Description

Craving a classic fall dessert that’s both indulgent and health-conscious? What if you could bake a silky pumpkin pie with a flaky, low-fat crust in just over an hour? Healthy Pumpkin Pie is your answer—a well-loved recipe with 5 reviews, perfect for holiday gatherings, cozy dinners, or sharing with friends

Ingredients

Crust

All-purpose flour (1 cup): Provides structure for a flaky crust. Sub: Gluten-free flour blend or whole wheat pastry flour.
Sugar (1 teaspoon): Adds subtle sweetness to crust. Sub: Coconut sugar or omit.
Salt (1/4 teaspoon): Enhances flavors. Sub: Kosher salt or omit for low-sodium.
Canola oil (3 tablespoons): Reduces fat while keeping crust tender. Sub: Vegetable oil or coconut oil.
Butter (1 tablespoon, melted): Adds flavor to crust. Sub: Vegan butter or more oil.
Cold water (2-3 tablespoons): Binds dough. Sub: Ice-cold milk for richer flavor.

Filling

Large egg (1): Binds and adds richness. Sub: Flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for vegan.
Large egg white (1): Lightens filling texture. Sub: Additional flax egg or 2 tablespoons aquafaba.
Brown sugar (1/2 cup, packed): Adds deep sweetness. Sub: Coconut sugar or maple syrup (reduce milk slightly).
Sugar (1/4 cup): Balances flavors. Sub: Honey or omit for less sweetness.
Salt (1/2 teaspoon): Enhances flavors. Sub: Kosher salt or reduce to 1/4 teaspoon.
Ground cinnamon (1/2 teaspoon): Adds warm spice. Sub: Pumpkin pie spice.
Ground allspice, nutmeg, cloves (1/8 teaspoon each): Provide complex warmth. Sub: 1/2 teaspoon pumpkin pie spice total.
Solid-pack pumpkin (15-oz can): Creates creamy, flavorful base. Sub: Homemade pumpkin puree (drain excess liquid).
Fat-free evaporated milk (1 cup): Adds creaminess without heavy fat. Sub: Coconut milk or regular milk.
Optional toppings: Whipped cream for indulgence; leaf-shaped crust cutouts for decoration. Sub: Coconut whipped cream or dust with powdered sugar.

These ingredients are pantry-friendly and health-focused, creating a wholesome, festive dessert.

Cook Mode Prevent your screen from going dark

Instructions

Ready to start? You’ll need a 9-inch pie plate, mixing bowls, waxed paper, and a 1-inch leaf-shaped cookie cutter. These steps are straightforward, with tips for success.

Make the crust: In a small bowl, combine 1 cup flour, 1 teaspoon sugar, and 1/4 teaspoon salt. Stir in 3 tablespoons canola oil and 1 tablespoon melted butter with a fork until crumbly. Gradually add 2-3 tablespoons cold water until dough holds together. Roll out between two sheets of waxed paper into an 11-inch circle. Freeze for 10 minutes. Tip: Use cold water to keep dough flaky; don’t overwork it.
Shape the crust: Remove top waxed paper sheet, invert dough into a 9-inch pie plate, and peel off remaining paper. Trim excess dough and flute edges. Chill crust in the fridge while preparing filling. Tip: Flute edges by pinching with fingers for a decorative look.
Make leaf cutouts: Roll dough scraps to 1/8-inch thickness. Cut with a 1-inch leaf-shaped cookie cutter. Place on an ungreased baking sheet and bake at 375°F (191°C) for 6-8 minutes until edges are lightly browned. Cool on a wire rack. Tip: Brush with milk for a golden finish if desired.
Preheat oven: Preheat to 375°F (191°C). Tip: Place a baking sheet in the oven to catch drips.
Make the filling: In a large bowl, beat 1 egg, 1 egg white, 1/2 cup brown sugar, 1/4 cup sugar, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, and 1/8 teaspoon each allspice, nutmeg, and cloves until smooth. Beat in 15 oz pumpkin, then gradually beat in 1 cup fat-free evaporated milk. Tip: Mix until just combined to avoid incorporating too much air.
Assemble and bake: Pour filling into chilled crust. Bake for 45-50 minutes until a knife inserted in the center comes out clean. Tip: Check at 45 minutes; cover edges with foil if crust browns too quickly.
Cool and garnish: Cool on a wire rack for 1-2 hours. Garnish with leaf cutouts and optional whipped cream. Tip: Let pie set fully for clean slices.
Serve: Slice into 8 wedges and serve at room temperature or chilled. Tip: Add whipped cream just before serving for freshness.