Pumpkin Pie is a fall staple, and whether you enjoy it during the holidays or all season long, pumpkin packs a big nutritional punch. One cup of pumpkin is low in calories and packed with Vitamin A (245% of the daily recommendation!), Vitamins C, B2, and E, fiber, potassium, and iron. Canned pumpkin is easy to find at the grocery store this time of year and easy to add to soups and chilis, breads, muffins, and, of course, pie! If you’re looking for a healthier alternative to the traditional recipe, check out this round up of some of our favorites.
If you want to make the whole thing from scratch: Check out this recipe from Love & Lemons, featuring a pecan crust, sugar-free cashew cream (instead of heavy cream and evaporated milk), and a dairy-free filling.
If you prefer to keep it semi-homemade with fewer ingredients: All The Healthy Things’ Healthy Pumpkin Pie uses a store-bought pie crust to keep things simple and only calls for eight other ingredients. It’s also dairy-free and uses maple syrup as the sweetener instead of refined sugar.
For a Paleo recipe: These Pumpkin Pie Bars from Ambitious Kitchen have a delicious “sugar cookie” crust made with coconut oil and a mix of coconut and almond flour. The filling is relatively light on sugar and uses almond milk to keep it dairy-free.
Low cal, low sugar: If you’re really watching your sugar intake, try this option from Sugar Free Mom. It might be a slight departure from what you’re used to, but you’ll still get a delicious dessert packed with a spiced pumpkin flavor and hint of sweetness that makes this taste like a treat.