Delicious, creamy healthy pumpkin pie with a macro-friendly pie crust...all the flavor with half the calories!
Is there really anything better than a sweet piece of pie on a crisp fall day? One of the many reasons I love this time of year is the endless opportunities for baking!
Fall is such a fun time of year to cozy up by the fire, watch movies and spend some extra time with our loved ones. One of my favorite fall-inspired recipes has been this hearty vegetable soup I made last night for our family. We followed it up with this health-ified pumpkin pie recipes! All the same great flavors, but 1/2 the calories – no kidding! One traditional slice of pumpkin pie from Cheesecake Factory has about 45g of fat, 63g carbs and 11g protein for a whopping 700 calories. Yikes! You won’t want to miss out on this healthy pumpkin pie this year!
Healthy Pumpkin Pie
Ingredients for pie crust:
1 C quick-cooking rolled oats
1 C whole-wheat flour
¼ C ground raw almonds
3 TBSP. coconut oil
1 TBSP. lite maple syrup (this is the brand I use)
1 TBSP. water
¼ tsp. sea salt
Ingredients for pumpkin pie:
1-15 oz. can pumpkin puree
2 large eggs, lightly beaten
3 TBSP. coconut oil
¼ cup lite maple syrup
1 tsp. pure vanilla extract
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. sea salt
Directions for pie crust:
Preheat oven to 425° F.
Combine oats, flour, almonds, maple syrup, and salt in a medium mixing bowl, mix well.
Add oil to oat mixture, mix well.
Press into a 9-inch pie pan. Bake for 8 to 10 minutes, or until light brown.
Directions for pumpkin pie:
Reduce oven temperature to 350° F.
Combine pumpkin, eggs, vanilla, and maple syrup in a medium bowl, mix well.
Add cinnamon, nutmeg, salt, and milk; mix until just blended.
Pour pumpkin mixture into prepared pie crust. Bake for 45 to 60 minutes or until a knife inserted in the center comes out clean.
Prep time: 30 minutes | Cook time: 60 minutes
Servings: 8
Macros per serving: 300 calories | 15g fat | 34g carbs | 7g protein