This healthier pumpkin pie recipe includes pumpkin puree, evaporated nonfat milk, maple syrup (or raw honey) for sweetness, and a whole-wheat crust. It will wow all your guests over the holiday!
Ingredients for Pie Crust
- 1 (15 oz. can) pumpkin puree
- 2 large eggs, lightly beaten
- 1 tsp pure vanilla extract
- ¼ cup maple syrup (or raw honey)
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp sea salt
- ⅔ cup evaporated nonfat milk
Ingredients for Pie
- 1 cup quick-cooking old-fashioned oats
- 1 cup whole-wheat flour
- ¼ cup ground raw almonds
- 1 Tbsp maple syrup (or raw honey)
- ¼ tsp sea salt
- 3 Tbsp coconut oil
- 1 Tbsp water
Instructions for Pie Crust
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Preheat oven to 425° F.
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Combine oats, flour, almonds, maple syrup, and salt in a medium mixing bowl; mix well.
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Add oil to oat mixture; mix well. If needed, add water to hold mixture together.
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Press into 9-inch pie pan. Bake for 8 to 10 minutes, or until light brown.
Instructions for Pie
- Reduce oven temperature to 350° F.
- Combine pumpkin, eggs, vanilla, and maple syrup in a medium bowl; mix well.
- Add cinnamon, nutmeg, salt, and milk until just blended.
- Pour pumpkin mixture into prepared pie crust. Bake for 45 to 60 minutes or until knife inserted in the center comes out clean.
