This article first appeared on Bless this Mess.
Healthy pumpkin pie in a whole wheat crust sweetened with real cream and maple syrup.
I LOVE naturally sweetened desserts and this pumpkin pie does not disappoint! The maple syrup pairs beautifully with pumpkin (without tasting too much like maple), and the cream used in this recipe makes the texture of the baked pumpkin filling heavenly. You are going to love this recipe! Want to make homemade pumpkin puree too? You can cook pumpkin in the slow cooker or the oven to make your own pumpkin puree, and it is delicious. I paired this pumpkin pie filling with a whole wheat and butter crust. Real food ingredients never tasted so good. If you are looking for a healthier homemade pie recipe, this is it.
After writing a huge post all about pie crust, I wanted to share a few classic, simple, perfect-for-every-holiday pie recipes to go with it. You need something delicious to fill your favorite pie crust and this post is just that – all things pie! You can find this recipe plus SEVEN other pie recipes in one post if you are still looking around for something that looks perfect for your Christmas table.
There’s something magical about pulling a pie made from scratch out of the oven. It seems to take you back to a time when life was simpler and homemade pie was standard fare in American kitchens. Today, amidst the hustle and bustle of everyday life, taking time to make pie is almost therapeutic. It’s a slower process than opening a box of brownie mix, but there’s so much satisfaction in it. Butter, flour, and sugar are the building blocks of all things good, and making a homemade pie is a pretty great way to use them. Plan to take an afternoon to bake and you just might love how grounding the whole process is for you. And you’ll have a beautiful pie to enjoy after dinner or to share with friends, and that’s a pretty great reward, too.
Tips and Tricks for making Healthy Pumpkin Pie
- Maple is a great natural sweetener for this pie – it’s so rich and earthy. Don’t be turned off if the flavor of maple isn’t your favorite. You actually can’t taste the maple once you add all of the other spices and ingredients to this pie recipe.
- A whole wheat crust goes great with this recipe but isn’t necessary; make the crust that you love. You can see my huge pie crust tutorial here.
- Need to know how to make homemade pumpkin puree? I do it two ways- by cooking the fresh pumpkins in the slow cooker or in the oven.
- Use an extra deep pie plate for this recipe or you can split the pie filling among two smaller crusts. Just don’t over fill your pie crust. This recipe puffs up a lot while baking and it will overflow an over-filled crust and drip all over your oven. #aintnobodygottimeforthat
- 3 eggs
- 1 cup heavy cream
- 1 1/4 cups pumpkin puree
- 1 cup maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt
- 1 tablespoon pumpkin pie spice
- Single pie crust (I would recommend an all-butter whole wheat crust)
- Freshly whipped cream for serving
- Prepare your pie crust and place it in the bottom of a deep 9-inch pie plate.
- In a large bowl, whisk the eggs. Add the heavy cream and whisk to combine. Add the pumpkin puree, maple syrup, and vanilla, and whisk until everything comes together. Add the salt and pumpkin pie spice and stir to combine.
- Add the pumpkin pie mixture to the unbaked pie crust and bake at 350 degrees for about an hour. The center of the pie will be puffed up and jiggle only slightly when the pie is ready.
- Serve with freshly whipped cream.