I am super excited to finally share a healthy pumpkin pie recipe over here.
Pumpkin pie is one of my favorite treats. I can have it any day. Yet, I never seem to have enough of it. The regular ones are very high in sugar, and other ingredients that scream INFLAMMATION. I stay away from ingredients I cannot pronounce, and other highly refined sugars and flours. But hey, who can resist a piece of pumpkin pie 🎃
I have tried couple recipes last year, which didn’t turn out that well, so I never shared it on the blog lol. I’m no food blogger, and most of my recipes are substitutions of other traditional recipes, and many times things don’t turn out that great for me. Keeping it real haha
Before this pumpkin recipe, I either would mess up the crust, or the pie just didn’t taste like the original pumpkin pie. It was lacking sweetness, and the texture was also off. By the way, while I keep all my baking low carb, I had to use some brown rice flour here because the crust would crumble so easily otherwise. So add some brown rice, it helps it stick together. It will still be low carb as we are not using any added sugar.
So after few trials, I finally got this one RIGHT! It is as close as it gets to the original pumpkin pie.
In regards to making this pie sweet. I used a combination of stevia and xylitol. If you are not a fan of the stevia taste – I know I can also be sensitive to its after-taste – just use xylitol. I seriously can’t believe how similar xylitol is to regular sugar. The texture is also very nice.
I like that stevia has zero calories in it, but I also love xylitol better for baking, so it’s totally up to you and your preferences.
If you are used to rolling the dough on parchment paper first before transferring it to the pie plate, you can do that. I just wanted to keep this as SIMPLE as possible, and placed it directly onto the plate. It came out pretty easily, and had no issues (as you can tell from the photos).
Now..let’s jump to the recipe!
Related: Pumpkin Muffins – low carb
HOW MANY CALORIES?
I usually get SO many emails and comments asking about calories in my recipes. I honeslty don’t count calories. Usually when somebody asks me, I have to go online, and calculate each ingredient in some app, and then comment back with the number. I find this way of living very stressful. I am not a fan of it. I simply focus on quality foods and practise mindful eating.
However I totally get it if you want to have an idea about how much carbs each serving contains, so I broke it down below:
Regular Pumpkin Pie recipe carbs & sugar info: 40.9g of carbs, and 21.4g of sugar
Healthy Pumpkin Pie recipe carbs & sugar info: 15.5g of carbs, and 1.25 g of sugar (WINNER!!)
This recipe seriously has almost no sugar, most of the sugar comes from the pumpkin. The fatty ingredients are all healthy fats, and the flours are all gluten free and low in sugars.
Now..let’s jump to the recipe!
Healthy pumpkin pie
I hope you give this recipe a try! If you have any tips on how to make this even better and easier to make, share it with me in the comments below. Happy Halloween!