Healthy Homemade Pumpkin Pie
This easy pumpkin recipe is perfect for Thanksgiving dessert! A rich and creamy pumpkin pie recipe that's healthier than the traditional version, topped with light whipped cream.
Servings : 8
Ingredients
- 1 (9-inch) frozen, reduced-fat pie crust, thawed
- 1 can (15 ounces) pumpkin puree (NOT pumpkin pie filling)
- 2 large eggs
- 1 cup low-fat evaporated milk
- 1/2- cup honey
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- light whipped cream and sprinkle of nutmeg , for garnish
Instructions
- Preheat oven to 350F.
- Set pie crust in a 9-inch pie plate and set aside.
- In your mixer's bowl, combine pumpkin puree, eggs, evaporated milk, honey, cornstarch, salt and spices.
- Set your mixer on medium-low speed and beat until well combined and thoroughly smooth.
- Pour the pumpkin mixture into the previously prepared pie crust.
- Place the pie plate on a baking sheet.
- Bake pie for 45 to 55 minutes, or until a knife inserted in the center comes out clean.*
- Remove from oven and cool on wire rack for 2 hours, or until completely cooled.
- Garnish with light whipped cream and sprinkle of nutmeg.
- Serve immediately or refrigerate.
Notes
*Cover the crust edges with foil if they are browning too quickly.
Nutrition
Calories: 206 kcal | Carbohydrates: 31 g | Protein: 4 g | Fat: 7 g | Saturated Fat: 2 g | Cholesterol: 46 mg | Sodium: 177 mg | Potassium: 46 mg | Fiber: 0 g | Sugar: 20 g | Vitamin A: 60 IU | Vitamin C: 0.1 mg | Calcium: 24 mg | Iron: 0.9 mg | Net Carbs: 31 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.