Healthy Pumpkin Pie Recipe | Phoenix Food Photographer
This year for Thanksgiving, I’m the hostess of sorts because my parents and some of my siblings will be visiting, and we are so excited to have them come! My brother Brad (who served his mission in Scottsdale) invited some friends he met during his mission to join us as well. All in all, there will be several of us at Thanksgiving dinner who are trying to eat healthy, so I’ve been brainstorming and experimenting with ways to make our favorite dishes a little healthier without compromising the delicious flavors we love. And I think I found a winner with this healthy pumpkin pie recipe I’m sharing today!
A typical pumpkin pie recipe calls for a full can of evaporated milk and at least 3/4 cup of sugar. I cut that down to 1/2 can of evaporated milk with 1/4 cup sugar and 1/4 cup honey. You’ll also need a can of pumpkin, three eggs, a tablespoon of cinnamon and a teaspoon of pumpkin pie spice. This recipe makes enough pumpkin filling for two 9 inch pies, so you’ll need two pie shells (go with gluten free pie shells if you want your pumpkin pie to be gluten free).
The directions for this recipe are super easy. Just preheat the oven to 350 degrees, then combine all the ingredients for the pumpkin filling in a mixing bowl.
Use a hand mixer to mix the ingredients together until the mixture is nice and smooth.
Pour half of the pumpkin filling into each pie shell, and bake the pies at 350 degrees for one hour.
You may need to keep an eye on them and go a little longer or shorter with the cooking time, but I found that one hour was the perfect timing to get my pies cooked through.
And depending how committed you are to eating super healthy, you can top your pie with a dollop of whipped cream or ice cream, or you can skip that!
I love that this healthy pumpkin pie recipe tastes just as delicious as my mom’s pumpkin pie, but with less to feel guilty about. If you try out this recipe, be sure to come back and leave a comment here or on social media to let me know how you like it!
Healthy Pumpkin Pie
- 1 15 oz can Pumpkin
- 1/2 12 oz can Evaporated Milk
- 3 Eggs
- 1/4 cup Sugar
- 1/4 cup Honey
- 1 tbsp Cinnamon
- 1 tsp Pumpkin Pie Spice
- 2 Pie Crusts or Prepared Pie Shells (9 inch)
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Preheat oven to 350 degrees.
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Combine all ingredients (except pie crust) in a mixing bowl.
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Mix with a hand mixer until smooth.
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Pour half of the pumpkin filling into each pie shell.
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Bake pies at 350 for one hour.
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Top with whipped cream or ice cream if desired, and enjoy!
