Crazy Good yet Unbelievably Healthy Pumpkin Pie

*EDIT: While absolutely delicious, this pie isn’t your typical Sweet and Spicy Pumpkin pie. It’s more like a cross between a cheesecake and pumpkin pie, so it does have a bit of a tangy taste to it and isn’t really all that sweet. If a “traditional” sweet and spicy pumpkin pie is what you’re after, I strongly suggest you check out the delicious paleo version of this pie!  

I don’t think I’ve ever been as excited about a dish as I am about this pumpkin pie. Even my Raspberry Chocolate Pie had nothing on this one.

I mean, this… this is just beyond words.

This pie is, well, please pardon my French, better than sex. Really.

It’s.THAT.good.

Crazy Good yet Unbelievably Healthy Pumpkin Pie | by Sonia! The Healthy Foodie

I died. With every bite. It was like one of the most decadent desserts I’ve ever had in my entire life. And I am not talking healthy desserts here, I’m talking desserts. Period. As in all of them.

And you know what?

This gorgeous pie is also… wait for it... SUPER HEALTHY! For real! It’s loaded with all kinds of things that’ll do your body good!

Unbelievable, isn’t it?

Well, mind you, you haven’t tasted it yet, so you can’t tell just how unbelievable it is to say that this pie is healthy. But take my word for it. It’s just plain out of this world creamy and smoooooth.  It rivals with some of the richest cheesecakes that I’ve eaten in my life. It has a texture that is kind of like a cross between a creamy cheesecake and a decadent sugar pie, only it doesn’t have the overpowering sweetness of a sugar pie. Its flavor is a bit tangy, due to the addition of cheese and yogurt and buttermilk, but the pumpkin and various spices are always there to remind you that “Hey this is a pumpkin pie you are eating!”

Really, it’s like a cross between a creamy cheesecake, a non sweet sugar pie and a spicy pumpkin pie.

Oh man, I can’t believe I can’t find better words to describe that sublime dessert. How I wish I could make you actually taste it with my words alone, but so far, I am doing an extremely lousy job.

Crazy Good yet Unbelievably Healthy Pumpkin Pie | by Sonia! The Healthy Foodie

Mind you, I might already have convinced you at It’s better than sex…

But seriously, I was lying… it’s ten times better! :D

OK, now I might be exaggerating… slightly! ;)

I guess you’ll have to try it and see for yourself!

Oh, and if you happen to have a little too much filling because your pie dish is not quite deep enough, or if like me, you made the crust a little bit on the thick side and didn’t bring it all the way to the top, by all means, don’t throw it out.

In fact, you might even want to save a cup on purpose…

Why? Well, take a look!

Pumpkin Pie Instant Baked Oatmeal | by Sonia! The Healthy Foodie

That recipe my dear friends is coming very soon to a blog near you!

But for now, I give you this:

Crazy Good yet Unbelievably Healthy Pumpkin Pie

Yield: Serves 8-10

Crazy Good yet Unbelievably Healthy Pumpkin Pie

INGREDIENTS

    Crust
  • 1½ cup graham flour
  • ½ cup old fashioned rolled oats
  • 75g crushed pecans
  • ¼ cup raisins
  • 2 tbsp coconut oil
  • 2 tbsp liquid honey
  • 1 tbsp blackstrap molasses
  • ¼ cup unsweetened applesauce
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ginger
  • ¼ tsp allspice
  • Filling
  • 3 cups pumpkin puree
  • ½ cup 0% fat Greek yogurt
  • 1 cup 1% fat cottage cheese
  • 1 cup buttermilk
  • 2 whole eggs
  • ½ cup egg whiles (or 4 egg whites)
  • ¼ cup maple syrup
  • 2 tbsp blackstrap molasses
  • 3 tsp cinnamon
  • 1 tsp each: allspice, ginger, freshly grated nutmeg
  • ½ tsp ground clove
  • ½ tsp salt
  • Crumble (do NOT leave that out… it just adds so much to the pie)
  • 30g crushed pecans
  • ¼ cup oats
  • ¼ tsp cinnamon
  • 2 tbsp raisins, chopped
  • 1 tbsp maple syrup

