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Healthier Pumpkin Pie

Healthier Pumpkin Pie

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8

Ingredients

Crust

  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1 tsp vanilla
  • 1 tbsp honey or maple syrup
  • 1/3 cup melted coconut oil or vegetable oil
  • 1/4 cup + 2 tbsp cold water

Filling

  • 1 cup pumpkin puree
  • 1/4 cup milk of choice
  • 1/4 cup honey or maple syrup
  • 1 large egg
  • 1 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1/4 tsp salt

Instructions

  • Preheat your oven to 180°C and grease your 20 cm pie pan with a bit of oil.

Crust

  • In a mixing bowl, mix the flour with the salt, baking powder and vanilla. Add the oil and 1/4 cup water and mix with your hand until you have a smooth dough. If dough isn’t coming together, add 1 tbsp more water at a time until it does. I used 1/4 cup + 2 tbsp cold water in total.
  • Roll dough between 2 parchment paper so it can cover the bottom and edges of the pie pan. Take the dough and press it firmly in the pan. With a fork, pierce the bottom and the edges of the dough.
  • Bake the crust alone in preheated oven for 15 mins while you make the filling.

Filling

  • In a blender, blend together all filling ingredients until smooth.
  • When crust is baked for 15 mins, lower temperature to 160°C, remove crust from oven, pour filling over the crust and put it all back in the oven for 45-50 mins until filling is puffed up and no longer liquid. 
  • Remove pie from oven and let cool completely before slicing.
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