Healthy Pumpkin Pie

This healthy pumpkin pie has a flaky crust and creamy pumpkin filling! It has the warm and cozy flavors of classic pumpkin pie. This version is lower in sugar and contains no heavy cream, but it is incredibly flavorful. Great for Thanksgiving, Christmas, the holiday season, and more!

Author: Organically Addison

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 8 servings

Calories: 204 kcal per serving

Ingredients

1 - gluten free pie crust
1 ¾ cups - canned pumpkin purée
⅔ cup - granulated sugar
½ tsp - salt
1 tsp - ground cinnamon
½ tsp - ground ginger
¼ tsp - ground cloves
¼ tsp - ground nutmeg
2 - eggs
1 cup - canned coconut cream
whipped cream

Instructions

First, preheat your oven to 425°F (220°C).
Place the gluten free pie crust in a 9-inch pie dish. Crimp or decorate the edges as desired.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, salt, ground cinnamon, ground ginger, ground cloves, and ground nutmeg. Mix until well combined.
In a separate bowl, beat the eggs and then add them to the pumpkin mixture. Mix until the eggs are fully incorporated.
Shake the coconut cream can gently to mix. Then, gradually pour in the coconut cream while stirring the mixture continuously. Mix until the filling is smooth and well combined.
Pour the pumpkin filling into the prepared pie crust, spreading it out evenly.
Place the pie in the preheated oven and bake for 15 minutes.
Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 to 50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
Once done, remove the pie from the oven and let it cool completely on a wire rack.
Once cooled, refrigerate the pie for at least 2 hours to allow it to set completely.
Serve slices of pumpkin pie chilled, topped with whipped cream, for a delicious fall dessert!

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