Pumpkin pie, it’s hardly on the list of healthy foods right? Usually it’s full of sugar. Not that we can’t indulge every now and then… but what if I told you that you could have your pumpkin pie without feeling like you cheated your healthy way of eating? That’s right, I have a recipe for a healthy pumpkin pie!!!

This pumpkin pie has no refined sugars, no evaporated milk, or even heavy cream… not that there’s anything wrong with a healthy fat like heavy cream! Instead, this pie is sweetened with stevia and honey! Normally I’d just do stevia but I wasn’t ready to test my husband’s ability to tolerate stevia (he’s not a fan) to that extent. So I do half and half. If for some reason you do not like stevia, you can always try doubling the honey and skipping the stevia. If you are daring and want to ditch the honey, they go ahead and try doubling the stevia!

Don’t forget to use a great pumpkin puree for this pie! Homemade pumpkin puree is definitely a wonderful way to go but if you are short on time or just do not want to do that much work then I recommend buying a store bought pumpkin puree that is organic and in BPA free containers.

If you are looking for a great, real food pie crust then might I suggest trying my all butter pie crust. It has just four ingredients and it’s very easy to make.

To top things off, add a bit of my sugar free whipped cream and you’ll have a guilt-free, healthy pumpkin pie!!!

Healthy Pumpkin Pie

Healthy Pumpkin Pie

1 pie crust (homemade is great)
2 cups pumpkin puree
1/2 cup honey
1/32 tsp or 1 stevia scoop stevia
4 egg whites or 2 whole eggs
2-3 tsp. pumpkin pie spice
1 1/2 cups milk
1/2 tsp. salt

Pre-heat oven to 425 degrees.
Pre-bake pie crust for about 5 minutes at 425 degrees.
While pie crust is cooking, whisk all filling ingredients together in a bowl.
Once pie crust has pre-baked, remove from oven and pour filling into pie crust.
Bake in oven at 425 for 15 minutes and then reduce temperature to 350 and cook for another 30-45 minutes or until center no longer jiggles.

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