What better way to celebrate the holidays than eat a slice of warm guilt-free pumpkin pie!?
Since I’ve been feeling festive lately, I decided to bake a healthy pumpkin pie to satisfy my sweet holiday cravings. 😀 This pumpkin pie recipe from oh she glows seemed to be healthy and easy enough for me to tackle so I gave it a shot but made some modifications of my own.
Healthy Pumpkin Pie
(no butter, no oil, soy free, little sugar)
1 premade pie crust
1/2 cup sliced almonds + 1 tablespoon pure maple syrup
2 cups pumpkin
12 ounces Silken tofu
1/2 cup Sucanat (or brown sugar)
1/4 cup pure maple syrup (for filling)
1.5 teaspoons pure vanilla extract
1/2 teaspoon fine grain sea salt
2 teaspoons pumpkin pie spice (OR: 1 teaspoon cinnamon; 1/2 teaspoon ginger; 1/4 teaspoon cloves)
1-2 tablespoons cornstarch
1. Take 1/2 cup of sliced almonds and 1 tablespoon maple syrup and mix in a small bowl. Spread mixture over the base of the pre-made pie crust. Set aside crust while you make the filling.
2. Filling: Blend the silken tofu in a food processor until smooth, stopping often to scrape the sides of the processor. Once that is smooth, add pumpkin, sugar, 1/4 cup maple syrup, vanilla, sea salt, and spices. Blend well.
3. Pour the filling into the pie shell and place in the oven and cook at 400F for 42-45 minutes.
5. Cool for at least 30-45 minutes and then enjoy with some vanilla ice cream or whipped cream.
I actually mixed all of the batter in the blender but you don’t have to. I was just lazy and didn’t want to transfer it to a mixing bowl.
It’ll end up looking like this! For next time, I would cut the sugar by half as I found it too sweet and increase the cornstarch so the filling would be harder/thicker.
This pie was so easy to make and took barely any time. It’s great for a potluck because you can easily whip this up and put it in the oven in 15 minutes. While it bakes, you can get changed, get pretty and by the time you’re done getting ready, voila! The pie will be done!