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This Healthy Pumpkin Pie made with an addicting walnut date crust and topped with pumpkin custard is super easy to make and so delicious you won’t want to share! What pumpkin pie dreams are made of!
I just made your pumpkin pie making easy! If you can read, then you can make this healthy pumpkin pie recipe. It’s stupid easy and you are going to be blown away by the how real this healthy knock-off tastes. In fact, I may sell this on the street corner if you wanna swing by. Kidding!
So I used to have this friend who loved making pies. Every time I went to her house she’d have a freshly baked pie ready to go. I could never understand how she found the patience or the time to make so many pies. Who does these days?
As far as I’m concerned, pie making is for the birds. Blah. Too many steps involved, too time consuming and buying a pie is out of the question because they’re loaded with sugar and fat. It’s like a heart attack in a box. Frankly, none of this pie making business would be of any concern to me other than the fact that I’m a complete pumpkin pie fanatic.
Hand me any a slice of any pie and I will gladly pass it by, but tempt me with a slice of healthy pumpkin pie and all my defenses come down. Like I have zero ability to say no. If you’re a man, I hope you’re listening to this. Yep, the way to my heart is pumpkin pie!
That’s saying a lot because I’m very particular about what I put in my body. It’s take 80 weight loss journey, years of battling medical problems, a Hashimoto’s diagnosis and physically conditioning my body for me to finally figure out what works best for me.
Truth is there are just some foods not worth eating because of how they make me feel, and pumpkin pie like this best ever healthy pumpkin pie recipe makes my body feel good. Really good!
I’m not just tooting my own horn here either. Okay, so maybe a little but this pumpkin pie is the real deal. Simple, delicious and irresistible.
The best part in my opinion is how easy it is. As in, no multi-baking steps, no complicated crust, no unhealthy ingredients. Only real, whole food ingredients here! Basically, the only thing standing between you and this healthy pumpkin pie right now is a food processor and baking dish.
Do you have them? You better get on it because Thanksgiving is around the corner. Either that or I may have to come over and make you a pie. Any takers?
Now I know I’m going to get a zillion comments from people afraid of eating this healthy pumpkin pie recipe because it’s made with a walnut crust. Okay, so unless you have a nut allergy or dislike for nuts there’s nothing to fear.
Sounds counterintuitive I know, but science proves when you eat fat you burn fat and when I say fat, I don’t mean the greasy McDonald’s kind of fat either. I mean the healthy kind found in whole foods like walnuts. Okay, I’ll get off my soapbox now. You get the point.
Now where was I? Oh yes! Healthy Pumpkin Pie recipe… coming right up!
Your pumpkin pie dreams will come true with this Healthy Pumpkin Pie. Simple, healthy, easy and freaking delicious. I’m that confident you will love it!
Healthy Pumpkin Pie
Ingredients
For the Pumpkin Pie Filling:
- 1 cup unsweetened almond milk, or milk of choice
- 2 egg whites
- 1 15 oz pumpkin puree
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cardamom
- 1/4 teaspoon allspice
For the Crust:
Instructions
- Preheat oven to 350 F.
- Drain the dates and place in a food processor or blender with walnuts and cinnamon. Process on high until it becomes crumbs. Keep processing until it becomes a sticky mixture that lumps together. If this doesn’t happen, then you need to add more dates to make it stick together.
- Transfer the crust to a round pie dish. Pressing the crust into an evenly layer, pressing it firmly into the pan and corners.
- Next make the pumpkin filling by adding the ingredients for the filling to a food processor or blender. Blend until all ingredients are incorporated and smooth.
- Pour the pumpkin filling over the crust.
- Bake 45-50 minutes at 350 F until the pie is set and edges are firm.
- Remove from the oven and cool 1 hour at room temperature prior to slicing and DEVOURING!
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I want to make this for Thanksgiving in a few weeks – sounds fabulous! For some reason I can’t eat Walnuts (feels like I ate glass after, terrible pains) so would substituting Pecans work? Also want to make your almond flour crust apple pie and was wondering what your favorite Apple to use would be….
I haven’t tried it with pecans, but I would guess it should work as sub for walnuts. As for the apples, I usually use Gala.
This sounds oh so delicious! Can I substitute the eggs for something else veganish?
I haven’t tried, but maybe flax eggs. If you try it, let me know how it goes. 😉
Do you have to put in the fridge or can you keep out
Yes, it has to stay in the fridge.
My daughter is GF and so I am always looking for different meals to make at holidays for her. Her favorite is pumpkin pie with a crust made of crushed honey nut cheerios. Use them just like graham crackers. I will make the pumpkin filling but stick with the cheerios.
A cheerio crust sounds interesting. I’m not a fan of them for the additives and processing. Let me know how it turns out!