Healthy Pumpkin Pie Recipe

Thanksgiving and Christmas can be challenging for those watching their weight or trying to make more health-conscious dietary choices. It can be difficult to keep consumption of saturated fat and sugar relatively low without forgoing many of the traditional dinner and dessert offerings.

Pie is usually thought to be a bad choice for health, but this isn’t true of all pies. The following pumpkin pie recipe is far healthier than most, with less saturated fat and sugar than the majority of recipes, and more dietary fiber and protein.

This recipe substitutes skim milk for the whole fat milk, condensed milk, or cream that most recipes call for, as well as cutting back the sugar significantly. While not as sweet, this pie derives its rich flavour from spices, and with less sugar, other more subtle flavours are apparent. This pie is free of artificial ingredients and healthy enough to snack on without guilt. It is also easy to prepare.



Preparation Time: 5-10 minutes
Cooking Time: 60-75 minutes
Makes: Two 9-inch pumpkin pies

Pumpkin Pie Ingredients:

2 9-inch unbaked pie shells
2 standard (398 ml) cans pumpkin
6 large eggs (equivalent to 7 medium eggs or 8 small)

1 cup skim milk

1 cup raw organic cane sugar or natural, unrefined Demerara sugar

4 teaspoons cinnamon

1 teaspoon ginger

1 teaspoon cloves

¼ teaspoon nutmeg

¼ teaspoon salt

Pumpkin Pie Directions

Preheat oven to 425 Fahrenheit (218 Celsius). If pie shells have just come out of the freezer, warm them in the oven for a couple of minutes, just until warm to the touch.

Beat eggs lightly with a whisk. Add all other ingredients and beat until smooth. Pour into pie shells.