INSTRUCTIONS

    For the crust
  1. Preheat oven to 375F
  2. Add all the ingredients to food processor and process until well combined.
  3. Transfer to a removable bottom deep pie dish and press to the bottom and sides of the pan to form a crust.
  4. Bake in the oven for 10 minutes or until golden.
  5. Set aside
  6. Lower oven temperature to 350F
  7. For the filling
  8. Add all the ingredients to the bowl of your food processor and process until smooth and creamy, about one minute.
  9. Transfer to the reserved pie crust.
  10. Bake in 350F oven for 50-55 minutes, until filling is set.
  11. Turn off the oven and open the door slightly. Allow pie to cool for a couple of hours, then take it out of the oven and let it cool completely before to transfer to the refrigerator, where you will leave it to cool for at least 4 hours, preferably overnight.
  12. For the crumble
  13. Preheat a small pan over medium high heat. Add the oats, pecans, salt and cinnamon and toast until fragrant and the oats start to turn brown.
  14. Add raisins and maple syrup. Stir until well combined.
  15. Set aside and allow to cool completely.
  16. Sprinkle over pie.

Notes

Nutritional Information based on 10 servings

http://thehealthyfoodie.com/healthy-pumpkin-pie/

Crazy Good yet Unbelievably Healthy Pumpkin Pie | by Sonia! The Healthy Foodie

Crazy Good yet Unbelievably Healthy Pumpkin Pie | by Sonia! The Healthy Foodie

Crazy Good yet Unbelievably Healthy Pumpkin Pie | by Sonia! The Healthy Foodie

Crazy Good yet Unbelievably Healthy Pumpkin Pie | by Sonia! The Healthy Foodie

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Comments

    • says

      Oh, Michelle, you HAVE to have pumpkin pie. I wish I could send you a piece… unfortunately, that one is long gone. I’ve got a great Apple, Pecan and Honey Caramel Cheesecake on the way though… Can’t wait for tomorrow to give it a try! :D

  1. Andrea says

    So I take it you liked this pie? ;) But really, this pie looks amazing. Invite me to your dinner! INVITE ME!!! :) I love your take on a pumpkin pie- giving it a super healthy twist. Love it, saving it!

    • says

      LOL, yeah, I think I did like this pie indeed! ;) Thanks much for your great feedback. Pumpkin is such a healthy ingredient to start with, it’s easy to just stay in that track! Hope you end up making this one! :D

  2. says

    Wow, what a gorgeous pie! Seriously, your photography is out of this world!! I’ve never eaten pumpkin pie (I hear that’s more of an American thing), but it looks delicious. When I decide to make it, I’ll be back asking for substitution suggestions, as I don’t think I’ll be able to find all of the ingredients here, ok? ;)

  3. Cindy says

    Single woman is my guess. You have convinced me to try this one, but I’m not into raisins. Do you think it would be okay without?

    • says

      LOL, how’d you guess, Cindy? ;) I don’t know. about leaving the raisins completely out.. I find they really add a lot, both in the flavor and in the sweetness department… maybe try using another dried fruit that you like better?

  4. says

    I love thick crusts too! This recipe looks even better every time I read over it. I like how you only use 2 eggs instead of 4 or 5 like some other recipes.

    Also, I read that pies sometimes explode in the oven at a high altitude… or is that just a silly rumor? Because I live in a high altitude area and I reaaally want this pie… like, right now… but I don’t want to destroy my dorm’s oven.

    Thanks!

    • says

      Quite frankly, I have no idea! I seriously doubt, however, that such a heavenly pie could ever be responsible for destroying any oven. At worse, it will make an awful mess! ;) I say you should take your chances and try it anyway! I really really like your blog by the way… I get the feeling that I will be spending quite a bit of time checking out your delicious recipes and getting inspired. :D

  5. says

    I love that you put a crumble on this. One of the things that pumpkin pie needs is some sort of chunks to break up the creaminess. A crumble does this well.

  6. Casey Leigh says

    Can you give us the dimensions of the pan you used? I’d hate to ruin the recipe by using the wrong size. The fluted edges give me the impression it was a tart pan, yes? I’ve not heard of a removable bottomed deep-dish pan, but that may be my limited knowledge of what’s out there.

