Meal Makeover: Pumpkin Pie

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Healthy Julie shows us how to make pumpkin pie a little healthier.

Serves: 1 pie
  • makes 1 pie
  • Ingredients
  • 1 cup pumpkin puree
  • 1 cup sweet potato puree
  • ¾ cup maple syrup
  • 2 Tbl coconut sugar
  • 1.5 tsp pumpkin pie spice (find my homemade recipe here)
  • 1 tsp sea salt
  • 3 large eggs + 2 large yolks
  • 1 cup cashew milk (1/4 cup cashews + ¾ cup water, blended well)
  • ½ cup coconut milk (full-fat from can)
  • ¼ cup cognac (or whiskey)
  • 1 tsp vanilla extract
  1. Preheat oven to 375F.
  2. Combine pumpkin and sweet potato puree, maple syrup, coconut sugar, pumpkin spice, and sea salt in a large saucepan and bring to a simmer over medium-low heat. Cook 10-15 minutes, stirring occasionally until thickened. Optional: If you'd like to cook all the alcohol off from the whiskey, add it to this mixture instead of the cream.
  3. While pumpkin mix is cooking, whisk together eggs + yolk, cashew milk, coconut milk, cognac, and vanilla extract.
  4. Remove pumpkin mix from heat and whisk in the cream mixture and pour filling into the pie crust.
  5. Bake for 30-35 minutes or until pie is firm and still a little jiggly in the middle (pie finishes cooking with residual heat).
Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.