The Best Ever Recipe for Healthy Pumpkin Pie

Pumpkin Pie always reminds me of our visits to the East Coast of the USA and Quebec during Fall.  It is my favourite time of year to visit as the colours of the leaves are magnificent and fill me with warmth and joy.

This year, I decided as we weren’t visiting the home of Pumpkin Pie (North America) that I would make some for myself.  I also wanted to try a version that would be a healthier alternative but still pass the taste test.

Well I think I might have succeeded and found that I need to add a WARNING to this post – You can’t stop at one piece.  This recipe is not perfect but it will let you indulge.

Pumpkin pie slice

So where to start?

How to make a traditional favourite a little healthier so we can still enjoy it, without having to spend hours on the treadmill working off the extra calories?

Firstly, I checked the recipe to see what I could replace. 

The recipe called for white sugar and brown sugar – way too much sugar.  I replaced this with Stevia which is a sugar substitute that has no calories and added less than the amount of sugar the recipe called for.  Stevia is much sweeter than sugar so you don’t need as much.

Stevia is made from the leaves of the Stevia Plant which is native to South America.   You do need to take care though as some products advertised as Stevia, sugar substitute, also include other ingredients so read the label.  Try to purchase Organic Stevia which as zero calories, zero carbohydrates and zero GI.  This means it tastes like sugar but is all natural and research has shown that it may lower blood pressure and may also lower blood sugar levels and help fight diabetes.

If you would like to read more about this product I found this post which was very informative as it covers the Pros and Cons of using this product. What is Stevia? Side Effects, Safety Dangers and Health Benefits as a Natural Sweetener

Secondly, I replaced the full cream with light cream.

Thirdly, the other change I made was to replace the pastry base with a biscuit crumb base 

This may not make too much difference to the nutritional value of the slice but I thought I would put my own Aussie spin by using biscuit crumbs made with plan low sugar biscuits and replacing the butter with olive oil.

Now for the recipe!

Preheat Oven to 425F or 220C

Ingredients:

Biscuit base

  • 1 packet plain, unsweetened biscuits
  • 100grams melted butter or for a healthier alternative 90 mls of olive oil

Pumpkin Pie Filling

  • 3 eggs
  • 1/2 cup Stevia
  • 450 grams pureed pumpkin – I steamed mine and then processed until pureed and cooled
  • 3/4 cup low fat cream
  • 1 teaspoon vanilla extract
  • 1-1/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Pinch salt

Method:

Biscuit base

  • Melt butter if using
  • Process biscuits in food processor until fine crumbs
  • Combine melted butter or olive oil with biscuit crumbs
  • Press into a prepared slice tray

Pumpkin Pie Filling

  • Combine all ingredients,  in a bowl and mix until combined.
  • Pour the filling over the biscuit crumb base

Cook for 15 minutes at 425F (220C) then reduce heat to 375F (190C) and cook for a further 35-45 minutes or until the filling feel firm but not hard.

Cool then slice into squares and serve with light cream or plain yogurt.

 

Bon Appetit!

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62 thoughts on “The Best Ever Recipe for Healthy Pumpkin Pie

    1. Sue Loncaric Post author

      Yes it is the first time I’ve made it Jodie but it was very tasty even though I tried to make it a healthier version.

      Reply
  1. Jo ~ Lifestyle Fifty

    This looks divine, and I love that you’ve cut the calories and put an Aussie twist on the recipe too. I’ve never heard of Stevia but will definitely look for it. I love baking cakes but baking doesn’t like me, particularly not my waist! Perhaps Stevia is a helpful answer 🙂

    Reply
    1. Sue Loncaric Post author

      Hi Jo! Yes it was very tasty even thought I tried to put a healthy spin on it. You can buy Stevia at health food stores or supermarkets. Have a lovely day and thanks for stopping by.

      Reply
  2. Leanne@ www.crestingthehill.com.au

    At last – the delicious pumpkin pie recipe – it sounds really yummy and something I’ll have to have a go at in the not too distant future. I’m not a big fan of pumpkin, but I do love it in a pumpkin scone so I imagine this would have the same sort of taste.

    Reply
    1. Sue Loncaric Post author

      Yes Leanne and it doesn’t taste anything like pumpkin! Mike doesn’t like pumpkin but he certainly enjoyed the pie.

      Reply
  3. Linda Hobden

    I’ve never eaten pumpkin pie so I have nothing to compare this recipe with … however, this recipe looks as though it’ll be yummy so I’m going to give it a whirl! 😊

    Reply
    1. Sue Loncaric Post author

      I had only eaten it once Linda many years ago so I thought I would try a healthy spin. It really was delicious.

      Reply
    1. Sue Loncaric Post author

      Hey Christina It should have read 1 packet of plain, unsweetened biscuits. Silly me! I used the regular Stevia but I’m sure the brown would be even better.

      Reply
    1. Sue Loncaric Post author

      My husband does not like pumpkin but he certainly enjoyed this. The yogurt is only if you want to be extra good so go for the cream or ice cream!

      Reply
    1. Sue Loncaric Post author

      I’m with you Lee and it really did taste delicious. My husband isn’t a fan of pumpkin but he really enjoyed the Pie. 🙂

      Reply
  4. Molly Stevens

    I’m usually quite skeptical of any recipe that removes full cream, but this looks and sounds divine, Sue. I’ll try this after the holidays when I face my annual weight gain. 🙂

    Reply
    1. Sue Loncaric Post author

      Well it tasted delicious Molly and my husband doesn’t even like pumpkin but made short work of eating the pie! 🙂

      Reply
    1. Sue Loncaric Post author

      Perhaps not healthier but just my twist. The filling is definitely an improvement I think. Thanks for visiting and hosting Blogger’s Pit Stop.

