground ginger, allspice and salt. Mix until well combined and completely smooth. Pour into pie pan.

Bake for 50-60 minutes until filling is no longer jiggly. Check pie after every 20 minutes to make sure crust isn&#x27;t burning. If it is getting a little too golden brown, simply cover pie edges with foil or a pie shield.

Allow pie to cool for at least an hour before serving. Pie should be kept in fridge once completely cool. Top with whipped cream or ice cream. Store pie in fridge. Serves 9.

Creamy and perfectly spiced vegan pumpkin pie that&#039;s filled with all the delicious flavor you want and nothing you don&#039;t. This pie is FREE from oil, refined sugar, dairy, eggs, soy, coconut, and gluten, but no one will miss them! Very easy to prepare, too. WFPB; nut-free option.

Vegan Gluten-Free Pumpkin Pie (No Coconut)

gluten-free rolled oats (or sub 3 Tbsp GF flour or almond flour)

almond

unsweetened non-dairy milk

corn starch (or 2 ½ tablespoons arrowroot starch)

pumpkin

pumpkin pie spice (see Notes)

¾ teaspoon ground cinnamon (plus more for garnish)

Preheat

Preheat oven to 350 degrees F. Prick the bottom of the pie crust with a fork, and pre-bake for 5  minutes. Or follow package directions if using store-bought pie dough.

Blend

Combine all filling ingredients in a blender (oats, nut/seed butter, milk, maple syrup, vanilla, starch, pumpkin, and spices). Blend on low speed, gradually increasing to high. The mixture will be fairly thick. Stop to stir or scrape down the sides of the blender as needed.

Bake

Once the filling is completely smooth, pour it into the pre-baked crust and smooth the top. Bake for 50 to 55 minutes or until the center looks just set. *Depending on the crust you&#39;re using, you may need to cover the edges with foil or a pie shield after 25 to 30 minutes to prevent it from getting too brown. If using my gluten-free crust recipe, the crust should be fine uncovered the whole time.

Cool

Let the pie cool to room temperature, then cover and refrigerate for at least 3 to 4 hours before serving. See Notes for serving suggestions.

https://content.jwplatform.com/videos/sKcBRgj5.mp4

The best healthy pumpkin pie out there! No eggs, dairy, gluten, refined sugar or coconut. Allergy-friendly and so easy to prepare. So good you'll want to enjoy this vegan pumpkin pie year-round.

Vegan-Pumpkin-Pie.mp4

Healthy Paleo Pumpkin Pie made with and almond flour crust and natural sugar! This simple pie is quick to make and will be the perfect healthy thanksgiving pie for your table!

Paleo Pumpkin Pie

almond flour

tsp baking soda

tsp salt

tbsp coconut sugar

coconut oil melted.

pumpkin puree

coconut sugar

coconut cream

Tbsp arrowroot starch (sub cornstarch)

tsp ginger

tsp nutmeg

clove

Heat oven to 350F. Prepare + grease an 8-inch pie dish* see note for larger pie dish.* 

For the crust, mix together almond flour, baking soda, cinnamon and salt in a large bowl.

In a small bowl, whisk egg, coconut sugar and coconut oil.

Add wet ingredients to dry and mix until completely combined and ball shape forms.

Start making the pie filling by adding all ingredients to a food processor. Alternatively whisk by hand or use a blender.

Bake for 45-55 minutes, if edges start to brown, cover them with foil.

Take out of oven once center has cooked &#8211; it will set more as it cools.

Let cool completely before serving (I do this in the fridge so it firms up).

My 6 y.o. son and entire family loved this pie!

https://content.jwplatform.com/videos/yE6oT6r1.mp4

A healthy paleo-friendly pumpkin pie recipe that is easy to make, healthier than the traditional recipe, and is made gluten-free and dairy-free with an almond flour crust and fresh pumpkin filling! This simple pie is quick to make and is the perfect thanksgiving dessert!

Healthy Paleo Pumpkin Pie

The most amazing Best Vegan Pumpkin Pie Recipe ever made with just 8 ingredients, is creamy, rich, decadent, dairy-free, gluten-free and oil-free!

