Time to whip up a pumpkin pie with a healthy twist!

“Instead of putting it in a crust, we’re going to put it in little pumpkins,” said Farm Chef Sherry Swanson at Jones Family Farms, who is sharing her sure-to-be-a-family-hit recipe.

She explained, “It’s really simple. We have eggs, we have some spices, we have pumpkin puree and we could use cream but we’re going to choose to use almond milk today and for the sweetener, we’re going to use maple syrup…”

You can top it off with whipped cream. 

Or, as Sherry suggests, a little maple syrup added to Greek yogurt.  


You can make it the night before.

Just store it in the refrigerator until you’re ready to serve.

Related Content: Thanksgiving just weeks away – healthy option for family meal!

Here’s Sherry’s pumpkin pie recipe:

Ingredients (Serves 8-10)
2 large eggs
1 15-ounce can of pure pumpkin puree
1 cup of almond milk or other milk substitute
1/2 cup of pure maple syrup
3/4 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon of kosher salt
1/2 teaspoon of ground gloves


Set an oven rack in the lowest position and heat oven to 350º F.

Place the pie plate on a foil-lined baking sheet.

In a large bowl, whisk together the eggs, pumpkin, almond milk, maple syrup, cinnamon, ginger, salt, and cloves.

Pour the pumpkin mixture into the crust and bake until the center is set, 60 to 70 minutes. Let cool to room temperature before serving.