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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 138.1
  • Total Fat: 6.5 g
  • Cholesterol: 22.2 mg
  • Sodium: 144.5 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 3.1 g
  • Protein: 4.1 g

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

Submitted by: SARA772779

Introduction

If you're going to bake, make a heart healthy treat for your family. This delicious pie uses only a small amount of oil in the crust and the filling uses lower fat versions of ingredients without losing any of the flavor.

This is incredibly light and airy for pumpkin pie and you can afford to add a dolop of fresh whipped cream on top, if you like.
If you're going to bake, make a heart healthy treat for your family. This delicious pie uses only a small amount of oil in the crust and the filling uses lower fat versions of ingredients without losing any of the flavor.

This is incredibly light and airy for pumpkin pie and you can afford to add a dolop of fresh whipped cream on top, if you like.

Number of Servings: 10

Ingredients

    Crust:
    1 cup rolled oats
    1/4 cup whole wheat flour
    1/4 cup ground almonds
    1 tbsp. Splenda Brown Sugar Blend (or 2 tbsp of brown sugar)
    1/4 tsp. salt
    3 tbsp. Canola Oil
    1 tbsp. water

    Pie Filling:
    1/8 cup Splenda Brown Sugar Blend, packed ( or 1/4 c Brown Sugar)
    1/2 tsp. ground cinnamon
    1/4 tsp. ground nutmeg
    1/4 tsp. salt
    1 egg, beaten
    4 tsp. SF vanilla syrup (or vanilla extract)
    1 cup canned pumpkin
    2/3 cup evaporated skim milk

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Directions

Preheat oven to 425 degrees.

To prepare crust, mix oats, flour, ground almonds, brown sugar blend and salt in food processor. With the processor on, slowly add the oil and water until mixed. Add additional water until the "dough" will hold together. Press into a 9-inch pie plate and bake for 8 - 10 minutes, lighly browning the crust. Remove from oven and allow to cool.

Turn the oven down to 350 degrees.

To prepare the filling, mix brown sugar blend, cinnamon, nutmet and salt in bowl. Add egg and vanilla syrup, blending well. Add pumpkin and evaporated milk, stirring to combine.

Pour filling in to prepared pie shell and bake for 45 minutes, or until inserted knife comes out clean.

Allow to cool completely for several hours or overnight before cutting and serving. Easily sliced to 10 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user SARA772779.






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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    My wife made this for Thanksgiving and it was good and guiltfree. I had seconds. - 12/20/09

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