Guilt Free Pumpkin Pie

Guilt Free Pumpkin Pie

I LOVE pumpkin pie! I love it so much, I ask for it instead of birthday cake! And there have been many occasions where I’ve eaten the whole pumpkin pie to myself (hey- it’s my birthday- do I have to share LOL??!)

This week, I want to share with you my ultimate guilt-free pumpkin pie recipe! I’ve had many people try it, and they LOVE it so much they have made their own! I know you are going to love it just as much!!!

And it’s REALLY EASY!  I promise it will be the easiest pie you’ve ever made! The key here is to use real pumpkin- now I know what you’re thinking “oh my gosh, can’t I just use the can?” Now you definitely can, but that authentic, delicious pumpkin pie taste comes from real baked pumpkin!

 

INGREDIENTS:

  • 2 cups fresh pumpkin
  • 1/2 cup almond milk
  • 4 beaten eggs
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin spice (see below for spice mix!)
  • 3 teaspoon vanilla liquid stevia
  •  Optional: 2 tbsp maple syrup

    INSTRUCTIONS:
  1. Bake pumpkin for 30-45 minutes at 400 C (same as baking a squash- you want it soft).
  2. Mix all the ingredients together and bake at 350 C in a glass pie dish for 45 minutes (or until center is set.)

 

You literally could eat the entire pie!
Servings : 4
Calories (per slice): 103 cals, 5 g fat, 5 carbs and 7 protein- talk about a one two punch!!! That is frigging sweet macros for such a delicious treat!

 

Please share this recipe on Facebook to enjoy a delicious guilt free pie this fall!

**Pumpkin Pie Spice Mix:

  • 4 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • Diane Ashe

    Instead of the liquid Stevia do you think you could use honey? Or is the maple syrup, the option to the Stevia. Sounds great one way or the other to me.

  • Brittany Byrd

    Hi Diane!
    You could use maple syrup in addition to the stevia.
    We use liquid stevia as it increases the sweetness in the pie without adding a lot of additional sugar. The liquid stevia sweetness is equivalent to 1/2 cup of maple syrup or honey!
    If you don’t have liquid stevia you could do a 1/2 cup of maple syrup. I’ve tried both honey and maple syrup and the maple syrup wins hands down flavorwise!
    Let me know how it turns out 🙋🏽🙋🏽

    • Diane Ashe

      Thanks. I’ll go with the maple syrup then.

  • Mary Kay Swayne-Gilson

    Made it tonight. It’s fantastic. We used granular stevia as I couldn’t find the other.