Healthier Pumpkin Pie Recipe for a Guilt-Free Thanksgiving
With Thanksgiving just around the corner, you may find yourself faced with a conundrum of food choices. On the one hand, you want to remain true to your healthy lifestyle, but on the other, traditions like holiday meals make you nostalgic and cause cravings for just one slice of your favorite, rich dessert.
The Thanksgiving Pumpkin Pie is iconic and an easy dish to turn from sugar-laden to healthful. Try out this simple version for your upcoming family dinners. Your guests won’t even miss the sugar–and you won’t miss the setback to your health goals.
Healthier Pumpkin Pie (originally sourced from Sugar Free Mom)
- 1 homemade whole wheat pie crust (or Whole Foods has a pre-made version)
- 1 can 15 ounce pure pumpkin or 2 cups fresh
- 1/2 cup milk (1% used in original recipe)
- 4 beaten eggs
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin spice or make your own
- 1 teaspoon vanilla liquid stevia
Prepare your crust.
Preheat oven to 350 degrees.
Lay aluminum foil over the pie crust and add pie weights or raw dry beans, about 2 pounds.
Spread beans over the bottom of the pie on foil.
Place pie plate onto a baking sheet. Bake the crust for 10 minutes then remove the foil and beans and bake another 10 minutes.
While the crust is baking, mix all ingredients together for filling.
Pour filling mixture into the crust.
Bake for 45 minutes to an hour (or until center is set).
Cool to room temperature.
Refrigerate until ready to serve.
Nutrition Information: 191 calories, 26 carbohydrates, 6 grams protein. For full nutritional information visit original recipe source.