Jack o’ Lantern Healthier Pumpkin Pies

easy and healthier pumpkin pies

This post is sponsored by Nellie’s Free Range

You don’t need to be a master baker to make these easy pumpkin pies. Blend the ingredients, pour, and bake-it’s as simple as that. Filled with Nellie’s Free Range Eggs, pumpkin puree, and dates, you can feel good while indulging in this creamy pie. Top the pie with a jack-o’-lantern face for a festive twist!

Nellie’s Free Range Eggs come from Certified Humane Free Range farms. You’ll notice the difference in quality when you try them, especially in these mini pies with a sweet, custardy pumpkin filling!

Jack o’ Lantern Healthier Pumpkin Pies

You don't need to be a master baker to make these easy and healthier pumpkin pies.

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour
Servings 6
Author whiteblankspace

Ingredients

  • 1 package ready-made pie dough
  • 1 15 oz can pumpkin puree
  • 4 Nellie’s Free Range Eggs
  • 7 pitted Medjool dates
  • 2/3 cup heavy cream
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 1 tbsp milk for egg wash

Instructions

  1. Position the rack in the middle and preheat the oven to 400 F.
  2. Cut the pie dough to fit the size of your pie pans. Line the pans with dough. Cover with foil and fill with pie weights. (You can use dried beans as pie weights.) Bake for 10 minutes. Keep the dough scraps to make jack-o’-lantern decorations.
  3. Meanwhile, in a high speed blender, blend pumpkin puree, 3 eggs, 1 egg yolk (set aside the white), dates, heavy cream, maple syrup, vanilla extract, ginger, cinnamon, and salt.
  4. Let the pie shells cool down a bit and then pour the filling into the shells. Bake for about 40 minutes at 325 F. If making one large pie, bake for about 45 minutes.

  5. Let the pie cool on the baking rack for 2 hours. Pie will continue to bake while cooling.
  6. (optional) Roll out the remaining dough scraps on parchment paper. Place the paper on a baking sheet and refrigerate for 10 minutes to chill the dough. Cut out jack-o’-lantern faces using a small knife. Make an egg wash by whisking the leftover egg white and a tbsp of milk. Brush egg wash on top of the jack-o’-lantern cut outs. Bake for about 8 minutes at 425 F.

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