Dec 16
Pumpkin Pie is a must for the holidays, at least in our family! Here is our healthy homemade version for you to enjoy with natural sweeteners and whole ingredients! I used fresh pumpkin puree from a baked pumpkin for the first time – oh fun! I can’t say I noticed any difference in taste in comparison to the canned version, but it was still quite fun…
1 can pureed pumpkin (approx. 2 cups)
1 cup heavy cream (or replace the cream & milk with two 12 oz cans of evaporated milk)
½ cup whole milk
2 large eggs
¾ cup rapadura/sucanat
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
½ tsp ginger
¼ tsp salt
Pour into a prepared pie crust. Bake at 375 degrees for 45-55 minutes. Makes 1 pie.
This post is a part of the Nourishing Sweets & Treats Carnival.
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Lindsay, thanks for sharing – I’m so ready to make a pumpkin pie that is actually health food!
I’m wondering if you’ve tried it w/ honey?
I made some pumpkin muffins last night and they taste fine. However, the cream cheese frosting w/ honey I made for them tastes just a bit too ‘off’ the standard powdered sugar version.
If you were in Tacoma I’d bring some by for a taste test!
Blessings,
Deb
I have not personally made a pie with honey but have tried other peoples attempts…no thank you. It is too strong a flavor. The sucanat is yummy!