Healthy Pumpkin Pie Filling Recipe
Looking for a healthy pumpkin pie filling recipe that is so healthy you can eat it for breakfast?! Look no further! We are using better-for-you natural sweeteners to make this vegetable irresistible and good enough for breakfast and dessert.
Ingredients
- 1 can pumpkin puree (15 oz) NOT pumpkin pie filling
- 3 eggs
- 1/4 cup pure maple syrup
- 1/8 cup coconut sugar or organic cane sugar (optional)
- 1/4 cup milk (almond, coconut, coconut cream, dairy - any milk will work)
- 1 tsp pure vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Make your pie crust as directed in the store bought instructions or in your recipe. For pumpkin pie, it is best to blind bake the crust first.
- When ready to make the filling, preheat the oven to 350 degrees F.
- In a large bowl or a blender, combine the pumpkin puree, eggs, pure maple syrup, coconut sugar (optional), milk, vanilla, spices and salt. Mix or blend until they are well incorporated and smooth.
- Pour the liquid mixture into the pie crust.
- Bake for 50-60 minutes until the sides are solid and the center is still slightly jiggly. Check your pie frequently. If your crust is getting too golden brown, make a pie shield out of tinfoil strips and cover just the crust for the remainder of the baking time.
- Before serving, allow the pie to cool for at least an hour. After that, it should be kept in the fridge. I prefer the taste of pumpkin pie after it has been in the fridge for a day, so this works great to make ahead. If you would like, add a dollop of homemade whipped cream to each slice, right before serving.