Healthy Pumpkin Pie: Ultimate Thanksgiving Pies

SarahsFabChannel's picture

Nov. 21, 2013

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

Difficulty Level: Medium
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 8

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