      Reply
    1. Sue Loncaric Post author

      Hi Jake! Yes it tasted much better than I expected. My husband isn’t a fan of pumpkin but he certainly enjoyed the pie. It is not 100% healthy but really what dessert is? Replacing with Stevia though makes a huge difference. Thanks for stopping by and have a great day!

      Reply
  5. Grammy

    Sounds good, going to have to try it as hubby likes pumpkin pie. Glad the recipe reduces the sugar intake too! Thanks so much for joining in on our Blogging Grandmothers Link Party #2. We sure appreciate you partying with us!

    Reply
    1. Sue Loncaric Post author

      Hi Michele it is still not 100% healthy but hey it is a dessert for a special occasion we can treat ourselves sometimes. Happy Thanksgiving and thanks for the opportunity to link up.

      Reply
  6. Clearissa Coward

    Oh boy, this looks yummy!!! I will definitely give this a try but I’m not telling the family that it’s healthy. 🙂 Thank you for sharing your recipe with Blogging Grandmothers. I hope you will join us again next week.

    Reply
    1. Sue Loncaric Post author

      Thanks Clearissa it was easy to make and still tasted delicious even though it is a healthier version. Thanks for the opportunity to link up and see you next week.

      Reply
  7. Jean | DelightfulRepast.com

    Sue, looks good to me! Of course, I’m a low-sugar person who always reduces sugar, so when I’m making pumpkin pie for just my husband and me, I use only 3 or 4 tablespoons of sugar! I’m afraid that wouldn’t fly with everyone, though, so add more when I’m making it for guests. But we like it!

    Reply
  8. Kathleen - Bloggers Lifestyle

    When we were living in the USA and I heard of pumpkin pie, I just could not imagine what all the fuss was over. After all, we only knew pumpkin as a savory vegetable. We were invited out for a meal to the house of a dear couple and the wife would cook up a storm every time we went there. She introduced us to so many good things including pumpkin pie which we all loved. We learned to like pistachio pudding with the main meat course, so foreign to us but we soon caught on and loved it.
    So good on you for making your own version of pumpkin pie, I am sure it was good, I love those spices.
    Kathleen

    Reply
    1. Sue Loncaric Post author

      I love visiting other countries Kathleen, and eating their local dishes. You would think the USA would be very similar to Australia but they do have their signature dishes.

      Reply
  9. Terri Webster Schrandt

    This looks like a wonderful recipe, Sue! thanks for sharing! Stevia is a great sugar sub. So glad you like the US version of pumpkin pie. We Americans use pumpkin pie spice in EVERYTHING this time of year (pumpkin butter, PP-spice flavored coffee creamer, etc) Have you tried pumpkin pie ice cream? It’s to die for. Luckily for me I found a very low cal recipe for pumpkin mousse, so I can indulge in my fave dessert without killing myself with sugar overload!

    Reply
  10. Wendy | The Art of "Why Not?"

    Pumpkin pie is my favorite this time of year, and it is safe to say I probably eat 2 or 3 pies by myself between Thanksgiving and Christmas. Yikes! I do need a healthier recipe, haha! I don’t use cream in mine, rather fat free evaporated milk. It’s the sugar that is the killer, though. I’ve never tried Stevia – should probably give it try!

    Reply
    1. Sue Loncaric Post author

      We have to splurge sometimes Wendy otherwise life would be very boring. I just felt like trying something a little healthier and this seem to fit the bill. Happy Thanksgiving!

      Reply
  11. Suzanne Kelly

    Hi Sue Have just come home from 35 days travelling USA. We were very spoilt by close friends who live upstate New York. Fall is an amazing time to visit. Leaf peeping & incredible colours of the trees & mountains. My dear friend/ USA Sister, Barb , is a fantastic cook. Pies are her speciality & she makes the best pastry. We even went apple picking at Indian Ladder Farm, in the mountains to pick fresh apples. They also have loads of different pumpkins there as well. Barb made pumpkin pie, which was to die for & a special favourite of our Grandson, Ethan. ( the word got out & even the lovely neighbour next door created a pumpkin pie for Ethan & us to enjoy)
    Thanks for this recipe I will definitely have to try this. Happy Wishes for Thanksgiving, Australian style
    Ps we were also spoilt in the USA by our Friends/Family who put on a delicious & very special Thanksgiving dinner for us. Lots to be thankful & grateful for.
    Am enjoying your blog too

    Reply
    1. Sue Loncaric Post author

      Hi Suzanne what a lovely time you have had! It certainly is my favourite time of year in the US with all the fall colours – just beautiful. My grandson is called Ethan also – a great name! Thanks for visiting and it sounds like you had such a wonderful holiday. Have a beautiful day.

      Reply
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    1. Sue Loncaric Post author

      Hi Barbara a plain biscuit is one with no cream and not much sugar. It isn’t a cracker biscuit. I use ‘Marie’ biscuits but not sure what you have where you live. Hope this helps.

      Reply
    1. Sue Loncaric Post author

      I think every little change helps Marilyn. It still isn’t 100% healthy but it is better than the full sugar version.

      Reply
  14. Charlotte

    Perfect for the fall season and I can’t believe it is healthier! Definitely makes it more appetising when watching what I eat at the moment, plus who doesn’t love pie!

    Reply

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