Healthy Pumpkin Pie

So, I was in a meeting this afternoon and the presenter commented that someone had posted on Facebook that there are only 8 more weekends after this one until Christmas.

I’m sorry. I blacked out. WHAT?

For some reason, quantifying the amount of time I have left before all the presents must be wrapped, year-end charitable donations must be made, and holiday meal menus must be finalized sort of made me panic a little.

Plus, that means two more weeks until Halloween, and if you guessed that I haven’t started shopping for my costume yet, you would be correct.

It also means 6 weeks until Thanksgiving.

Which means that it’s time to start planning dessert, right?

Even though I’ve bemoaned the trendiness of pumpkin during this time of year, pumpkin pie really is my favorite pie at Thanksgiving-time.

And truth be told, it’s actually generally the healthiest pie you’ll find on your Thanksgiving table.  Pecan pie and apple pie are usually loaded with a ton of extra sugar and pumpkin pie just doesn’t really need all that much sugar added.

Of course, there’s always room for improvement, so here’s my contribution – and if it means that you eat half the pie, I won’t tell anyone.


Healthy Pumpkin Pie
makes 1 large or 2 small pies

1 can pumpkin puree
1 1/2 cups 2% evaporated milk
2 eggs
1/4 t salt
1 t vanilla extract
1 1/2 T pumpkin pie spice
scant 1/2 cup honey (or real maple syrup)
your favorite pie crust (I used this gluten free walnut based crust from Mark’s Daily Apple )

1. Preheat oven to 425°.
2. Combine all filling ingredients in a large mixing bowl and whisk until completely smooth.
3. Pour into prepared pie crust and place in oven for 10 minutes, then reduce the oven temperature to 350° and bake for an additional 35-40 minutes, until just set.
4. Let cool completely and serve.


Just a warning- nut-based crusts like this tend to burn, so you might want to shorten your pre-bake time and place the pie pan on a cookie sheet,



Alternatively, if you want to skip the crust altogether, you can do what I did with the extra filling and pour it into greased ramekins and bake for the same amount of time.


Plus, they’re cute and individual-sized.  Perfect for the eater who doesn’t like to share (ie, this girl).

Enjoy! And now you have a game plan for Thanksgiving dessert.

You’re on your own for the turkey, though.

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