Healthy Pumpkin Pie: Ultimate Thanksgiving Pies
Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling, though other types of squash are more commonly utilized. The pumpkin is a symbol of harvest time, and pumpkin pie is generally eaten during the fall and early winter.
Ingredients
| For the crust | ||
| Graham cracker | 4 Medium ((preferably whole wheat)) | |
| Quick cooking oats | 1/2 Cup (8 tbs) | |
| Coconut oil | 1 Teaspoon | |
| Butter | 1 Tablespoon ((Greek Yogurt Butter by Ilios)) | |
| Honey | 1 Tablespoon | |
| Vanilla extract | 1/4 Teaspoon | |
| Pumpkin pie spice | 1/2 Teaspoon | |
| For the filling | ||
| Canned pumpkin puree | 1 Cup (16 tbs) | |
| Unsweetened vanilla almond milk | 1/2 Cup (8 tbs) | |
| Egg whites | 2 Medium | |
| Pumpkin pie spice | 2 Teaspoon | |
| Agave nectar | 1/4 Cup (4 tbs) ((or honey/maple syrup/ sugar)) | |
| Vanilla extract | 1 Dash |
Directions
GETTING READY
1.Preheat the oven to 425 degrees F.
2.In a food processor or blender add all the ingredients of the crust and blend till coarse and crumbly. Transfer it into a pie pan and press down gently with the fingers till evenly distributed.
3.Bake it in the oven for 10 minutes, remove and let it cool completely.
MAKING
4.In a bowl add all the ingredients of the filling and mix well till combined. Pour it over the baked and cooled pie crust and spread evenly.
5.Bake for 10 minutes, reduce the oven temperature to 350 degrees F and continue to bake for around 30 minutes or till done. Remove from oven and let it sit for a few minutes before slicing.
SERVING
6.Serve the pumpkin pie warm or cold as dessert.
Recipe Summary
Nutrition Facts
Serving size
Calories 136Calories from Fat 33
% Daily Value*
Total Fat 4 g6.2%
Saturated Fat 1 g5%
Trans Fat 0 g
Cholesterol
Sodium 68 mg2.83%
Total Carbohydrates 24 g8%
Dietary Fiber 2 g8%
Sugars 12 g
Protein 3 g6%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
