Healthy pumpkin pie recipe

The perfect healthy pumpkin pie with homemade flaky pie crust and naturally sweet creamy filling It's so easy to make this healthy version of traditional pumpkin pie recipe.

I remember waking up on a cold Saturday morning. The aroma of cinnamon, nutmeg and clove pervaded the air, instantly awakening my senses. There, in the middle of our cozy kitchen, stood my mother, her apron stained with flour, and her eyes gleaming with excitement.

As I got closer, I saw deep orange pumpkin puree waiting in a bowl. My mother's hands moved gracefully and intimately as she mixed the spices, measuring each one carefully. I watched mesmerized as she cracked eggs and added them to the mixture, creating a smooth and creamy consistency.

Roll out the dough on a floured counter. I loved how her hands were moving confidently, as if each pie crust was a canvas she was lovingly painting on. Once the crust was in the pie dish, she poured the fragrant pumpkin filling, and the kitchen was filled with a heady scent that can only be described as an embrace of autumn.

As the pie cooked in the oven, the aroma became stronger and more unique. The minutes seemed to drag on endlessly, each tick of the clock heightening our anticipation. Eventually, the timer went off, and my mom carefully pulled the pie out of the oven. The crust was golden and flaky, and the stuffing set beautifully.

When the pie was completely cool, my mother cut off a piece and put it on a plate. He handed it to me with a smile that radiated warmth and love. My taste buds danced with joy as soon as I ate that first mouthful. The taste was a mix of spice and sweetness, and each mouthful felt like a cozy hug.

Many years have passed since those days, but the memory of my mother's pumpkin pie remains in my heart. Every time I taste pumpkin spice or see a slice of pumpkin pie, I go back to that kitchen, remembering the magic of my childhood and the love baked into every delicious meal.

What makes this pumpkin pie recipe healthy?

While pumpkin pie is delicious and may contain some nutritional benefits, important to note that traditional pumpkin pie recipes can be quite high in calories due to added sugars, saturated fat from butter and cream, and pie crust.

 

There are ways to make pumpkin pie healthier by making some ingredient substitutions and modifications.

Sweeteners: Reduce the amount of sugar in the recipe or use healthier alternatives like pure maple syrup, honey or coconut sugar.

Pumpkin Puree: Use homemade pumpkin puree or choose canned pumpkin puree that doesn't contain added sugars or preservatives. It is naturally low in calories and rich in fiber, vitamins (such as vitamin A) and minerals.

Healthy Fat: If you're making your own crust, consider using a healthier fat, such as olive oil or coconut oil, instead of butter.

To make the best Healthy Pumpkin 

Ingredients.

Pie Crust:

• 1 cup whole wheat flour or spelt flour more for dusting/rolling
• 1/2 cup almond flour
• 1/8 tsp baking powder
• 1/4 tsp salt
• 1/2 cup cold butter or coconut oil cubed
• 1 tbsp maple syrup or liquid honey
• 3 tbsp cold water

Pumpkin Pie Filling:

• 3 large eggs
• 15 oz can (2 cups) pumpkin puree not pumpkin pie filling
• 1/2 cup maple syrup or liquid honey
• 2 tsp pure vanilla extract
• 2 tsp pumpkin pie spice
• 1/4 tsp salt

Instructions.

Step 1:

Preheat your oven to 425°F (220°C).

Step 2:

Roll out your pie crust and place it in a pie dish. Crimp the edges for a decorative touch.

Step 3:

In a mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, salt, cinnamon, ginger, nutmeg and cloves. Mix well until all the ingredients are well combined.

Step 4:

Beat eggs in a separate bowl. Then, add the beaten eggs to the pumpkin mixture and mix until smooth.

Step 5:

Slowly add evaporated milk to the mixture and stir until everything is well combined.

Step 6:

Pour pumpkin filling into the prepared pie crust.

Step 7:

Carefully put the pie into the preheated oven and bake at 425°F (220°C) for 15 minutes.

Step 8:

After 15 minutes, reduce oven temperature to 350°F (175°C) and continue baking for an additional 40 to 50 minutes, or until a toothpick inserted in the center of the pie comes out clean.

Step 9:

Once baked, remove the pie from the oven and place it on a cooling rack. Allow the pie to cool completely before slicing and serve.

Please note that baking times may vary depending on your oven and altitude, so keep an eye on the pie as it bakes

Nutrition of pumpkin pie.

• Calories: 229kcal
• Carbohydrates: 28g
• Protein: 4.6g
• Fat: 11.9g
• Saturated Fat: 6.7g
• Fiber: 2.8g
• Sugar: 13.3g

I’ve been testing and retesting this healthy pumpkin pie recipe for giving year after year.

Pumpkin pie 

The origins of pumpkin pie in North America where Native Americans used pumpkin and other squash in their culinary creations.

The Native American communities of the region were adept at preparing a variety of dishes using pumpkins and other squash, demonstrating their ingenuity and culinary expertise. As early European settlers intermingled with indigenous populations, they acquired the knowledge and techniques to incorporate these native ingredients into their culinary traditions. 

The integration of indigenous culinary practices with European culinary sensibilities gave rise to the distinctive concept of pumpkin pie that we recognise. Today. This delectable creation not only exemplifies the interweaving of diverse culinary traditions, but also serves as a testament to the adaptability and creativity of cooks and bakers throughout history. 

As a result, pumpkin pie has become an integral part of North American food culture, celebrated during harvest festivals and holiday celebrations as a delicious reminder of the cultural tapestry woven over the centuries.

Conclusion 

Hope you will like the recipe of pumpkin pie.

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