If you’re looking for a healthy pumpkin pie recipe, then look no further.
But first, let’s just get this out of the way: Who said February isn’t the perfect time of year for pumpkin pie? 👌I know the pumpkin-everything craze is pretty far in the rearview mirror by now, but in my family, pumpkin pie is a favorite all year long. And because this recipe is a health….ierrrrr version, and because it’s a pie that contains a vegetable, it’s something I feel a lot better about serving up to my kids again, and again, and again, and…again.
This is my family’s favorite pumpkin pie. The recipe was actually created years ago by my dad, who loved desserts, but liked to keep things pretty healthy. (Yep, I was one of those kids that grew up eating Grape Nuts instead of Fruit Loops for breakfast.) What’s interesting is because this healthy pumpkin pie remix is really the only pumpkin pie recipe I grew up eating, it’s actually what tastes like *normal* pumpkin pie to me. I’ve sampled full sugar versions over the years and I’ve never liked them!
Our formula for creating the perfect healthy pumpkin pie that’s still super delicious is to essentially follow the recipe that’s on the back of every Libby’s 100% Pure Pumpkin can, but:
- roughly halve the sugar amount that’s listed
- double all of the spice amounts listed
Doubling the spices makes it extra flavorful, which probably helps in the not-missing-out-on-all-the-sugar department. And, I feel the need to note that there’s something about the Libby’s brand of pumpkin that I really prefer for this recipe. As an example, I’ve tried using the organic pumpkin Trader Joe’s sells instead, and the result just isn’t the same. The results are still good, but just not the same. But, any pumpkin puree would work.
To keep things simple, we usually use pre-made pie crusts for this recipe, but I do hope to post a recipe soon for an allergy-friendly homemade pie crust from scratch. When I do, I’ll be sure to link to it here.
Special Dietary Notes
This recipe contains gluten, egg, soy (in the pre-made crust) and dairy. But as long as you source a safe pie crust (we like the one from Trader Joe’s) and safe spices, it should be peanut safe and tree nut safe, which is our main concern right now (my daughter seems to have outgrown her dairy and soy intolerance — hooray!).
DID YOU MAKE THIS RECIPE?
Add a rating below, share it on Instagram, or save it to Pinterest! You can also find us on Facebook, too.
A healthy pumpkin pie recipe that's low on sugar and high on spice (and flavor!). This nutrition label is a product of an online calculator. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
Half-the-Sugar Healthy Pumpkin Pie
Serving Size 1
Amount Per Serving Calories 313Total Fat 14gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 80mgSodium 389mgCarbohydrates 40gFiber 3gSugar 22gProtein 9g
A healthy pumpkin pie recipe that's low on sugar and high on spice (and flavor!).
This nutrition label is a product of an online calculator. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
Leave a Reply