Yes, there’s a healthier way to make pumpkin bread! I got a recipe from allrecipes.com, but I honestly changed it so much I consider it mine now. The original called for 3 cups of sugar! No way! I subbed in 1 cup honey, and it was plenty sweet. The original must have had the goal of being sugar encrusted.

I made this last week, and my family and I thoroughly enjoyed it! I didn’t take a picture of it this time (shocking, I know!). Trust me, it’s awesome!

Healthy Honey Pumpkin Bread

Preheat oven to 350 degrees F. Spray 3 loaf pans with non-stick spray.

Using a large bowl, mix pumpkin puree, eggs, applesauce, oil, and honey until well blended. Mix dry ingredients together in another bowl. Stir dry ingredients into wet ingredients until it’s just blended. (Don’t over mix.) Pour mixture into the prepared loaf pans. Bake for 45-50 minutes. Depending upon your oven, the bread may cook faster, so check your bread at 40 minutes. The loaves are done when a toothpick comes out clean when inserted in the center.

Note: A 15oz can will work for the pumpkin, just add some water to make sure you have enough moisture. The original recipe called for water; however, with having extra pumpkin and adding honey instead of granulated sugar, I needed to take some moisture out. Adding about 1/2 cup water with a 15oz can of pumpkin should work, although I haven’t tested it myself.

I made this recipe again last night for my dessert. It’s so yummy! I’ve made a pie crust with coconut oil instead of shortening in the past, but I didn’t have the coconut oil this time. I didn’t want the shortening in my system, so I made it crust-less. It was delicious, even without the crust. The best part? The only significant fat in this pie filling is in the eggs. Not bad! Of course, if you add a crust that’s a different story, but you can choose the kind of fat you ingest. I highly recommend coconut oil or butter over shortening any day.

I adapted the recipe from here.

Dairy-free Pumpkin Pie

• 1 1/2 cups Rice Milk
• 2 Eggs
• 1 Tbsp. Cornstarch
• 1 tsp. Vanilla
• 2 cups pureed Pumpkin (pie pumpkins make the best kind, otherwise use a 15 oz. can)
• 1/2 cup Flour (I’ve used both whole wheat and oatmeal flour, but you can use whatever flour you want)
• 2 tsp. Baking Powder
• 3/4 cup Sucanat (regular sugar can be used)
• 1 tsp. Cinnamon
• 1/2 tsp. Nutmeg
• 1/4 tsp. Ginger powder
• 1/4 tsp. ground Cloves
• 1/2 tsp. Salt

Preheat oven to 350 degrees F. Spray a 9-inch pie dish with cooking spray. You’ll need a deep dish or use another small pan because it makes more than will fit in a regular pie pan.

Mix the first 4 ingredients together in a blender or use a hand-mixer. Mix well. Add pumpkin and mix well. Add remaining ingredients and mix for 2 minutes. Pour into pie pan and bake for 60 minutes. This is a custardy pie, so it should still be moist in the middle when it’s done. Remove from oven and allow to cool on the counter. It sets up best when put in the refrigerator for a couple hours before serving.

{Update 11.23.2011}
Pie Crust made with Butter

• 2 cups Whole Wheat Pastry Flour
• 1/2 cup Butter or Coconut Oil, cold
• 1/2 tsp. Sea Salt
• 5 to 6 Tablespoons cold Water

Mix flour and salt. Cut in cold butter or coconut oil. Add in cold water a tablespoon at a time until it forms a dough. Roll out on waxed or parchment paper. Cover pie plate, cut off excess, and press the edge of the crust. Pour in pie filling and bake according to pie directions.

{Update 11.26.2009}

Pie Crust

• 2 cups Whole Wheat Flour
• 3/4 cups Shortening
• Dash of Salt
• 1/2 cup Ice Water

Cut shortening into flour and salt until crumbly. Add water and mix well to make dough. Cut in half (makes 2 crusts). Roll out on floured surface and place in pie pans. Cook according to pie directions OR 10-12 minutes at 350 degrees F if you’re saving it for later.