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The Ultimate Healthy Pumpkin Pie

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The ultimate healthy pumpkin pie is easy to make, gluten-free and refined sugar-free! This pumpkin pie is perfect for all your holiday dinners and is a recipe that’s sure to become a family favorite.


I know, Thanksgiving is over but I don’t care at all. I still want pumpkin pie and I plan to keep making them through New Year’s. I think I mentioned it before but I had a very untraditional Thanksgiving this year so I didn’t quite get a full dose of Holiday food and pie. Perhaps, that’s why I’ve been a little extra about it the last few weeks. Either way, I think pumpkin pie is perfectly acceptable until January 1st!


I made this pie using PEScience Select Protein in the crust. You can get 30% OFF all PEScience products by using code PBCHOCO at checkout on their website www.pescience.com

The Ultimate Healthy Pumpkin Pie

Prep Time: 10 minutes

Cook Time: 24 minutes

Total Time: 34 minutes

Category: Dessert, Snack

Serving Size: 1/8

Calories per serving: 186

Fat per serving: 8g

Carbs per serving: 27g

Protein per serving: 5g

The Ultimate Healthy Pumpkin Pie

The ultimate healthy pumpkin pie is easy to make, gluten-free and refined sugar-free! This pumpkin pie is perfect for all your holiday dinners and a recipe that's is sure to become a family favorite. 

Ingredients

    Crust
  • 1 c gluten-free flour
  • 1/4 c Truvia or granulated sweetener
  • 32g protein powder Pescience 30% OFF code PBCHOCO
  • 1/4 c coconut oil, melted
  • 1/4 c sugar-free maple syrup or sticky syrup of choice
  • 3 tbsp unsweetened almond milk
  • 1/4 tsp cinnamon
  • 1/8 tsp salt
    Filling
  • 3/4 c pumpkin puree
  • 1 egg, whole
  • 2 tbsp almond milk
  • 2 tbsp sugar-free maple syrup or sticky syrup of choice
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/8 tsp nutmeg
  • 1/8 tsp salt
  • 1 packet stevia or to taste

Instructions

  1. Preheat oven to 400F and prepare two small (about 3-4") oven safe ramekins with non-stick spray or large (about 7-8") ramekin or pie pan with non-stick spray and set aside.
  2. In a mixer, mix all dry crust ingredients together. Add in the remaining ingredients and mix until a dough forms.
  3. If using two small ramekins like I did, separate the dough into two even portions. Press the dough evenly into the bottom and up the sides of the ramekins to make the crust. If using one large ramekin or pie pan, press all the dough evenly into the bottom and up the sides to make the crust.
  4. Place all filling ingredients into a blender and blend until smooth. Evenly distribute the filling between both pie crusts or into 1 pie crust if using the larger pan. Cover the edges of the crust with tin foil for a lighter crust. If you don't mind a darker crust, you can leave them uncovered.
  5. Bake for 20-24 minutes.
  6. Let cool before serving.

Notes

Serving size is about 1/4 of a small pie and 1/8 of a large pie...that's a big piece!

http://peanutbutterpluschocolate.com/the-ultimate-healthy-pumpkin-pie/

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