Our healthy pumpkin pie recipe is easy and quick for a good reason. You need to eat something healthy after a heavy meal, and you need to be able to prepare it quickly, because it’s so delicious that you’ll be craving more.
From October to December, during Halloween or Thanksgiving, pumpkin pie is a frequent guest on our table.
Americans eat an estimated 50 million pumpkin pies every Thanksgiving, surprisingly more than turkeys! That’s about one pie for every six people, meaning someone’s probably hogging two. If you feel stuffed on Thanksgiving, blame the pie – and if you don’t want to feel stuffed, try this simple, easy, healthy pumpkin pie recipe. In just 25–30 minutes, you’ll be able to make it and even have a bite that delivers enough vitamin A for a day.
The largest pumpkin pie ever made weighed 3,699 pounds and had a diameter of 20 feet. It contained over 1,200 pounds of pumpkin and 2,796 eggs.
No need for eggs in this recipe—no bake. Just 25 minutes. For the images, I’ve used a store-bought crust (actually a handmade from a bakery). The reason behind is that, while a nut crust is so delicious and healthy, it crumbles and ruins the pictures. If you don’t need to make pictures, stick with the nuts!
Healthy Pumpkin Pie Recipe with Coconut oil and yogurt
Let’s face it! Pumpkins are not just for pies and carving; they’re packed with vitamins and minerals that make your skin glow!
They are rich in nutrients and relatively low in calories. A single cup of cooked pumpkin has about 50 calories; however, it’s one of the best sources of beta-carotene (Vitamin A).
Pumpkin pie gives you not only satisfaction, but also a good vision, healthy skin and a healthy immune system.
Also, it’s great for digestion, since pumpkin is rich in fiber and makes you feel full longer.
Healthier Version
To enjoy all these benefits and not to ruin them with sugar and cream, we created our healthier version. Enjoy this Thanksgiving classic this year differently and try this easy recipe, which is lighter and more nutritious.
Traditional pumpkin pie recipes are loaded with added sugar. So, let’s skip the energy crash and the weight gain this Thanksgiving. This recipe uses only a table spoon of muscovado sugar, so it will satisfy your sweet tooth without overloading you with empty calories.
Pumpkin Pie Filling
Skip also the heavy cream and full-fat condensed milk and use just as tablespoon of Greek yogurt and coconut oil. It cuts significantly the calories and additives, but your pie will still be creamy and delicious.
The filling is slightly more liquidy than the heavy cream ones, therefore, make sure, you serve it cold. It doesn’t look so great, however, it’s extremely delicious and super healthy. The ones in the good pictures are frozen. Keep that in mind!
That’s how it looks when not frozen and with a nut crust.
Pumpkin Pie Crust
As said, for the pictures, I’ve used a store bought crust, what I usually never do. But my original recipe is completely made of of nuts and the pictures look more than worse, eventhough the recipe is delicious.
So, if you eat it, make it out completely out of nuts, that are not only packed with fiber, but also with vitamin E and minerals.
If you need it to look good, buy a crust or make a crust.
Easy, Healthy Pumpkin Pie
Easy, healthy, gluten-free, quick and delicious Pumkin Pie, great as a healthy Thanksgiving dessert and a healthy Christmas treats
Ingredients
- Pumpkin Pie Filling
- 20 oz cold (already baked) butternut squash (about 4 cups, 600 g)
- 1 teaspoon cinnamon
- 2 tbsp coconut oil
- 1 tbsp Greek yogurt
- 1 tbsp vanilla sugar
- 1/2 teaspoon muscovado sugar
- nutmeg, ginger to taste
- Pumpkin Pie Crust
- 1 cup of grounded walnuts or pecans (about 200g)
- 2 1/2 spoons of butter (about 40g)
- 1 tbsp vanilla sugar
- 1 tbsp muscovado sugar
Instructions
- Pumkin pie filling - put all of the ingredients for the filling in a bowl and blend until smooth.
- Pumpkin pie nut crust - put all of the ingredients for the crust in a bowl and mix with a fork until well mixed. For some of the pictures I used a storebought crust. The reason behind is that, the pictures with the nut crust did not look good.
- Put the pumpkin pie crust batter in a spring form and cover well the bottom. The crust batter is not sticky.
- Bake for 3-5 min at low temperature until the nuts turn slightly brown.
- Let it cool down for about 10 minutes.
- Add the pumpking filling on top and put in the freezer for about 45 min - 1 hour.
- Ready to serve!
When you finished that one, try our pumpkin muffins and let us know how they were.
Happy Pumpkin!
