Healthy Pumpkin Pie

By on December 16, 2008 in recipes & kitchen tips

pumpkin-piePumpkin Pie is a must for the holidays, at least in our family! Here is our healthy homemade version for you to enjoy with natural sweeteners and whole ingredients! I used fresh pumpkin puree from a baked pumpkin for the first time – oh fun! I can’t say I noticed any difference in taste in comparison to the canned version, but it was still quite fun…

1 can pureed pumpkin (approx. 2 cups)
1 cup heavy cream (or replace the cream & milk with 1 (12 oz) can of evaporated milk)
½ cup whole milk
2 large eggs
¾ cup rapadura/sucanat
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
½ tsp ginger
¼ tsp salt

Pour into a prepared pie crust. Bake at 375 degrees for 45-55 minutes. Makes  1 pie.

This post is a part of the Nourishing Sweets & Treats Carnival.

About Lindsay

Lindsay Edmonds is first a lover of Jesus, wife, mother of four, homemaker, and writer. She loves inspiring women around the world toward simple, natural, and intentional living for the glory of God.
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5 Responses to Healthy Pumpkin Pie

  1. Elyssa November 8, 2011 at 6:44 pm #

    Hi, I have a daughter that is extremely lactose intolerant. Any milk at all causes her to have a reaction. I was wondering if there was another substitute for the milk. almond or rice perhaps? or would that change that taste too much? Thanks!

    • Lindsay November 9, 2011 at 7:19 am #

      I would probably try coconut milk or hemp milk myself because it is the best nutritious milk option for the lacto intolerant. It may change the taste slightly, but at least coconut milk would add sweetness that might just compliment the flavor.

  2. Denise October 20, 2010 at 1:13 pm #

    I believe when you said you could substitute 2 12oz cans of evaporated milk for the heavy cream and milk, that it should really be 1 can. I caught myself before I dumped both cans into my mixing bowl :)

    Thanks for the recipe.

    Denise

  3. Deb December 1, 2009 at 6:45 am #

    Lindsay, thanks for sharing – I’m so ready to make a pumpkin pie that is actually health food!

    I’m wondering if you’ve tried it w/ honey?

    I made some pumpkin muffins last night and they taste fine. However, the cream cheese frosting w/ honey I made for them tastes just a bit too ‘off’ the standard powdered sugar version.

    If you were in Tacoma I’d bring some by for a taste test!

    Blessings,
    Deb

    • Lindsay December 1, 2009 at 2:57 pm #

      I have not personally made a pie with honey but have tried other peoples attempts…no thank you. It is too strong a flavor. The sucanat is yummy!