The Best Healthy Pumpkin Pie
This healthy pumpkin pie recipe uses canned pumpkin purée rather than standard pie filling, fat-free condensed milk instead of heavy cream, and just spoon of honey in replace of a cup of sugar.
Love pumpkin? Check out our other healthy fall recipes featuring pumpkin.
The Perfect Pumpkin Pie
This healthy pumpkin pie recipe uses canned pumpkin purée rather than standard pie filling, and fat-free condensed milk instead of heavy cream.
The Perfect Pumpkin Pie
This healthy pumpkin pie recipe uses canned pumpkin purée rather than standard pie filling, and fat-free condensed milk instead of heavy cream.
| Servings |
| 8 |
| Servings |
| 8 |
Ingredients
- Crust
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 tsp cinnamon
- 1 tsp honey
- 1/2 cup canola-oil margarine
- 4 tbsp ice water
- Filling
- 2 cups pumpkin purée
- 1/2 cup fat-free condensed milk
- 2 large eggs
- 1/4 tbsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/2 tsp vanilla extract
Servings:
Units:
Ingredients
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Instructions
- For the crust, combine flours, cinnamon and honey in a food processor and pulse. Add margarine and pulse until mixture resembles coarse crumbs.
- Add water a tablespoon at a time, pulsing until mixture clumps together. Roll out pastry and place in a 9-in. pie plate, trim edge to 1-in. overhang, and flute with your fingers.
- In a bowl, whisk together all ingredients until smooth. Pour into pastry and bake, uncovered, until set, for about 45 minutes. Let cool before serving.
Recipe Notes
Per Serving: 265 calories, 7 g protein, 13 g fat (3 g saturated fat), 33 g carbohydrates, 4 g fibre, 53 mg cholesterol, 279 mg sodium
Cuisine
