HEALTHY-ish Halloween: Pumpkin Pie!

Welcome to day two of 7 Days of HEALTHY-ish Halloween! Not only is it nearing halloween season, but pumpkin season in general. Below is guilt free pumpkin pie recipe that could spice up a Halloween party and even a Thanksgiving get together!

There are two ways to make this pie. You can used a canned pumpkin OR you can used a fresh pumpkin, which takes a little more time but it usually has tastier results.

The following recipe will amount to about two pies.

You will need~

  • 3 sugar pie pumpkins OR 2 medium sized pumpkins
  • 1 1/4 raw sugar
  • 2 Tbs corn starch
  • 3/4 tsp salt
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 4 eggs
  • 2 cups of any kind of milk (cow, almond, coconut etc etc.)
  • 2 Tbs  melted butter
  • 1/4 cup molasses
  • 2 gluten free crust OR wheat crusts


If using raw pumpkin: 

1. Cut pumpkins from top to bottom.

2. Scrape out the seed and pulp with a spoon. Try to remove as many strings as possible but if you don’t get them all, that’s alright.

3. Cut each half pumpkin into about 5 or 6 pieces. Next, put them on a roasting pan, or baking tray, cover with foil and then bake at 375 degrees for about 1 1/2 hours.

4. Once done roasting, let cool until they are not too hot to touch.

5. With a spoon, scoop out the flush with a spoon and into a big bowl. Leave the skin out. Be sure to get off the extra strings now if there are any.

6. With a potato masher, mash it into a pulp.

7. Take the whole bowl and empty it’s contents into a large colander. Then place the colander over somewhere where the water of the pumpkin can drain out.

8. Put a plate directly on top of the pumpkin and weigh it down with about 5 lb.. I usually use full water bottles.

9. Let drain for 8-10 hours. You will probably get bout 3-4 cups of water to come out of it.

10. When you are done, it will have the consistency of what comes out of the can.

When all said and done, there should be at least 2 lb. of pumpkin to put into the pie.

Making the pie~

1. Preheat the over to 450 degrees.

2.  Put 2 lb. of pumpkin into a large mixing bowl.

3. Combine the sugar, cornstarch, salt and spices in a separate bowl.

4. Then in another bowl, beat the eggs. Add milk and slowly add the melted butter while stirring the whole time so that you don’t cook the eggs. Add molasses.

5. Pour wet ingredients into the dry and mix thoroughly.

6. Pour it all into pumpkin and then mix throughly. The texture should be pourable but not soupy.

7. Pour the mixture into two pie crusts and then put them on a baking pan just in case they drip.

8. Bake for 1 hour and 5 minutes. However, after the first 15 minutes, turn the heat down to 350 degrees. Then cook for another 50 minutes.

Pumpkin Pie





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