Thanksgiving…my mouth waters thinking about all the good food mom will be cooking! There will be turkey with stuffing, mashed potatoes and gravy, some savory vegetables, cranberry sauce, fresh-baked rolls, and the best part–pumpkin pie for dessert!
Holiday meals just aren’t complete without the taste and smell of pumpkin pie. Over many generations, the simple pumpkin pie has changed. What started as leftover pumpkin with some milk, sugar, and spices added to it has become more complex.
Some people now want low-fat or low-sugar varieties and some folks are vegans.
We’ve found four different and delicious pumpkin pie recipes that we think are sure to please everyone.
Keto Pumpkin Pie
Desserts can be so tempting and challenging on the keto diet. Try this keto friendly pumpkin pie if you are wanting to keep it low carb and not feel guilty. You can even pile it high with whipped cream.
For the crust
1 1/2 c. almond flour
3 tbsp. coconut flour
1/4 tsp. baking powder
1/4 tsp. kosher salt
4 tbsp. melted butter
1 large egg, beaten
For the filling
1 (15-oz.) can pumpkin puree
1 c. heavy cream
1/2 c. packed keto-friendly brown sugar, such as Swerve
3 large eggs, beaten
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. kosher salt
1 tsp. pure vanilla extract
Whipped cream, for serving (optional)
Preheat oven to 350°. In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt. Add melted butter and egg and stir until a dough forms. Press dough evenly into a 9” pie plate, then use a fork to poke holes all over the crust.
Bake until lightly golden, 10 minutes.
In a large bowl, whisk together pumpkin, cream, brown sugar, eggs, spices, and vanilla until smooth. Pour pumpkin mixture into par-baked crust.
Bake until filling is slightly jiggly in the middle and crust is golden, 45 to 50 minutes.
Turn off oven and prop door open. Let pie cool in oven for 1 hour, then refrigerate until ready to serve.
Serve with whipped cream, if desired.
Yields: 16 servings
Prep Time: 15 mins
Total Time: 3 hours 30 mins
Vegan Gluten-Free Pumpkin Pie
This recipe has 10 ingredients, crust included. With a lot of 5-star reviews, this pie is a delicious sweet treat for those on a vegan or gluten-free diet.
6 Tbsp cold vegan butter (or chilled coconut oil with varied results)
1 1/4 cup Bob’s Red Mill 1:1 Gluten-Free Flour *
1/4 tsp salt
4-6 Tbsp ice cold water
2 3/4 cups pumpkin puree (1 1/2 15-ounce cans yield 2 3/4 cups)
1/4 cup maple syrup
1/4 cup brown sugar
1/3 cup unsweetened plain almond milk
1 Tbsp olive oil (or melted coconut oil)
2 1/2 Tbsp cornstarch or arrowroot powder
1 3/4 tsp pumpkin pie spice (or sub-mix of ginger, cinnamon, nutmeg & cloves)
1/4 tsp sea salt
To prepare crust, add gluten-free flour and salt to a large mixing bowl and whisk to combine. Slice or dollop the cold butter in and work gently with a fork or pastry cutter to cut it in. Don’t overwork, just get it incorporated.
Next, add ice-cold water a little at a time and use a wooden spoon to stir. Only add as much water as you need to help it come together.
Once a loose dough is formed, transfer to a piece of plastic wrap and work gently with your hands to form a 1/2 inch thick disc. Wrap firmly and refrigerate for a minimum of 30 minutes, up to 2 days. Just let it warm back up a little before using it. You don’t want it too warm or it can get too soft to handle.
Once your dough is chilled, preheat oven to 350 degrees F (176 C) and prepare the pie filling.
Add all pie ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed. Set aside.
To roll out the crust, unwrap the disc and place it between two sizable layers of wax paper (plastic wrap will work OK, but it is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan. If it cracks, don’t stress – you can reform it with your hands once you get it in the pan. But try and be gentle.
To transfer the crust, remove the top layer of wax paper and gently lay the pie dish face down on top of the crust and use the support of the wax paper to quickly but carefully invert it. Don’t overthink it – just do it.
Once you get the crust inverted, gently use your hands to form it into the pan, working the crust up along the sides. It can be a little tricky but it bakes beautifully, so it’s worth the effort! Just try not to overwork the dough in the process – it shouldn’t take more than a few minutes to perfect the shape. Any holes or cracks can be mended with a little excess dough and the heat of your hand.
