Healthy Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
FLAX CRUST: 1 1/4 cups flaxseed meal3-4 packets stevia1 tsp. cinnamonone extra large egg white, beaten until frothy1 tbsp. melted smart balance lightPUMPKIN PIE FILLING:1 15 oz. can pure pumpkin1 tsp. nutmeg1 liberal tbsp. cinnamon1 tsp. ground ginger (or pumpkin pie spice)about half of a 12 oz. can frozen orange juice concentrate1 tbsp. ground flax2 eggsGiven the acid in the orange juice, a pinch of baking soda and powder might help, but I didn't try this.
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.
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.
Nutritional Info 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
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