  7. says

    I’ll definitely be making this! If I find proper cottage cheese (I don’t live in the U.S.) that is. I had a horrible feeling at the beginning of your post that this would be full of tofu. I’m all about making desserts healthy, but tofu isn’t my thing. Hooray for non-tofu healthy desserts. :)

    • says

      What if you couldn’t tell that the tofu was there? ;) I used to not really care for tofu either, but soon realized that, when used well, it’s easy to just make it go completely unnoticed. Plus, I find the more I eat it, the more I like it… But still, I promise I won’t overload all of my desserts with tofu! Maybe just a few of them! ;)

  8. says

    DROOL! This looks absolutely INCREDIBLE plus I am ecstatic about the fact that’s it is good for you and features one of my all-time fav ingredients – pumpkin! :) LOVE this and your photos are just stunning.
    The addition of the crumble makes it over the top and a must try on my list! I need to start a page of all the recipes from your site that I HAVE to try!

  9. says

    Looks wonderful! I have been stuck on making pumpkin recipes lately with fall approaching and will have to try this one. Love that you used greek yogurt and cottage cheese. Always looking for good, healthy dessert recipes. Thanks!

  10. Michele says

    I hate to be the one to bring this up,but I have to ask. I love pumpkin pie and yours looks so fabulous and yummy…how many calories are in a serving? I do watch my calories and it would really be nice to know. Thanks so much. I love your site.

  11. says

    This looks delicious!! Is there a way to make this recipe diabetic-friendly? I would like to switch the maple syrup for splenda, but I’ll be losing the wetness the syrup provides.

  12. Katie says

    This looks so good, I can’t wait to make it. I got the ingredients but my dh is not a fan of raisins either. I think I can get away with the crumble and if he doesn’t care for that he can scrape it off.. but could I use a regular pie crust without totally ruining it?

    • says

      Oddly enough, I’m not a huge fan of raisins either, but I find they work real well with certain things, like carrot cake, for instance, or most things apple. I find they go extremely well with this pie. And like you said, the crumble can be scraped off in the event that someone didn’t like it. ;)

      As for regular pie crusts, I’m really not a fan, as they are usually loaded with fat, and not the good kind, but I really don’t see why it wouldn’t work…

  13. says

    I’m going to make this for Halloween next weekend … although here we don’t celebrate it, but it’s still a good excuse to finally make pumpkin pie, right? ;)

    However, I need substitution ideas for these ingredients: graham flour (I think I might find it, but just in case I don’t), blackstrap molasses, buttermilk

    • says

      Hey Jessy! Quite right, any excuse is a good excuse to make pumpkin pie… ;)

      Graham flour is basically another kind of whole wheat flour. I think you could use regular whole wheat and maybe sub a couple of tablespoons with natural wheat bran, just so you get the “coarser” texture of graham flour. Blackstrap molasses, well, you could use fancy molasses, but it doesn’t taste as strong as blackstrap, plus it’s a lot more refined. If you can get your hands on blackstrap, definitely grab it! As for buttermilk, I think half yogurt half milk or water should give you fairly similar results.

      I got your email, btw. Do not despair! I shall get back to you soon! Let’s just say I’m a little swamped at the moment! ;)

  14. Mandy says

    This pie was sucked! I spent all this time and extra $$$ on ingredients total flop! Though I donT disagree that it look decadent certainly no where near better than sex and some of my other pumpkin fav’s. Literally I threw it OUT!

  15. Jodi Schwartz says

    I just made the pie and I dont know what happened for Mandy but mine turned out really great! I had a scare when my food processor started to leak so I ended up adding some more syrup and molasses after I put it in the crust (just stirred it in before baking) and it worked fine. I would probably make a little bit less filling next time since I had extra but otherwise it was awesome. Not super sweet but very filling because of all of the fiber and protein. Also you don’t crash from a sugar high since its not all sugar. I loved this pie and can’t wait to make it again!

  16. Raegan says

    We were quite disappointed by this pie. I made it exactly as written, and am an experienced cook – especially with natural, whole, healthy foods. I am used to less-sweetened foods and more earthy, natural flavors, so I was particularly excited to try this recipe out. But this pie really lacked the “most decadent dessert, better than sex, out of this world” title you gave it. I suppose it might be a difference of taste, but really, I was expecting a lot more from this. I feel bad because I put a lot of time and money into making this. I ended up feeding it to my chickens. I did love the crumble topping, though, and am going to try and make a granola based on it. So thanks for the inspiration there! I’m sorry for the bad review, but I thought it might be helpful for others to know that they might be cautious when baking this – and to maybe not have as high of expectations as I did. (It seems that Mandy may have had a similar experience.)

