2 Better for You Pumpkin Pie Recipes

Written by | Food & Drink

Think about skipping dessert this holiday season? That’s no fun! With these two guilt-free, easy-to-make pumpkin pie recipes, skipping out on dessert isn’t necessary. After all, it’s a fact: The holidays aren’t complete without pumpkin pie.

For those that just can’t fathom the idea of a crustless pie (like me!), I’ve got you covered. The second version is modified from the first, but with a crust whole wheat crust. Of course, this crust is a better-for-you version than a traditional rolled crust, without sacrificing taste and of course the texture.

One-Bowl Crustless Pumpkin Pie

Makes one 9½” – 10″ pie.

Ingredients:

  • 1 can (15 ounces) pumpkin puree
  • 1 cup coconut milk
  • ⅓ cup, plus 3 tablespoons pure maple syrup
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • ⅓ cup whole wheat flour
  • 1 teaspoon pumpkin spice
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher or sea salt
  • 2 teaspoons baking powder
  • 2 teaspoons cornstarch

Step 1:

Preheat oven to 350 F for a glass or ceramic pan, or to 375 F for a metal pan. Grease a pie plate (9½” to 10″) and set aside.

Step 2:

Place all ingredients into a large bowl and whisk until completely incorporated and smooth. Alternatively, all ingredients can be placed in a blender and blended until smooth.

Step 3:

Place mixture into prepared pan and bake for 43-45 minutes or until the top is completely golden.

Let cool completely at room temperature and then refrigerate for at least 5 hours before cutting.

Creamy Pumpkin Pie with Whole Wheat Crust

Makes one 9½” – 10″ pie

Ingredients:

For The Crust:

  • 1½ cups whole wheat flour
  • ½ teaspoon cinnamon
  • ½ teaspoon kosher or sea salt
  • ½ cup coconut oil (preferably refined)
  • 1 tablespoon maple syrup
  • 3-4 tablespoons water
  • Pie weights or 3 cups of uncooked rice

For the Pie Filling:

  • 1 can (15 ounces) pumpkin puree
  • 1 can (13½ ounce) full-fat coconut milk
  • ⅓ cup, plus 2 tablespoons pure maple syrup
  • 1 large egg
  • 2½ teaspoons vanilla extract
  • ¼ cup whole wheat flour
  • 1 teaspoon pumpkin spice
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt

Step 1:

Preheat oven to 375 F for a glass or ceramic pan, or to 400 F for a metal pan. Grease a pie plate (9½” to 10″) and set aside.

Step 2:

First, we’ll make the crust. Place flour, cinnamon, salt, coconut oil and maple syrup in a bowl. Mix with a spatula. Alternatively, these ingredients can be placed in a food processor and pulse until combined.

Add one tablespoon of water at a time and mix (or pulse) until you reach the consistency of wet sand. I typically use about 2½ – 3 tablespoons of water.

Step 3:

Press the mixture into and up the sides of the pie pan. I like to use a dry measuring cup to press the crust down and along the sides.

Step 4:

Place a piece of parchment paper over the prepared crust, then place pie weights or rice over the parchment to help keep the crust from shifting while baking. Bake at 375 F for 11-12 minutes.

Step 5:

While the crust is baking, place all filling ingredients into a bowl (or blender) and whisk or blend until combined and smooth.

Step 6:

Remove crust from oven, remove parchment and rice or weights. (The rice can be saved and cooked another time. Let the rice cool completely before storing.)

Pour filling into the crust and bake for 35-40 minutes or until the edges are just beginning to brown. The center will still be a bit wobbly.

Let cool completely at room temperature and then refrigerate for at least 5 hours before cutting.

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