Hey guys! Fall is here and my pumpkin recipes are here too! After my Pumpkin brownies, here is the ultimate Healthier Pumpkin Pie!
Surprisingly, this was soo easy to make! The crust is an-oil based crust that I like to use because it doesn’t has butter so less saturated fat yay! Now for the filling… YUM. JUST YUM. I love pumpkin and cinnamon and the combination here is p.e.r.f.e.ct.
Can’t wait to share with you more and more fall recipes!
Healthier Pumpkin Pie
- 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
- 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
Preheat your oven to 180°C and grease your 20 cm pie pan with a bit of oil.
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.
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.
Nutrition facts are based on a recipe made with skimmed milk.