    • says

      I’m really sorry to hear that this pie didn’t meet your expectations, Reagan. However, it seems like you were only disappointed with the taste, whereas Mandy seemed to imply that there was a problem with the recipe itself.

      While I am somewhat disappointed that you didn’t like the pie as much as I did, there is no way I can ever guarantee that, because I absolutely love a recipe, everyone who tries it will like it just as much. It’s all a matter of taste, really, and taste is a very personal thing. There are those who will do backflips for dark chocolate, and those who don’t even care for chocolate at all…

      I hope your chickens liked it…

  17. Emily says

    Hi!!

    Looks delish. But what is graham flour and where do I find?? If it had unrefined sugar in it, do you have a substitution you could recommend?

    Emily

    • says

      Graham flour is just a different kind of whole wheat flour. No refined sugar in it whatsoever. If you can’t find it, I guess you could use regular whole wheat and add a little bit of wheat bran to it, for a coarser texture.

  18. tanya says

    I just made this pie. It could have tuned out very good, however the cottage cheese bits remain intact and taste as rubber. So what is the secret there, a special type of cottage cheeze, or …I really could not break the pieces…
    Disappointing after 60$ in ingrediants and time and effort. I hope that the guests do not notice this tomorrow but I do not know how …

    • says

      Gee, Tanya, I don’t know what to say… May I ask where you are from? Normally, cottage cheese, when processed, turns into something that is very similar to ricotta in texture… I’ve never heard of any cottage cheese that could resist the food processor treatment and not break down to a creamy consistency. Intact, you say? And you really used a food processor, not a mixer? Really, I’m stumped. And I am truly sorry that I can’t be of more help!
      As for the $60 that you spent on ingredients, I certainly hope that they will make you way more than just this one pie!

  19. charla says

    I think when Tanya says she spent $60 it is because she didn’t have all of the ingredients already in her cupboard. I’m sure that when she bought a packet of spices, there would be some left over for instance! Btw this looks aaaamazing, however, as I live in Australia a lot of the ingredients are not available and so that’s disappointing. I hope I can find something to make! :]

  20. Randa says

    The photography is really great on this blog!
    If I were to give some advice to those who want to make this pie, it would be to not expect too much (like, for the pie to be “better than sex” or even better than other whole/healthy desserts you’ve made), because then hopefully you will be pleasantly rewarded in your eating experience. Much better that than to be disappointed, after having such high expectations. I made this pie this weekend, and unfortunately my experience was the latter (disappointment). It wasn’t bad, but it wasn’t great, in my opinion. Today we ate lunch with our neighbors, and I sprinkled some sucanat (natural sugar cane) on top of the pie and put it the oven to warm. When it came out I sliced it up and put a dollop of whip cream on top of each piece, and everyone said “thanks, this is tasty” about it. So it got good reviews today, but I felt like it definitely needed the sucanat and whip cream, which does diminish the health value (at least the whip cream does). Live and learn, I guess.

    • says

      I’m sorry to read that you didn’t like the pie as much as I did… correct me if I’m wrong, but did you warm it up before you ate it on both occasions? Did you try it cold? This pie isn’t meant to be eaten warm… much like a cheesecake. It should be eaten real cold.

  21. Randa says

    I should clarify that I made two standard size pies, since the filling was so much. We ate one Saturday (which I wasn’t overly impressed with), and we had the other one Sunday as I mentioned above. The one Sunday, with the sucanat and whip cream, was better than the one Saturday.

  22. Randa says

    So sorry – just saw your comment today! Not sure why email didn’t tell me it was there. You are right, we warmed it up both times. On Saturday, we warmed it only slightly, and on Sunday we warmed it more. So if I make it again I’ll try it really cold like you suggested. Thanks.

  23. Kat says

    Waswondering. How do you get the pie out of the pan?? I want to make this but have no idea how you got the pie out? I assume it has to be you got the crust out then filled it but I just want to check. I have never made a pie before. Lol

  24. says

    After making this tonight, i read through the comments and noticed all of the negative reviews. talk about bummer, but I still have my hopes up and will be having a slice for breakfast.

