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Healthy Pumpkin Pie

healthy pumpkin pie
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!
 
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:
  1. Preheat oven to 425° F.
  2. Combine oats, flour, almonds, maple syrup, and salt in a medium mixing bowl, mix well.
  3. Add oil to oat mixture, mix well.
  4. Press into a 9-inch pie pan. Bake for 8 to 10 minutes, or until light brown.
Directions for Pie:
  1. Reduce oven temperature to 350° F.
  2. Combine pumpkin, eggs, vanilla, and maple syrup in a medium bowl, mix well.
  3. Add cinnamon, nutmeg, salt, and milk; mix until just blended.
  4. 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

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