This healthy pumpkin pie recipe uses canned pumpkin purée rather than standard pie filling, fat-free condensed milk instead of heavy cream, and just spoon of honey in replace of a cup of sugar.
Love pumpkin? Check out our other healthy fall recipes featuring pumpkin.
This healthy pumpkin pie recipe uses canned pumpkin purée rather than standard pie filling, and fat-free condensed milk instead of heavy cream.
The Perfect Pumpkin PieThis healthy pumpkin pie recipe uses canned pumpkin purée rather than standard pie filling, and fat-free condensed milk instead of heavy cream.
| Servings |
| 8 |
| Servings |
| 8 |
Ingredients
Servings:
Units:
Instructions
- For the crust, combine flours, cinnamon and honey in a food processor and pulse. Add margarine and pulse until mixture resembles coarse crumbs.
- Add water a tablespoon at a time, pulsing until mixture clumps together. Roll out pastry and place in a 9-in. pie plate, trim edge to 1-in. overhang, and flute with your fingers.
- In a bowl, whisk together all ingredients until smooth. Pour into pastry and bake, uncovered, until set, for about 45 minutes. Let cool before serving.
Recipe Notes
Per Serving: 265 calories, 7 g protein, 13 g fat (3 g saturated fat), 33 g carbohydrates, 4 g fibre, 53 mg cholesterol, 279 mg sodium
Cuisine
The Best Healthy Pumpkin Pie, Source:https://www.besthealthmag.ca/best-eats/recipes/healthy-pumpkin-pie-recipe/
