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Sam's Healthier Pumpkin Pie

Abby Rice
A healthier pumpkin pie with a flaky butter crust.
Prep Time 1 hr 30 mins
Cook Time 1 hr
Total Time 2 hrs 30 mins
Course Dessert
Servings 1 pie

Ingredients
  

Butter Crust

  • 2 1/2 cups all purpose flour
  • 1 tsp salt
  • 1 tbsp coconut sugar
  • 1 cup butter chilled and cubed
  • 1/4-1/2 cup ice water

Pie Filling

  • 1 15 oz can pumpkin puree
  • 3 large eggs
  • 1 tsp vanilla
  • 1/4 cup milk regular or non dairy
  • 2 tbsp maple syrup
  • 2 tsp pumpkin pie spice
  • 1/2 cup coconut sugar
  • 1/4 tsp salt

Instructions
 

Butter Crust

  • Preheat oven to 425 degrees.
  • In a food processor or bowl, mix the flour, salt, and sugar.
  • Add the chilled butter and pulse again until crumbly. If using a bowl, use a pastry cutter to cut the butter in until incorporated.
  • Pour the ice water in one tablespoon at a time until a dough forms. Should be somewhere between 1/4 and 1/2 cup ice water, be careful not to over pulse. (If you're not using a food processor I just like to use my hands).
  • Wrap in plastic wrap or a Ziploc bag and refrigerate for at least 1 hour.
  • Let the dough sit for about 10-15 minutes on the counter after refrigerating. Meanwhile, lightly flour a counter top or silmat and butter a pie dish.
  • Roll out the dough until large enough to cover the size of your pie pan with about 1 inch overhang.
  • Tuck the sides in over the edge and decorate the crust however you'd like.
  • Poke about 5-8 holes all around the center of the dough and brush the edges with melted butter.
  • Bake for 15 minutes until golden brown.

Pie Filling

  • In a stand mixer or large bowl combine the pumpkin, eggs, vanilla, milk, maple syrup, pumpkin pie spice, coconut sugar, and salt.
  • Pour the filling in to the par-baked crust. Cover the edges with a pie crust shield and bake for another 45-50 minutes until the middle is set and a knife comes out clean.