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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 167.8
  • Total Fat: 8.0 g
  • Cholesterol: 53.1 mg
  • Sodium: 35.1 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 7.0 g
  • Protein: 7.3 g

View full nutritional breakdown of Healthy Pumpkin Pie calories by ingredient
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Healthy Pumpkin Pie

Submitted by: MARYDAZ

Introduction

OK, this recipe (gluten free, refined sugar free) is not for everyone, and definitely not if you are jonesing for the real thing, but the nutritionals rock and I really liked it. The orange juice gives it a real twang, so perhaps apple would be more neutral. Not overly sweet (which I like), so you might want to experiment with other alternative sweeteners. The original recipe I based this on called for agave nectar, but I wanted to try a fruit-sweetened version. Honey might work well too. I also added two packets of stevia to the filling just to give it a touch more. It served better once chilled. OK, this recipe (gluten free, refined sugar free) is not for everyone, and definitely not if you are jonesing for the real thing, but the nutritionals rock and I really liked it. The orange juice gives it a real twang, so perhaps apple would be more neutral. Not overly sweet (which I like), so you might want to experiment with other alternative sweeteners. The original recipe I based this on called for agave nectar, but I wanted to try a fruit-sweetened version. Honey might work well too. I also added two packets of stevia to the filling just to give it a touch more. It served better once chilled.
Number of Servings: 8

Ingredients

    FLAX CRUST:

    1 1/4 cups flaxseed meal
    3-4 packets stevia
    1 tsp. cinnamon
    one extra large egg white, beaten until frothy
    1 tbsp. melted smart balance light


    PUMPKIN PIE FILLING:

    1 15 oz. can pure pumpkin
    1 tsp. nutmeg
    1 liberal tbsp. cinnamon
    1 tsp. ground ginger (or pumpkin pie spice)
    about half of a 12 oz. can frozen orange juice concentrate
    1 tbsp. ground flax
    2 eggs

    Given the acid in the orange juice, a pinch of baking soda and powder might help, but I didn't try this.

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Directions

Crust: Mix ingredients in a bowl. Spray pie pan and spread this mixture on the bottom
and slightly up the sides (not to the top of the rim). Bake for 10 minutes at 325 until crust is set. Allow to cool.

Filling: Boil half a can of frozen orange juice concentrate (apple will work, too) for about 10 minutes until it reaches a syrup-like reduction.

Mix all ingredients in a large bowl until smooth. Pour the batter into pie shell and bake for about 35 minutes at 350 degrees until a toothpick comes out clean. Serve hot or cold.



Number of Servings: 8

Recipe submitted by SparkPeople user MARYDAZ.






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