Healthier Pumpkin Pie

Hi all! I came across this recipe for Healthy Pumpkin Pie recently and had to try it. I love Pumpkin Pie! This one intrigued me because it cut out some traditional ingredients. I’m always looking for a healthy alternative to old favorites. I liked the idea of using Coconut Creamer instead of heavy cream or milk. That really saved on the fat and calories. {the original recipe called for coconut milk but I knew coconut creamer would work just as good} I admit, I hadn’t made a pie in years. So I went for it, crossed my fingers and hoped for the best.

It made the entire house smell SO good! It took all I had not to cut into it as soon as it came out of the oven. But no, we all know pie takes forever to cool. So what was the next best thing? Yep, I had a piece for breakfast the next morning. 😉 Not much better than cold Pumpkin Pie if you ask me. It was wonderful!

One tip – let it cool completely before putting it in the fridge. The very bottom was slightly warm when mine went in. I think this contributed to the crust slightly sticking, but nothing too bad. So lets get to the important part, how to make this yummy thing!

Ingredients

Crust
1 1/4 cups graham cracker crumbs,  9 crackers
3 Tbsp. sugar
3 Tbsp. coconut oil {you can also use vegetable oil}

Filling
1 15 oz can pure pumpkin
3/4 cup coconut creamer, original {you can also use coconut milk}
2 large eggs
3/4 cup packed light brown sugar
1/2 tsp. salt
1 tsp.  ginger
1/8 tsp. nutmeg
1/2 tsp. cinnamon
whipped cream, optional

Directions

Preheat oven to 350 F. In a medium bowl, stir graham cracker crumbs, sugar and oil until evenly mixed. {mixture will be dry} Press in bottom and up sides of a 9-inch pie plate. Bake until golden brown and crisp, 12-15 minutes. Let cool completely on a wire rack.

In a large bowl, whisk pumpkin, coconut creamer, eggs, brown sugar, salt and spices. Pour into crust and smooth the top. Bake until edges are set, but not the center, and crust is brown, 45-60 minutes. Let cool completely on a wire rack.