This pumpkin pie from scratch is one of Mini Chef’s favorites. He loves to eat it every year, and I love that this recipe is just plain healthy!
I adapted this recipe from the book, Laurel’s Kitchen Caring: Recipes for Everyday Home Caregiving (affiliate link) by Laurel Robertson. Although difficult to find in most book stores, it’s well worth the search. The recipes are clean, but the focus is on nourishing and nurturing with food. I can’t say enough about this book. I was lucky enough to find it for $2 in a used book store!
Perfect for the holiday season, nobody will know that this pumpkin pie is different in any way. Aside from a whole grain crust (which is absolutely delicious!), the filling taste exactly the same as a store-bought pie, only the flavor is better. As most homemade things are!
Every year I have to make at least 2 of these to take to our family gatherings. I won’t be hosting this year, but I know this pie will be expected. And I’m totally okay with that! I even make a crustless version for myself to try and cut down on the carbs a bit. You can find my low carb pumpkin pie on my low carb blog here.
And don’t forget the whipped cream! Natural whipped cream can easily be made at home by slowly adding honey to the cream as you beat it. (But get it slightly stiff first before you start adding the honey). And if you are dairy free, consider using coconut cream instead. You can find that recipe here. I also have pecan and apple pies at the links below.
So you see? You absolutely do NOT have to miss out on anything for the holidays. Just change a few ingredients and you’ll be well on the road to a healthier holiday season! Enjoy!
HOLIDAY PIE RECIPES
PUMPKIN PIE FROM SCRATCH
Pumpkin pie is an American staple. But it doesn't have to be unhealthy! This version gives you nutrition plus delivering on flavor every time.
- 2 cups prepared pumpkin
- 1/2 cup honey
- 4 large egg whites, room temperature
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1 1/2 cups milk (dairy or non-dairy)
Combine all ingredients in a large mixing bowl, and mix thoroughly.
Pour mixture into pie crusts. (I used the recipe linked above)
Bake at 425 degrees F. for 15 minutes.
Reduce oven temperature to 350 degrees F. and bake for 45 additional minutes.
Side Notes: This pie is not very sweet. If you prefer a sweeter pie, add an additional 1/4 cup of honey.
Please note that the nutrition data is a ballpark figure. Exact data is not possible. Also, this data is for the filling only. Please see crust recipe for crust nutrition data.