2 Lighter Pumpkin Pie Recipes That Still Satisfy Your Biggest Pumpkin Cravings

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Holiday desserts are known for being heavy, heavy, heavy — so much so that you might feel like you're about to pop after a single helping. But guess what? You don't have to deal with that discomfort. Take a stab at two lighter pumpkin pie recipes that let you have your cake pie and eat it, too.

The first recipe is a lightened up spin on our crustless pumpkin pie , ditching the butter and sweetened condensed milk. The second features a whole wheat crust that brings all the crunchy texture for those who believe the crust is the best part. Whichever you choose, you really can't go wrong. Because let's face it: the holidays are nothing without pumpkin pie .

One-Bowl Crustless Pumpkin Pie

Yield: One 9½" - 10" pie

Ingredients

  • 1 can (15 ounces) pumpkin puree
  • 1 cup coconut milk
  • ⅓ cup, plus 3 tablespoons pure maple syrup
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • ⅓ cup whole wheat flour
  • 1 teaspoon pumpkin spice
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher or sea salt
  • 2 teaspoons baking powder
  • 2 teaspoons cornstarch

Instructions

1. If you're using a glass or ceramic pan, preheat oven to 350 F. If you're using a metal pan, preheat to 375 F. Grease the pan (9½" to 10") and set aside.

2. Place all ingredients into a large bowl and whisk until completely incorporated and smooth. (You could also do this in a blender.)

3. Place mixture into your greased pan and bake for 43-45 minutes, or until the top is completely golden.

4. Let cool completely at room temperature, then refrigerate for at least 5 hours before serving.


Creamy Pumpkin Pie With Whole Wheat Crust

Yield: One 9½" - 10" pie

Ingredients

For the Crust

  • 1½ cups whole wheat flour
  • ½ teaspoon cinnamon
  • ½ teaspoon kosher or sea salt
  • ½ cup coconut oil (preferably refined)
  • 1 tablespoon maple syrup
  • 3-4 tablespoons water
  • Pie weights or 3 cups of uncooked rice

For the Pie Filling

  • 1 can (15 ounces) pumpkin puree
  • 1 can (13½ ounces) full-fat coconut milk
  • ⅓ cup, plus 2 tablespoons pure maple syrup
  • 1 large egg
  • 2½ teaspoons vanilla extract
  • ¼ cup whole wheat flour
  • 1 teaspoon pumpkin spice
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt

Instructions

1. If you're using a glass or ceramic pan, preheat oven to 350 F. If you're using a metal pan, preheat to 375 F. Grease your pie pan (9½" to 10") and set aside.

2. Place the flour, cinnamon, salt, coconut oil and maple syrup in a bowl. Mix with a spatula. (You could also place in a food processor and pulse until combined.)

3. Add one tablespoon of water at a time and mix (or pulse) until you reach the consistency of wet sand. You'll likely need about 2½ - 3 tablespoons of water.

4. Press the mixture into and up the sides of the pie pan.

5. Place a piece of parchment paper over the prepared crust, then weigh the crust down by placing pie weights or rice on top of the parchment to keep the crust from shifting as it bakes. Bake for 11-12 minutes.

6. While the crust is baking, place all filling ingredients into a bowl or blender. Whisk or blend until well combined and smooth.

7. Remove crust from oven. Take off the parchment and rice (or whatever weights you used). Pour the filling into the crust and bake for 35-40 minutes, or until the edges are just beginning to brown. The center should still be a bit wobbly when done.

8. Let cool completely at room temperature, then refrigerate for at least 5 hours before cutting.

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2 Lighter Pumpkin Pie Recipes That Still Satisfy Your Biggest Pumpkin Cravings