The Best Healthy Pumpkin Pie

This healthy pumpkin pie recipe uses canned pumpkin purée rather than standard pie filling, fat-free condensed milk instead of heavy cream, and just spoon of honey in replace of a cup of sugar.

Love pumpkin? Check out our other healthy fall recipes featuring pumpkin.

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The Perfect Pumpkin Pie
This healthy pumpkin pie recipe uses canned pumpkin purée rather than standard pie filling, and fat-free condensed milk instead of heavy cream.
The Perfect Pumpkin Pie
This healthy pumpkin pie recipe uses canned pumpkin purée rather than standard pie filling, and fat-free condensed milk instead of heavy cream.
Servings
8
Servings
8
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. For the crust, combine flours, cinnamon and honey in a food processor and pulse. Add margarine and pulse until mixture resembles coarse crumbs.
  2. Add water a tablespoon at a time, pulsing until mixture clumps together. Roll out pastry and place in a 9-in. pie plate, trim edge to 1-in. overhang, and flute with your fingers.
  3. In a bowl, whisk together all ingredients until smooth. Pour into pastry and bake, uncovered, until set, for about 45 minutes. Let cool before serving.
Recipe Notes

Per Serving: 265 calories, 7 g protein, 13 g fat (3 g saturated fat), 33 g carbohydrates, 4 g fibre, 53 mg cholesterol, 279 mg sodium
Cuisine