Marsha'S Healthy Pumpkin Pie(Sugar Free, Low Cholesterol, Low Sodium)
A creamy, spiced pumpkin pie that's sugar-free and low in cholesterol, perfect for health-conscious dessert lovers seeking rich flavor with natural ingredients.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix all dry ingredients including flour, Splenda, pumpkin spice, and salt if using.
- Add the cooked pumpkin to the dry mixture and stir until well combined.
- Pour in the evaporated milk and beat until smooth.
- Spray two 8-inch pie pans with non-stick spray.
- Pour the pumpkin mixture evenly into the prepared pie pans.
- Bake until a knife inserted in the center comes out clean, approximately 25 minutes.
Tips & Substitutions
For a lighter texture, consider using egg whites instead of whole eggs. If you prefer a richer flavor, substitute half of the evaporated milk with almond milk. To enhance the spice profile, add a touch of nutmeg or ginger. Ensure the pumpkin is well-drained to avoid excess moisture in the pie. Using a pre-made crust can save time, but make sure it's low sodium for this recipe.
Serving Suggestions
This healthy pumpkin pie pairs beautifully with a dollop of whipped cream or a scoop of vanilla yogurt for added creaminess. Serve it alongside a cup of spiced chai or black coffee for a delightful contrast. For a festive touch, consider a sprinkle of chopped pecans or walnuts on top. It’s a perfect dessert for Thanksgiving or any autumn gathering.
Storage & Reheating
Store any leftover pumpkin pie in an airtight container in the refrigerator for up to three days. To reheat, place individual slices in the microwave for about 30 seconds or until warm. Alternatively, reheat the entire pie in a preheated oven at 350°F (175°C) for about 10–15 minutes. This helps maintain the pie's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Marsha'S Healthy Pumpkin Pie(Sugar Free, Low Cholesterol, Low Sodium) contains roughly 744 calories, with 5g protein, 62g carbohydrates, and 58g fat. It is an excellent source of iron (62% of the Daily Value), calcium (31% of the Daily Value), and dietary fiber (30% of the Daily Value), and a good source of vitamin C and protein. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegan?
Yes, you can make this pie vegan by substituting the eggs with a flaxseed meal or applesauce, and using a plant-based evaporated milk alternative. Just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water to replace one egg. This will keep the texture similar while maintaining the health benefits.
How do I know when the pie is done baking?
The pie is done when a knife inserted in the center comes out clean. You can also gently shake the pie; if the filling jiggles slightly but is mostly set, it's ready. Keep in mind that it will continue to firm up as it cools, so avoid overbaking.
What can I serve with this pumpkin pie?
This pie can be served with a variety of accompaniments. A scoop of vanilla ice cream or whipped coconut cream adds a delightful creaminess. For a healthier option, serve with a dollop of Greek yogurt or a sprinkle of cinnamon. To elevate the flavor, pair it with a slice of Judy Turner'S Brownies for a sweet contrast.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).