Healthy Pumpkin Pie
Serves 12
20 mins prep
60 mins cook
80 mins total
My healthy pumpkin pie is a lighter twist on the classic, made with less sugar and evaporated skim milk while keeping all the creamy, spiced flavors I love. I’ve been making this recipe for years during the holidays, and it’s always a favorite! It’s so easy to make, and I love that I can make it gluten-free so everyone at the table can enjoy it.
For the Pie
For the Topping
Position oven rack to lowest position. Preheat oven to 425° F.
Combine all ingredients except pumpkin in a large bowl, stirring with a whisk. Add pumpkin, and continue stirring until smooth.
If your pie crust is in a sheet, place it in a 9-inch pie pan and trim the edges.
Pour pumpkin mixture into the crust.
Bake for 10 minutes at 425° F, then reduce oven temperature to 350° F (do not remove pie from oven); bake an additional 50 minutes, or until a knife inserted in the middle comes out clean. Cool completely on wire rack. To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Serve with pie (1 Tbsp per slice).