  25. says

    Wow, this sounds amazing!!! I’m totally going to make this. I love pumpkin but have never made a pie (it’s not that common in the UK) but this sounds too good to be true. Thanks for posting! and stop by if you ever need some happiness inspiration. Peace x

  26. Candace says

    I just made this pie and it indeed was a let down. Its taste came out lacking sweetness in such a way that it almost tasted sour / plain. The crust was quite good and the crumble helped a little but you might want to check your recipe and make sure its not accidentally missing something because it definitely didn’t live up to the better-than-sex description. :( I mean, there is nothing sweet in it besides a fourth of a cup of maple syrup and 2 tablespoons of the molasses… It just really doesn’t seem balanced. It was edible – these other people are being a little dramatic. It was okay, for my tastes at least.

    Also the cottage cheese stayed in visible balls for me, but I did use a hand mixer because I don’t have a food processor. That didn’t really seem to taste badly, but it was a little visually unappealing.

    • says

      Candace, I’m sorry to hear that you found the pie to not be sweet enough for your taste. Maybe there’s a slight difference in the ingredients that we used… did you use pure maple syrup and blackstrap molasses? I find the pumpkin in itself also contributes to the sweetness of the pie, which made it ample sweet for my taste. Perhaps you had different expectations. Some like milk chocolate, some prefer the dark variety! Taste is a very personal thing and cannot be discussed.

      As for the cottage cheese being visually unappealing, it’s not event relevant to bring that up, since you didn’t use the proper equipment…

      • Candace says

        The only reason I brought it up was because some other person said the cottage cheese turned out rubbery or something for them, I was just saying that wasn’t the case for mine.

        I wouldn’t doubt the outcome could be partially my error… I did use regular maple syrup but it wasn’t like the log cabin fancy type, I’m not sure if that counts as “pure” – I noticed it didn’t have a very thick consistency. Also, the only molasses I could find at the store was called “Grandma’s Molasses” and it indeed looked black – but it’s possible that maybe this wasn’t the right kind.

        I can see how this might appeal to someone of the “dark chocolate” variety – It is still flavorful and has a richness to it, but didn’t come off as rich and decadent for me as I had expected – maybe misplaced expectations – and I think for me I was expecting more sweetness.

        I love the complexity and art of this pie but think my expectations were out of alignment. Do you have any suggestions for a modification that might add more sweetness for someone whose of a more “milk chocolate” sweetness palette like me? I think this is the only thing that made the pie not as pleasing to me.

        I really don’t mean to even have a negative review; this is a very complex recipe and, like most healthier foods, if not handled properly can easy degenerate the taste. But I’d appreciate if you had a way to sweeten this up for people like me who want a bit more sweetness with dessert – what do you think about adding some brown sugar? Is that crazy? Haha

      • says

        Oh, thank you so much for taking the time to reply, Candace. I truly appreciate that.

        I see where you were going with the cottage cheese thing. Thanks for clearing that out! As for the lack of sweetness, I am guessing your sweeteners probably did have a role to play in this. The molasses that you used it what’s called “Fancy Molasses” and it’s not quite as strong in flavor as the blackstrap is, and it sounds like your maple syrup may not have been as “potent” as mine, which is a really dark amber color and pretty thick, too. I have to admit that Quebec IS the place to be when you want good pure Maple Syrup!

        I think if I wanted to make it sweeter, I would probably add some date paste to it, and I would probably make said paste using half dates and half raisins… I think half a cup would probably do the trick!

        Or… maybe replace the maple syrup with liquid honey and use twice as much?

        And if one wanted the pie to be really sweet, I guess a combination of both could be done. As in adding an extra ¼ cup of honey AND ½ cup date paste. I can’t guarantee that it would actually work, for I haven’t tried it, but I’m pretty confident that it would give great results, AND kicked up sweetness!

        Again, thank you very much for taking the time to discuss this and explain your point of view. You are super cool! :D

    • gina tripodi says

      i agree with you 100% – This was my experience EXACTLY. Not nearly sweet enough, and kind of sour and bland. And I had all the right equipment and followed the recipe to a T. On the plus side, the crust was yummy. I wanted to love this, but this pie is not even as good as mediocre sex.