Best Vegan Pumpkin Pie Recipe EVER!

gluten-free pie crust OR

(240 grams) pure maple syrup

(90 grams) raw walnuts

(24 grams) cornstarch

pumpkin pie spice

+ 1/8 teaspoon fine sea salt

15 pumpkin puree

(60 grams) cooked, peeled & mashed sweet potato

You need to make this pie

scale.

Highly recommend this pie crust protector.

First, cook your sweet potato first. To make things faster, I cooked a small, whole sweet potato in the microwave for about 5 minutes until really soft.  Bake if you don&#x27;t want to use a microwave, as steaming/boiling will add extra water. Let it cool some before proceeding.

Preheat your oven to 350°F degrees and grease a 9 inch pie dish REALLY well. Do not skip the spray or the crust will stick to the dish! Press your dough into the greased dish, flat and evenly across and going up the sides (if using homemade). You do not prebake the pie crust whether using my recipe OR a store-bought one. Use the crust raw because the pie bakes a really long time.

For the filling, first add the syrup and walnuts only to a high powered blender. I used my Vitamix. If you don&#x27;t have one, I don&#x27;t think a regular blender will be powerful enough, so I would suggest using your food processor. Blend until fairly smooth. Scrape down the sides and add the cornstarch, cinnamon, pumpkin pie spice and salt, pumpkin and sweet potato. Blend until completely smooth. It should be like a pudding consistency.

Pour the batter onto the crust and smooth out with the back of a spoon flat and evenly along the sides. I swirled the spoon in a circular motion for a pretty effect.

If using my homemade pie crust, place 4 double-folded 8 inch strips of foil around just the edges of the crust, just placed flat along the edges. (see photo) Crimp them underneath the pie dish. This is crucial so the crust doesn’t burn. Make sure they are not dipping into the pie filling, otherwise that will affect how the filling bakes up. OR, use a pie crust protector (linked below) which works much easier! (linked above) If using a store-bought crust, this can vary so I wouldn’t cover the crust unless you see it is browning too much towards the end of the baking.

Bake for 55 minutes (set your timer!), then add one large loosely placed piece of foil over the whole pie ONLY IF the top is browning too much. It should be a dark golden brown, but only place the foil if it looks like it may start to burn. I have not experienced this though. Just gently place it on top loosely, no need to even remove the pie.

Bake 10 more minutes with the foil on top, which will be 65 minutes total or until the center is set, not jiggly and a deep golden brown (as pictured). A toothpick will not come out clean. I removed mine at exactly 65 minutes. It will finish cooking as it cools and will firm up in the fridge a lot overnight.

Cool to room temperature (2 hours) and then chill in the fridge overnight or 8 hours. This will bring it to the complete firm, set texture. Once ready to serve, loosen the crust by gently going around the edges with a sharp knife. Keep stored in the fridge until ready to serve. I love to eat my pie cold, but if you prefer it room temperature, just set it out at room temperature a bit before serving time. This pie will last a week in the fridge.

This Pumpkin Custard Pie has a delicious pecan &amp; date crust and is the perfect healthy dessert to bring to a holiday meal!

Pecan &amp; Pumpkin Custard Pie 

(113 g) quick

pecans

(108 g) medjool dates, pitted

(350 ml) unsweetened non-dairy milk

(29 g) non-gmo cornstarch or arrowroot powder

pumpkin pie spice blend

(151 g) medjool dates, pitted

Cover the pitted dates with hot water and let sit for 5 minutes, then drain. Note: You will only need to soak the dates for the pie crust in this recipe; do not soak the dates for the filling.

In the meantime, blend the oats in a food processor or high speed blender for 30 to 40 seconds, until they form a fine flour. Add the pecans and salt, then process until smooth.

Add the drained dates to the food processor and pulse until a well-combined, sticky dough forms. Transfer the mixture into a greased pie pan and press down evenly to form the crust. Use a fork to poke holes in the crust, to prevent &#8220;bubbles&#8221; from forming.

For the Pecan Pie Crust:

Preheat the oven to 350F. Add all ingredients, except for the cornstarch and dates, into a large pot. Stir well and bring to a simmer.

