Pumpkin Pie From Scratch
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 as healthy as it is delicious!
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.
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 Recipe
Ingredients
- 2 cups prepared pumpkin
- ½ cup honey
- 4 large egg whites, room temperature
- 1 ½ tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. ground cloves
- 1 ½ cups milk (dairy or non-dairy)
Instructions
- Combine all ingredients in a large mixing bowl, and mix thoroughly.
- Pour mixture into pie crust. (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 ¼ cup of honey.
What kind of pie crust do we use??
Hi Julie,
Sorry! I just posted the link in the recipe. But here it is again: https://www.thegraciouspantry.com/how-to-make-clean-eating-pie-crust/.
Let me know how you like it!
I must have skipped over it. I’m a “scanner” sometimes. Thank you! I’m loving just hanging out on your blog today. I’m trying to lose weight, eat clean (I don’t do this well yet), and get my son to eat clean, too. Oh, and organic! It’s pretty intimidating, but I’m trying!
Good for you Julie! Regardless of whether you are “good at it” or not, any small changes you make will help you be a healthier person. Sometimes, it’s the little steps we take that matter most.
Keep up the good work!
I love pumpkin pie! Definately one of my top favorites.
Just wondering what the calories are for a slice of this pie. That part of the nutritional information is missing.
Tami – I just updated the entire recipe. Thanks for pointing that out!
I made this to serve at our Thanksgiving dinner yesterday and it was delish! Loved it and everyone raved about how great it was…I didn’t even tell them it was clean! Thanks for helping to make our celebration great!
Jen – that’s fabulous! Thank you so much for trying my recipe!
I will try this tonite, but will do a crustless version to save on calories and fats.
Chris – Crustless is good too! I’ve done it both ways.
For crustless do you just cook the same way leaving out the crust? Any idea on the nutritional facts for that?
Shannon – The data is only for the filling. And yes, you would cook it the same way. I would just watch the cooking time closely. Maybe check it a little earlier to be sure it doesn’t burn.
HI… do I need to go buy a pumpkin and break it down to make this – or canned pure pumpkin is good as well? thanks
Ghalya – Canned pumpkin will work. Just be sure it’s 100% pumpkin.
I need to bake the pie the day before I serve it. Will the crust get soggy or should I be ok?
Thanks!!!
Tracy – I think it’ll be okay, but the bottom may get slightly soggy. Be sure to cook the shell a big BEFORE you fill and bake the pie. (About 10 minutes) This will help. My best suggestions is to allow as little time between baking and serving as possible. But that can be said about any pie. I’m sure it’ll be fine.
Just want to verify, when you say prepared pumpkin you just mean pureed pumpkin without any spices correct?
Lindsay – Correct. I use plain canned pumpkin.
Curious, but have you ever used Kabocha squash for pie fillings? Thinking about trying it with this recipe
Thanks!
Kat – I have not! But now that you mention it, I may have to give it a try!
i MAde this but used low carb multi grain tortillas for the crust. AMAZING
Nan- I never would have thought to use tortillas. That’s wonderful! I’m happy it turned out!
I was just wondering if the nutritional content listed here includes the pie crust?
CCmama – Yes it does.
Anne – Yes, I will be using almond milk this year as well. Good stuff!
Lisa – Doing that will offset the wet to dry ratio. You can do it, but you’ll have to play around with it to be sure that you have enough liquids in the batter.
Becca – That’s fabulous!!!
That’s tough. I have heard of people using chia seed as an egg replacement, but I’ve never tried it myself. Worth a shot though!
Can I make the filling and freeze it in the crust until I’m ready to bake it?
I’ve never tried. I know you can bake it and then freeze it, but not sure about freezing before baking. Worth a shot! I don’t see why it would do any damage.
Click the pie crust recipe link above.
Interesting! Thanks for the tip!
Sure!