Healthier Pumpkin Pie

20231128_213737

Recipe numero ocho is here.

During the fall season, pies are a typical dessert to be enjoyed. Here’s a recipe for pumpkin pie with a hearty sweetener and spices that make it more welcoming.

This recipe also includes directions for making a graham cracker crust if you don’t have a crust handy, which I’d recommend over any store-bought crust!

So let’s π this, shall we?

Pie appearance before baking.

Ingredients

Makes 8 servings.

For the graham cracker crust
  • 180g graham crackers, roughly ground
  • 1.5 tbsp (18g) white sugar
  • 75g (80ml) unsalted butter/coconut oil
For the pie filling
  • 2 whole eggs
  • 1 egg yolk
  • 110ml (144g) maple syrup
  • 2 tsp vanilla extract
  • 100ml (almond) milk/water
  • 15 oz (425g) can of pumpkin puree
  • 2 tsp pumpkin spice
  • 2 tsp cinnamon powder
  • ½ tsp salt
  • Optional: Someone suggested adding a handful of chopped walnuts for this filling. Feel free to try it out and comment down below how it comes out!
Pie toppings
  • Whipped cream
  • Cinnamon/pumpkin spice sprinkle
  • Pecans
  • Brown sugar sprinkle

Required Utensils

Chances are that you already have most of what’s listed below. But as a student, I used to have basically nothing at hand, so all necessary items are listed below:

  • Large bowl, to hold all ingredients
  • Weight scale, to measure ingredients (in grams)
    • Or use measuring cups if handy
  • Measuring spoons (at least for teaspoon & tablespoon measurements)
  • Whisk, for initial mixing
  • 9-inch (23cm) pie dish, ceramic or glass
  • Food processor or blender (if making graham crackers, for grinding ‘em)
  • Oven thermometer, for extra accuracy 😛 (optional)

Instructions

For the graham cracker crust
  • Break/chop up the graham crackers into bite-sized pieces. Then put them in a food processor or blender and grind until it forms a rough powder, optionally with small chunks.
  • In your mixing bowl, combine the ground crackers with the sugar and melted butter/coconut oil. Mix until thoroughly combined.
  • On your pie dish, spread the crust mixture, ensuring you cover the entire bottom and at least 2 inches (5cm) from the bottom along the edges. Make sure the edges are not too thin to avoid the crust from burning during baking.
  • Once you know you’ll have your pie filling ready soon, pre-bake your crust in an oven set to 350°F (176°C) for 10 min or until the crust becomes slightly firm.
Pie crust shape prior to baking.
For the pie filling
  • Preheat oven to 375°F (175°C).
  • In your mixing bowl, whisk the eggs and egg yolk until homogeneous.
  • Now add the remaining ingredients and whisk until fully combined.
  • Once the crust is is ready, pour in the pie filling mixture. Shake the pie dish slightly to flatten the filling as much as possible.
  • Put the pie dish into your oven and bake for 60 to 70 min, or until a toothpick/knife poked into the center comes out mostly clean and not with fluid.
    Note: If the crust edges begin to burn, reduce the oven temp a bit (making sure to adjust the time accordingly).
  • Take the pie dish out of the oven and let it cool for at least an hour before slicing. If desired, add any toppings as desired. Enjoy!
The pie filling batter.

Storage

Methods
  • Whole: covered in plastic wrap
  • Slices: stored in air-tight container or individually wrapped
Shelf life
  • Fridge: 5 days
  • Freezer: 3 months (best quality, assuming temp below 0°F/-18°C)

Got any questions or suggestions? Comment down below!

First posted on December 8, 2024.

Last updated on December 23, 2024.