If you were to ask me what my favorite pie in the whole world is, hands down, pumpkin pie. It has been my favorite pie my whole life. When I was younger, my mom would take me with her to her Friday night, late AA meetings. Afterwards, her and some friends would get coffee at Denny’s. When it was my turn to order, I would get a slice of pumpkin pie with the whole slice covered in whipped cream. Still to this day, I eat my pie like that. But, after eating many and many pumpkin pies, I decided to come up with my own healthy version. So, here is my healthy and delicious pumpkin pie recipe.

Ingredients for Pumpkin Pie

Filling:

Sugar Pumpkins (2 3/4 cups of puree)
1/4 cup Honey
1/4 cup Coconut Sugar
1/3 cup Non-dairy Milk (I use Oat or Almond)
1 TBSP Olive Oil or Coconut Oil (Melted)
2 1/2 TBSP Arrowroot Powder
2 tsp Pumpkin Spice (Ginger, Cinnamon, Nutmeg, & Clove)
1/4 tsp Sea Salt

Crust:

1 1/4 cup Flour (I use Spelt Flour)
1/4 tsp Sea Salt
6 TBSP Unsalted Butter
4-6 TBSP Ice Water

Instructions

Pre-heat oven to 350F. Cut pumpkin in half and place cut side down on a baking sheet lined with parchment paper. Roast in oven for 45-55 minutes (I usually make the crust while the pumpkins are roasting). Once finished, take out of the oven and flip the pumpkin halves over and let cool completely. When the pumpkins are cool, peel the skin off the pumpkins and put the insides in a blender. Blend the pumpkin until it is a puree. Transfer puree to a large bowl. Add the honey, coconut sugar, milk, oil, arrowroot powder, pumpkin spice, and sea salt to the puree. Mix until completely combined. Now it is ready to put in the crust.

To prepare the crust, add the flour and sea salt in a large mixing bowl. Slice the cold butter and work gently with a pastry cutter. Do not over work. Add the ice water, only a little at a time and use a wooden spoon to stir. Only add as much as you need for the dough to come together. Once the dough is formed, transfer to a plastic wrap and flatten until the dough is 1/2 inch thick. Wrap and refrigerate for 30 minutes – 2 days. Take out right before use.

Pre-heat over to 350F. Take out of refrigerator and lightly flour a surface for rolling. Roll dough with a rolling pin, until about 1/4 thick. Place dough over a pie pan (I use glass, but metal works too). Shape the dough into the pan and design the top crust if you would like. Poke holes in the bottom of the pie crust with a fork to prevent the dough from puffing up. Now you can add the pie filling to the crust. Place in the pie into the oven. Bake for 50-60 minutes, or until the pie sets. Should have a little giggle in the middle, but the rest is firm. Take out of the oven and let cool before eating. Enjoy your pie with your choice of whipped cream (we use coconut based, dairy-free whipped cream from Fred Meyers, here). There is my homemade Pumpkin Pie Recipe.

Nutritional Facts

Nutrition Facts
Servings: 8
Amount per serving
Calories	486.5
% Daily Value*
Total Fat 31g	40%
Saturated Fat 21.5g	108%
Cholesterol 27mg	9%
Sodium 2478.25mg	107.5%
Total Carbohydrate 57.65g	20%
Dietary Fiber 18g	64%
Total Sugars 19.95g
Protein 5.8g
Vitamin D 2mcg	9%
Calcium 272.5mg	21.5%
Iron 5mg	28%
Potassium 543mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

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