WHY YOU’LL LOVE THIS HEALTHY PUMPKIN PIE RECIPE

• It’s a holiday staple! What’s not to love about a classic pumpkin pie?!
• Tremendously lighter and lower in calories, carbs, and fats than your traditional pumpkin pie.
• It’s super easy to make. Just one bowl to mix the filling, and then bake!
• Despite being made healthy, it still PACKS the same delicious flavor!
• It’s perfect to make in advance – so you can save your oven for all the other holidays noms
• Not only that, it’s actually BEST when you let it sit in the fridge for a couple of days because the texture and flavor get better with each passing day 🙌🏼

INGREDIENTS FOR HEALTHY PUMPKIN PIE RECIPE

• Pie crust – You can use a pre-made crust like I did or make your own homemade pie crust
• Canned pumpkin – Can’t have pumpkin pie without the pumpkin! Make sure you get canned pumpkin and not canned pumpkin pie filling. There is a huge difference in the two!
• Eggs – This will help add structure to the pie.
• Brown sugar – I used Swerve brown sugar. You can use normal light brown sugar or coconut sugar.
• Granular sweetener – I used Swerve granular sweetener. Having both the brown and the normal granular sugar helps balance out the sweetness best.
• Protein powder – Just for a little extra protein 😉 You can’t taste it at all! But if you wish, you can omit. I used PEScience Snickerdoodle. You can also use Vanilla. For all PEScience products, you can use my affiliate code Laurenfitfoodie to save 10%.
• Milk – I used unsweetened vanilla almond milk. You can use low fat, whole milk, coconut milk, evaporated milk, really any type of milk here!
• Baking essentials – Pumpkin pie spice, cinnamon, and pure vanilla extract.
• Cornstarch – Helps make the pie a little sturdier and firm while keeping everything smooth.

HOW TO MAKE THIS HEALTHY PUMPKIN PIE

1. Preheat the oven to 425 degrees F. 
2. In the bowl of a stand mixer (or with a hand mixer) combine all the ingredients.
3. Pour the pumpkin pie batter into the pie crust and bake for 15 minutes. Reduce temperature to 350 degrees F and bake for 40-45 minutes, or until a toothpick inserted near the center comes out clean. 
4. Let cool to room temperature. Then store, covered, in the fridge for 2-3 hours. Top with a cool whip or whipped cream if desired, and enjoy!
5. This pumpkin pie is even better the next day after storing it in the fridge overnight. This allows the texture to set and the flavors to come out even more!

HOW TO STORE YOUR PUMPKIN PIE

Once your pumpkin pie is completely cooled, wrap it or place slices into airtight containers and store it in the fridge for up to 4-5 days. Enjoy straight from the fridge with some COOL WHIP of course! 😋

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