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Healthy Pumpkin Pie
Published 26 Nov 2015
Category : Low in fat
Type : Dessert
Difficulty : Beginner
Directions : 30 minutes
Cooking time : 15 minutes
Price range : Just right
Ingredients 6 Number of people
1 can (15oz) pumpkin puree
1 (13.5oz) can low-fat coconut milk
1/4 cup rolled oats (20g)
2 tbsp ground flax
1/3 cup coconut sugar or brown sugar
pinch pure stevia, or 2 tbsp extra brown sugar
2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt
1 tbsp pure vanilla extract
Directions
Preheat oven to 400F. Blend all ingredients together until smooth, then pour into a prepared pie crust (such as the recipe below) in a 10-inch round pan. Bake 27 minutes (it will still be underdone after this time, which is okay!), let it cool, then refrigerate at least 5 hours uncovered for the pie to thicken and “set.” Note: I’ve not tried this healthy pumpkin pie recipe with any milk other than full-fat canned coconut milk. Feel free to experiment with other milks, but I can’t vouch for the results.
Crust Recipe:
1 1/2 cups ww pastry flour or all-purpose flour (Almond flour may work but I have not tried it. Many readers have said gf all-purpose flour will work.)
1 tsp salt
1/3 cup xylitol or sugar of choice
1/2 cup canola or vegetable oil (80g)
2-4 tbsp water (I used 3)
Preheat oven to 200F. In a large mixing bowl, combine all dry ingredients. Add oil and stir. Add water as needed until it just sticks together but is not gummy. Press evenly into a 10-inch pie pan. Put the crust in the oven and immediately increase the temperature to 350F. (The crust will rise, so either use pie weights during baking or just press the pie crust back down afterwards.) Bake 15 minutes. Let cool.
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