Healthy Pumpkin Pie

My healthy pumpkin pie recipe features a light and flaky pie crust topped with creamy pumpkin filling. It uses simple ingredients, is lower in sugar, and is accidentally dairy-free!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 149kcal

Author Arman Liew

Ingredients

1 9-inch pie crust * See notes
15 ounces pumpkin puree
1 1/4 cups unsweetened almond milk or any milk of choice
3/4 cup maple syrup
1 teaspoon pumpkin pie spice or cinnamon
1 tablespoon cornstarch

Instructions

Preheat the oven to 180C/350F. Prepare your pie crust and set aside.
Place the pumpkin puree, almond milk, maple syrup, pumpkin pie spice, and cornstarch in a saucepan and stir well, ensuring the cornflour has dissolved completely. Place over medium heat and stir continuously until thickened and gently bubbling.
Use a stick or hand mixer to blend everything together, until smooth and creamy. Allow the filling to cool slightly, before transferring to the pie crust.
Place the pie in the oven and bake for around 40 minutes, until the crust is golden and the center has a slight jiggle.
Allow the pie to cool completely before refrigerating for at least an hour, to firm up.

Notes

For a homemade pie crust: Add 1 1/4 cups of all-purpose flour, 1 teaspoon of sugar, 1/8 teaspoon salt, and 1/4 cup of cold unsalted butter to a high-speed blender. Blend until a crumbly texture remains. Slowly add 2-3 tablespoons of cold water. Smooth out the dough, cover it in plastic wrap, and refrigerate for an hour.
Leftovers: Keep in the fridge for up to one week or in the freezer for 6 months.
Make ahead: Up to 5 days before serving.

Nutrition