  27. Candace says

    No problem Sonia,
    Yeah, I’m thinking the ingredients I got probably had a big part to do with the results.

    I’ll have to try your suggestions next time I make this… I really like the fact that it is indeed fairly low in sugar because my mother is actually diabetic and I like to keep the sugar down when I can – so this seemed like a good dessert to try. Plus I just love trying healthier recipes anyway! It’s great when you can find delicious things that are still good for you and don’t make you feel so guilty!

    No problem on explaining myself – too often people (online in particular) are critical without even explaining in detail, and I feel that is very rude and insulting. Everyone deserves some respect and kindness! And I can see from your blog and responses to those negative comments that you seem to believe that as well :)

    Anyway, great blog and I’ll be checking out more of your recipes soon. Thanks for sharing!

    • says

      Ooof! Not sure I would do it. The taste just wouldn’t work out. I would probably go with a mix of coconut and hazelnut flour… that would work much better flavor wise and still be gluten free!

  28. says

    THIS PIE WAS FABULOUS!!!

    I made it today for Canadian Thanksgiving. The leftover batter I placed in a slightly-oiled baking dish and sprinkled with a chopped milk chocolate almond bar (baked at the same time as the pie, but only for 25 minutes).

    I used a cheesecake pan for the actual pie, so I needed to cook the crust an extra 10 minutes and the pie itself an extra 20 minutes.

    Thanks so much!

    • says

      Oh, thank you so much for that, Ally. I’m so happy to hear you liked the pie. Your feedback is just like music to my ears; thanks a bunch for taking the time to write this.

      Strangely enough, I too, have been making this very pie this past week-end; however, I revisited the recipe to make it paleo friendly. I think it turned out just as good, if not better than the original!

  29. Sherry says

    me again
    my daughter loves pumpkin pie and with Thanksgiving coming up I would like to be able to make something she can eat on a restricted sodium diet
    Would it come out OK without the salt?
    If so, do you know how to recalculate the sodium content without it?

    Thank you!

    • says

      The sodium in this one not only comes from the addition of salt, but also from the dairy, namely the cottage cheese… leaving the salt out wouldn’t make THAT much of a difference, I don’t think. Incidentally, I just created a paleo version of this pie, which is completely grain and dairy free and contains about half the sodium this one does. The recipe should be posted pretty soon, so keep an eye out for it! :)

      • Sherry says

        Thanks much for the reply. I looked it up and 1/2 tsp salt has 1200mg sodium. The yogurt, cottage cheese, eggs, milk & possibly nuts also have some but I couldn’t tell how omitting the salt would change the amt per serving because nutrition info doesn’t have # of servings. Think what I need is a nutrition calculator.
        Thanks again
        Look forward to seeing your new one soon.
        (my daughter has to have only 500mg per meal so a single piece of pie would pretty much be her dinner. Luckily she loves veggies and most of those are 0)

  30. Daniel says

    Hi! Thanks for the recipe. I was just wondering if I can use the full fat version of greek yogurt instead of the non-fat? Would I have to make modifications to other parts of the recipe? Thank you!

Trackbacks

  1. […] INGREDIENTS:Crust1½ cup graham flour½ cup old fashioned rolled oats75g crushed pecans¼ cup raisins2 tbsp coconut oil2 tbsp liquid honey1 tbsp blackstrap molasses¼ cup unsweetened applesauce½ tsp salt½ tsp ground cinnamon¼ tsp ginger¼ tsp allspiceFilling3 cups pumpkin puree½ cup 0% fat Greek yogurt1 cup 1% fat cottage cheese1 cup buttermilk2 whole eggs½ cup egg whiles (or 4 egg whites)¼ cup maple syrup2 tbsp blackstrap molasses3 tsp cinnamon1 tsp each: allspice, ginger, freshly grated nutmeg½ tsp ground clove½ tsp saltCrumble (do NOT leave that out… it just adds so much to the pie)30g crushed pecans¼ cup oats¼ tsp cinnamon2 tbsp raisins, chopped1 tbsp maple syrupDIRECTIONS: http://thehealthyfoodie.com/2011/10/08/healthy-pumpkin-pie/  […]

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