Two Pumpkin Pies, One Table: Classic vs. Better-For-You (Without Killi – Sneakz Organic

There are a few non-negotiables on a Thanksgiving table.

Turkey. Mashed potatoes. Sweet potato casserole. And at least one relative with a very strong opinion about stuffing. It isn't really Thanksgiving without stuffing.

And pumpkin pie.

In our house, pumpkin pie is the signal that the meal is officially in “sweatpants and stories” mode. The plates are pushed aside, someone’s sneaking extra whipped cream, and the kids are suddenly “too full for vegetables” but not too full for dessert.

So this year, instead of arguing over whether to make a “real” pumpkin pie or a lighter version, we’re doing what any clever family does: both.

One classic pumpkin pie for tradition. One better-for-you pumpkin pie–style dessert that’s friendlier to little tummies and blood sugar.

No food guilt. Just options.

Why Pumpkin Is the Quiet MVP of Thanksgiving

Before we even get to the crust, pumpkin itself is doing a lot of heavy lifting:

It’s packed with vitamin A, which supports eye health and the immune system.
It brings fiber, which helps slow the rush of sugar into the bloodstream.
It has a natural sweetness, so we don’t need to drown it in sugar to make it taste like dessert.

For kids, that combo matters. A dessert that includes some fiber and nutrients can help soften the “sugar spike, couch crash, emotional meltdown” roller coaster that sometimes shows up after a big holiday meal.

Pumpkin won’t magically turn dessert into a salad but it does make dessert a little smarter.

And besides, it's the holidays, enjoy wisely.

Recipe #1: Classic Thanksgiving Pumpkin Pie

This is the pie that smells like Thanksgiving. The one someone in your family has eaten every year since forever. We’re not messing with it much just giving you a solid, dependable version.

Ingredients

For the crust (Sanity check: you can also use a store-bought 9-inch pie shell):

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
8 tablespoons (1 stick) cold unsalted butter, cubed
3–4 tablespoons ice water

For the filling:

1 can (15 oz) pumpkin purée
3 large eggs
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 cup evaporated milk or half-and-half
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt

Instructions

Make the crust (or unwrap it, no judgment).
- In a bowl, whisk together flour, salt, and sugar. Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs.
- Add ice water, 1 tablespoon at a time, until the dough just comes together.
- Shape into a disk, wrap, and chill for at least 30 minutes.
Preheat & prep.
- Preheat oven to 425°F (220°C).
- Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Crimp the edges.
Mix the filling.
- In a large bowl, whisk together pumpkin, eggs, sugars, evaporated milk, vanilla, spices, and salt until smooth.
Fill & bake.
- Pour filling into the prepared crust.
- Bake at 425°F for 15 minutes, then reduce heat to 350°F (175°C) and bake for another 35–45 minutes, until the center is mostly set and only slightly wobbly.
Cool & serve.
- Cool completely before slicing so it sets nicely.
- Serve with whipped cream and a little extra cinnamon on top.

Kid Helper Jobs (Classic Version):

Smell and measure the spices (kids love being the “spice boss”).
Help whisk the filling.
Use cookie cutters on extra dough scraps to make little leaves or stars to place on top of the pie.

Parent Note:
This is a true holiday dessert—richer crust, more sugar, full comfort mode. Think: “special occasion,” not “Tuesday night.”

Recipe #2: Better-For-You Pumpkin Pie Custard Cups

Now for a gentler option: all the pumpkin pie flavor, but without the buttery crust and with a lighter hand on sugar. These custard cups bake in individual ramekins and can even double as a next-morning breakfast with yogurt and fruit.

Why This Version Is Friendlier

No crust: fewer refined carbs.
Less sugar: sweetened mostly with maple syrup and a bit of brown sugar.
Protein + fiber: pumpkin + eggs + optional Greek yogurt topping.

Ingredients

(Makes about 6–8 small ramekins, depending on size.)

1 can (15 oz) pumpkin purée
2 large eggs
1 egg yolk
1/3 cup pure maple syrup
2 tablespoons brown sugar (optional for a sweeter dessert)
1 cup milk or unsweetened milk alternative (oat, almond, etc.)
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt

Optional toppings:

Greek yogurt (plain or vanilla)
Crushed nuts or seeds (pecans, walnuts, or roasted pumpkin seeds)
Light drizzle of maple syrup or a dusting of cinnamon

Instructions

Preheat the oven.
- Preheat to 325°F (165°C). Lightly grease 6–8 ramekins and place them in a large baking dish or roasting pan.
Mix the custard.
- In a bowl, whisk together pumpkin, eggs, and egg yolk.
- Add maple syrup, brown sugar (if using), milk, vanilla, spices, and salt. Whisk until smooth.
Pour & prep for baking.
- Divide the mixture evenly among the ramekins.
- Pour hot tap water into the baking dish around the ramekins until the water comes about halfway up the sides. This gentle “water bath” helps the custard cook evenly and stay silky.
Bake.
- Bake for 30–40 minutes, until the custards are set around the edges and slightly wobbly in the center.
- Carefully remove ramekins from the water bath and let cool.
Chill or serve warm.
- Serve warm or chilled.
- Top with a spoonful of Greek yogurt, a sprinkle of nuts or seeds, and a tiny drizzle of maple syrup if you like.

Kid Helper Jobs (Custard Version):

Whisk the filling (this is an excellent arm workout).
Help spoon yogurt and toppings on each cup.
Line up the ramekins and be in charge of “decorations.”

Classic vs. Better-For-You: You Don’t Have to Choose (But You Can)

Here’s how they stack up:

Classic Pumpkin Pie
- Buttery crust, sweeter filling, full “this is Thanksgiving” energy.
- Great for the traditionalists, dessert purists, and “it’s only once a year” crowd.
Pumpkin Pie Custard Cups
- No crust, less sugar, still cozy and satisfying.
- Easier on blood sugar, especially if topped with Greek yogurt and nuts.
- Perfect for younger kids, grandparents who want something lighter, or anyone planning to go back for seconds.

The point isn’t to crown a winner. It’s to give your family the option to listen to their bodies and their taste buds.

Sneakz Family Tips for Dessert Without the Drama

Let kids choose: Offer both and let them pick. Curiosity often wins them at least one bite of the lighter version.
Pair with protein: Make sure there’s some protein on the plate at dinner—turkey, beans, or lentils—to help buffer dessert. Yeah, it's Thanksgiving but some kids try and eat around the protein.
Slow the moment down: Instead of inhaling dessert, turn it into a mini ritual: “What do you taste first? Cinnamon? Cream? Crunch?” It sounds small, but it helps kids learn to savor instead of just chase sugar. It's a step towards mindful eating.
Next-day upgrade: Leftover custard cups make an amazing breakfast with extra yogurt, nuts, and berries on top.

Closing: Gratitude Over Perfection

Some years your table might lean more classic. Other years it might lean more “better-for-you.” Either way, the win is the same: your family together, a house that smells like pumpkin and cinnamon, and a moment to be grateful you get to do this at all.

If you try these, I’d love to know which one your crew likes best:
Team Classic, Team Custard, or Team “Both, obviously.”

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