While the pumpkin mixture is heating up, prepare a &#8220;slurry&#8221; by adding 2 to 3 tablespoons of water to the cornstarch in a small bowl. Gently mix together until a thick liquid has formed; you don&#8217;t want any clumps in this!

Add the cornstarch slurry to the simmering pumpkin mixture and cook over medium heat for 5 to 6 minutes, stirring continuously.

Transfer this mixture to a blender or food processor, add in the remaining dates, and blend until smooth.

Pour the filling into the crust and bake in the middle rack of the oven for 30 to 35 minutes. The pie may look slightly uncooked when you take it out of the oven, but it will set as it cools. Let cool completely before slicing and serving as desired.

For the Pumpkin Pie:

So incredibly good! The best pumpkin pie we have ever had! Thank you!

This is the best pumpkin pie recipe!  We love it so much that I’ve been making it regularly since Thanksgiving.

Have not made any recipes yet, but look very delicious. 
I do have one problem. Im very allergic to nuts. So far coconut doesnt affect me, though coconut is from a tree nut so must use  sparingly. Do you have any suggestions for other substitutes? I also cannot eat fruits that have pits like peaches or cherrries, (☹) and fresh peas off the vine. I can think of subs for most of these, but if you have any other suggestions, I would love to gear them! Suzette Holman

https://www.youtube.com/watch?v=Ep12xNnpcIA

Today I'm going to show you how to use the Google Home Mini to help you make a delicious Vegan Thanksgiving Feast, all in under 2 hours! This video is sponsored by the team at Google. #ad 
✗ My NEW 60+ Recipe Ebook ➢ http://bit.ly/FromMyBowlEbook 
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✗ My FREE Ebook, "Satisfying Salads" ➢ https://frommybowl.com/ 

Check out the Home Mini here: https://goo.gl/uCSeUq

IN THIS VIDEO
• Pumpkin Pie Recipe: https://frommybowl.com/pecan-pumpkin-custard-pie/
• Stovetop Stuffing Recipe: https://frommybowl.com/easy-vegan-stovetop-stuffing/
• Mashed Potatoes:
~2 lbs. Gold Potatoes, cut into cubes and peeled if desired
1 cup+ Unsweetened Plant Milk (I used Soy Milk)
1 tsp Garlic Powder
1 tbsp Nutritional Yeast 
1 tsp Salt 
Add the cubed Potates to a large pot and cover with water. Bring to a boil over high heat and let simmer for 10 minutes, or until the Potatoes are fork tender. Drain the Potatoes, return them to the pot, and add the remaining ingredients, starting with only 1/2 cup of Plant Milk and adding more as necessary. Mash with either a hand masher or an electric mixer on low speed until the potatoes reach your desired consistency.
• Gravy: https://frommybowl.com/tahini-gravy/ 
• Tempeh "Cutlets":
1 cup Vegetable Broth
2 tbsp Tamari
1 tbsp Maple Syrup
1 tsp Liquid Smoke 
1 tsp Poultry Seasoning
Add all Marinade ingredients to a medium bowl, stir well, the add in the Tempeh. Let sit for at least 10 minutes, then cook the tempeh and marinade over medium heat for 10-12 minutes, flipping occasionally. Broil at end if desired but if so, leave some liquid at the bottom of the pan so the tempeh does not stick to it. 

• Vegan Thanksgiving Playlist: https://www.youtube.com/playlist?list=PLILI9TO44f1A_soexsWpbHekk0I6kSu6B 
• My Food Processor: http://amzn.to/2to9jwt 
• My Pans: http://amzn.to/2hcroda
• Google Home Mini: https://store.google.com/us/product/google_home_mini?hl=en-US

TO EFFICIENTLY MAKE THIS IN 2 HOURS...
1. Make Pumpkin Pie
    *Toast Bread Cubes for Stuffing in Oven while oven is preheating 
2. Boil Mashed Potatoes
3. Marinate the Tempeh
4. Make Tahini Gravy
5. Finish the Mashed Potatoes
6. Make Stovetop Stuffing 
7. While Stuffing sits, make the Tempeh "Cutlets"
8. Broil the Stuffing and Tempeh together to finish (optional)

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• Vegan Meal Planner: http://bit.ly/plantmealplanner
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CONTACT 
• For Business Inquiries: Caitlin@FromMyBowl.com
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ABOUT THIS VIDEO
• Cameras: 
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• Software: Final Cut Pro 
• Music: Happy Strummin by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Artist -- http://audionautix.com/
This video is sponsored by Google. 
This video contains affiliate links; for a full affiliate discretion notice, please visit FromMyBowl.com. Thank you for supporting me!

