Healthiest Pumpkin Pie Fluff was a creation of mine during Thanksgiving break when I wanted something different than just regular pumpkin pie. Pumpkin pie is great and all, but sometimes you want something new, something innovative! And this Pumpkin Pie Fluff recipe is made from scratch and uses only natural, organic ingredients with the option of a low-carb almond flour crust. This dessert is so amazing that I cannot wait to make it again for Christmas.
This pie is so easy to make and is a big fluff of creamy goodness that it will jazz up your holiday table. My great-aunt would call this an icebox pie. Though, you do bake the crust briefly, the filling sets with gelatin in the refrigerator instead of being baked it in the oven. So, your oven is free for all the other goodies you make that night.
Health benefits of Pumpkin Pie Fluff? Yes.
Pumpkins
As you know pumpkins are a vegetable. So, that is a win already – more vegetables. Allso, pumpkins contain Vitamin C, which aids the immune system, and beta carotene, which helps eye health. And adding pumpkin boots the fiber content of this recipe.
Gelatin
Gelatin is good for strong nails and luscious hair and skin. Also, it aids in digestion and gut healing.
Pumpkin Pie Spices
Your little container of pumpkin pie spices contains cinnamon, ginger, nutmeg and cloves. This spice combination contains antioxidants and aids in digestion.
Healthy Fats
Many think olive oil is the only healthy fat. But dairy can be a healthy fat when it is pasture-raised. When it is pasture-raised, it contains conjugated linoleic acid, which reduces inflammation. It also contains butyrate, which is a short-chain fatty acid that aids in digestion. And it is a good source of Vitamin A. Go butter!
Lower Sugar
Low-sugar and low-carb desserts are becoming more popular because they are healthier than traditional desserts, as they avoid the dramatic spike in blood sugar – which causes many ailments. Also, substituting almond flour for the graham cracker crust will give fewer carbohydrates.
Ingredients for the Healthiest Pumpkin Pie Fluff
Crust:
2 cups Graham Cracker Crumbs or Almond Flour
1 stick Pasture-raised Butter
Filling:
1/4 c Filtered Water
2 1/2 t Gelatin, pasture-raised (or one .25 ounce packet)
8 ounces Cream Cheese, Organic
1- 15 ounce can of Pumpkin Puree, Organic
1 cup Sour Cream, Organic
1/2 c Sugar, Organic
1 teaspoon Pumpkin Pie Spice
1 Tablespoon Vanilla Extract
Instructions for the Healthiest Pumpkin Pie Fluff
Preheat oven to 400 degrees.
Melt butter in a pot on the stove (or in the microwave). Mix graham cracker crumbs (or almond flour) and melted butter in a stand mixer.
Then, press this mixture into a cheesecake pan, going up 1 inch around the sides.
Bake at 400 degrees for 8-10 minutes. Also, watch carefully that it does not over-brown. Then, set aside to cool.
Boil water in a small pot on the stove (or in the microwave). Sprinkle gelatin over the water. Then let it dissolve for 5 minutes.
In a stand mixer, beat cream cheese until fluffy. Add pumpkin puree, sour cream, sugar, spices and vanilla. Mix until fluffy.
Add gelatin mixture to cream cheese mixture. Then, mix until fluffy.
Pour the cream cheese mixture into the cooled pie crust. Cover and refrigerate for 2 hours or until firm enough to slice.
Enjoy your yummy, organic Pumpkin Pie Fluff!
Here are two more pumpkin desserts below. Can you tell I love pumpkin? When else can you make a dessert with a vegetable and everyone can’t wait to eat it?
Be sure to try my Easy Pumpkin Chai Latte recipe. I demonstrated this when I appeared on the Great Day SA morning show on October 24th. You can watch it here: https://www.kens5.com/watch Christie Kelemen Cooks 3 Healthy Autumn Recipes. Look for “Christie Kelemen Cooks 3 Healthy Autumn Recipes” after you click on the above link.
And try this Easy Recipe for Cranberry Pumpkin Bread.
For another low-sugar treat, try The Best Low Sugar Recipe for Fudgesicles.
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Pumpkin Pie Fluff (no bake)
Pumpkin Pie Fluff is not your ordinary pumpkin pie; it is a dreamy fluff of organic pumpkin and cream cheese made with HALF the sugar.
- Total Time: 2 hours, 20 minutes
- Yield: 8 slices 1x
Ingredients
Crust:
2 cups Graham Cracker Crumbs or Almond Flour
1 stick Pasture-raised Butter
Filling:
1/4 c Filtered Water
2 1/2 t Gelatin, pasture-raised (or one .25 ounce packet)
8 ounces Cream Cheese, Organic
1– 15 ounce can of Pumpkin Puree, Organic
1 cup Sour Cream, Organic
1/2 c Sugar, Organic
1 teaspoon Pumpkin Pie Spice
1 Tablespoon Vanilla Extract
Instructions
Instructions:
Preheat oven to 400 degrees.
Melt butter in a pot on the stove (or in the microwave). Mix graham cracker crumbs (or almond flour) and melted butter in a stand mixer.
Press into a cheesecake pan, going up 1 inch around the sides.
Bake for 8-10 minutes. Watch carefully that it does not over-brown. Set aside to cool.
Boil water in a small pot on the stove (or in the microwave). Sprinkle gelatin over the water. Let dissolve for 5 minutes.
In a stand mixer, beat cream cheese until fluffy. Add pumpkin puree, sour cream, sugar, spices and vanilla. Mix until fluffy.
Add gelatin mixture to cream cheese mixture. Mix until fluffy.
Pour the cream cheese mixture into the cooled pie crust. Cover and refrigerate for 2 hours or until firm enough to slice.
Notes
For the lowest carb option, choose almond flour for the crust.
- Prep Time: 20 min
- Cook Time: Refrigerate 2 hours
- Category: Dessert
- Method: Refrigerator
- Cuisine: Amerian
Keywords: Healthiest Pumpkin Pie
This blog post is for informational and educational purposes only. It is not intended to treat any health condition or to be prescriptive for anyone. Always be sure to work with your healthcare practitioner before making any changes.
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