Healthy Pumpkin Pie
With Thanksgiving right around the corner, we all have holiday treats on the brain. Especially, the most coveted pumpkin pie! If you enjoy pumpkin pie as much as we do, than you are going to love the healthy version we’re talking about today.
It may surprise you that a traditional, no whip slice of pumpkin pie can run you over 300 calories and 20g of carbs. Yikes! However, our healthy pumpkin pie contains only 123 calories per slice and 11g of carbs. Now, that’s a holiday treat we can definitely get on board with!
1 ¾ cup oat flour (to make you own, simply blend up rolled oats)
3 Tbsp unsweetened apple sauce
¼ cup coconut oil (solid) or butter
2 Tbsp corn starch
1 Tbsp sweetener of choice
½ tsp of salt
1 Tbsp water (optional)
Pie crust form above (or you can use any store brought crust)
1 15oz can of pumpkin puree
½ cup milk
2 TBS sweetener of choice
2 TBS coconut sugar
1 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp vanilla extract
Combine all ingredients in a food processor or blender. Pulse until you start to get a nice crumbly dough consistency. If the dough seems like it needs a little more liquid to hold it together add the tbsp. of water and run the processor until you get a dough ball.
Press dough into a pie crust.
Use a fork to make holes at the bottom to release steam.
Pre heat oven to 350 degrees
Combine all filling ingredients in a food processor or blender, adjusting sweetness to taste.
Transfer your filling mixture into your cooled pie crust. (We recommend blind baking the crust if using the above recipe.)
Bake 50-55 minutes, until the outside its set and jiggles a bit in the middle, as it will continue to cook once taken out of the oven.
Allow to cool completely before storing in the fridge.
Chill before cutting and serving. Enjoy!