Easy Vegan Thanksgiving Dinner in Under 2 HOURS! ????

Protein Pumpkin Pie is soft and creamy but healthy! Made using protein powder - no sugar or condensed milk - it’s perfect to celebrate Thanksgiving party with health goals in check.

Protein Pumpkin Pie - Soft, Creamy and So Good!

Pre-made Frozen Pie Crust (like Pillsbury)

Unsweetened Almond Milk (240 milliliters)

Tbsp Non-fat Plain Greek Yogurt (42 grams)

+ 1 Tbsp Vanilla Protein Powder (Whey-casein, 66 grams)

¾ tsp Pumpkin Pie Spice

Cinnamon

Eggs

Egg White

Stevia Sweetener, Vanilla Exract

Preheat the oven to 350°F.

In a bowl, whisk pumpkin puree, almond milk and Greek yogurt.

Add protein powder, pumpkin pie spice and cinnamon; Whisk again.

Add eggs and egg whites and whisk until just combined.TASTE THE FILLING to make sure its good, and add some stevia sweetener or bit of vanilla extract if needed.

Pour filling into pie crust.

Bake 40 minutes, covering with foil after 25 minutes.

Knife inserted in center will come out with a few streaks. Center should be a little bit jiggly, but sides cooked.

Looks amazing and just what I was looking for beyond the typical keto crustless pumpkin pie .

Quick question is the protein powder dual cups or scoops 

Thanks for al you do!

I made it for Thanksgiving dinner today and it was a huge hit! The recipe is easy to make and the taste is delicious. I added a splash is maple syrup and a splash of vanilla extract.

I tried to make the recipe exactly as it was written, expect for one teaspoon of vanilla- I included a mix of roasted pecans and chocolate chips as 1/2 cup of add ins. I found it made quite a bit more filling than would fit in one standard size frozen pie crust, so I ended up filling 2 ramekins with pie filling, creme brule style. The ramekins finished cooking a bit early, the pie took longer than 45 mins- when I first uncovered it from the foil the crust wasn't done. Cooked an additional 10-15 mins with no foil. I found the taste of the pie not very tasty- the texture was nice and light, but the taste is quite bland, and could barely taste the pumpkin. I might try blending it with vanilla Greek yogurt in a smoothie, maybe with some maple syrup. Probably won't revisit this recipe, but if ever again I would try adding sweetener, maybe stevia, and more vanilla and spices.

This is an awesome protein pumpkin recipe. The flavor is good and the texture is great! Whatever protein you use will really impact the flavor. I recommend a really mild vanilla and add some vanilla extract. I had a slice of this for breakfast with some homemade maple chicken breakfast Pattie’s and easily hit my 30g of protein. Thank you!!

Loved this recipe! I made 2 pies for Thanksgiving, one traditional Libby’s recipe pie and this one. My only tweets were adding more pumpkin pie spice and I added 6T monk fruit sweetener. Because I was making both at the same time I had the ability to taste test each batter as I made it. So I was trying to get as close to traditional as I could.  I’ll definitely be making this again in the future. Cannot wait to try other recipes!

Top 8 healthy pumpkin pie recipes from across the web

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Protein Pumpkin Pie - Soft, Creamy ...

Top 8 healthy pumpkin pie recipes from across the web

The most viewed healthy pumpkin pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Ever Healthy Pumpkin Pie

Vegan Gluten-Free Pumpkin Pie (No C...

Paleo Pumpkin Pie

Paleo Pumpkin Pie

Paleo Pumpkin Pie

Best Vegan Pumpkin Pie Recipe EVER!

Pecan &amp; Pumpkin Custard Pie

Protein Pumpkin Pie - Soft, Creamy ...

The most viewed healthy pumpkin pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Pecan & Pumpkin Custard Pie