TIP: I would advise against trying to be fancy and do any elaborate design with the crust, so just get the crust in, get a flat edge and go.
Pour filling into pie crust and bake for 58-65 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.
Slice and serve with coconut whipped cream and an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice (optional).
Yields 10 servings
Prep Time – 1 hour
Cook Time – 1 hour
Total Time – 2 hours
No-Bake Pumpkin Pie in a Jar
Super cute, easy to make no-bake pumpkin pie in a jar. You could put these in half-pint, 8 oz mason jars. If you wanted something more elegant, the filling could go into wine glasses.
Pumpkin Pie Filling
15 oz can pumpkin puree
5 tbsp brown sugar
1 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/4 tsp ground ginger
1/8 tsp ground cloves
2 tbsp heavy cream
Cream Cheese Mousse
3 egg whites
1/2 cup sugar
4 oz cream cheese, softened
1/4 tsp vanilla
2 cups mini marshmallows
3/4 cup chopped gingersnaps
3/4 cup chopped graham crackers
Whipped cream for topping, if desired
Caramel sauce for topping, if desired
Pumpkin Pie Filling
- Add pumpkin puree into a medium-sized bowl.
- Add brown sugar, cinnamon, pumpkin pie spice, cloves, and heavy cream and stir to combine. Set aside.
Cream Cheese Mousse
- Add egg whites to a large mixer bowl and beat on medium-high until soft peaks form.
- While beating, slowly add sugar, and beat until stiff peaks form. The mixture will go from being kind of frothy to smooth and will gain volume. When done, set egg white mixture aside.
- In another bowl, mix cream cheese and vanilla until smooth.
- In a separate bowl, melt marshmallows in the microwave, about 15-30 seconds.
- Add melted marshmallows to the cream cheese and stir until combined.
- Add a small amount of the egg whites to the marshmallow mixture and fold to combine.
- Add remaining egg whites to the marshmallow mixture and carefully fold until well combined.
- Refrigerate for an hour or so.
- Add about 1 1/2 tablespoons of the graham cracker/gingersnap crumbs on the bottom of the jar.
- Add 2 tablespoons of pumpkin pie filling.
- Add 2 tablespoons of cream cheese mousse.
- Repeat layers 1-3. You should have 2 of each layer.
- Top the jars with a drizzle of caramel, a sprinkle of cookie crumbs and whipped cream if desired. Set in the fridge until ready to serve.
Yields 5 to 6 jars
Prep Time – 2 hours
Weight Watchers Pumpkin Pie
You don’t have to blow your diet to enjoy dessert during the holidays. With some planning ahead you can enjoy a tasty piece of pie without using all your daily points.
4 sprays cooking spray
phyllo dough – 4 sheets
½ cup dark brown sugar
¼ tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp cornstarch
⅛ tsp table salt
canned pumpkin – 1½ cups, puree
1½ cups fat-free evaporated milk
½ cup regular liquid egg substitute
1 tsp vanilla extract
Preheat oven to 350°F. Lightly coat a 9-inch round pie pan with cooking spray.
Cut phyllo sheets in half. Place 1 sheet in prepared pan and lightly coat with cooking spray. Top with another sheet of phyllo, placing corners just to the right of the previous sheet’s corners. Repeat with remaining sheets to form a circle. Press layered phyllo into pan and roll in edges. Bake until lightly browned, about 10 minutes.
Whisk together brown sugar, spices, cornstarch, and salt in a large bowl. Whisk together pumpkin, evaporated milk, egg substitute and vanilla in a medium bowl. Gradually whisk wet ingredients into dry ingredients.
Pour filling into crust. Bake until set, about 50 minutes. (Cover crust edges with foil during baking if they are becoming too brown.) Cool completely before cutting into 8 pieces.
6 Smartpoints per serving
Total Time – 1 hr 20 min
Prep – 20 min
Cook – 1 hr
Serves – 8
If you are looking for something to do after the big meal, check out the world’s largest Christmas light maze in DC. You can read about it here: the-worlds-largest-christmas-light-maze-is-coming-to-washington-d-c-for-the-first-time-this-year/.