Guilt Free Pumpkin Pie ~ Fit Mom Adventures

So, it's been awhile since I've been here and what better to get going here again than a pumpkin recipe? How about guilt-free pumpkin pie? Thanksgiving is this week and I know that I am ALL about the pumpkin pie.



  • 1 1/3 cups flour
  • 1/4 tsp salt
  • 1/3 cup coconut oil
  • 3 tbsp fat-free milk

Pumpkin Pie Filling

  • 1 15 ounces can pumpkin
  • 1/3 cup agave syrup
  • 2 tbsp honey
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 cup egg beaters or equivalent
  • 1 tsp vanilla
  • 3/4 cup evaporated fat-free milk



To prepare pastry: stir together flour and salt in a medium bowl. Add oil and milk all at once to the flour mixture. Stir lightly with a fork to form a ball.

  1. Preheat oven to 450. On a well-floured surface, use hands to slightly flatten the dough and roll into a circle. Place carefully in pie dish.
  2. Bake for 12 minutes.

For filling: combine pumpkin, sugar, honey, cinnamon, ginger, and nutmeg in a medium bowl. Add egg beaters and vanilla. Beat lightly until combined. Gradually stir in evaporated milk.

  1. Pour the filling into the baked pastry shell. Cover edges with foil to prevent over-browning. Bake until the filling appears et. about 40-45 minutes.
  2. Cool completely on a wire rack. Cover and refrigerate within a couple hours. Serve with whipped topping if desired.