Sweet, moist, and with hints of cinnamon and ginger, this clever recipe uses some simple ingredient substitution to make a lighter version of this traditional and very yummy recipe!
Never tried pumpkin pie before? Your taste buds will thank you!
Serves 8
Nutrition
Cal Prot Carbs Fat Sat fat Fibre
268 7.3 30.1 14 3 4.8
Ingredients
Ingredients for crust
1 ½ whole-wheat flour
1/2 cup canola-oil margarine
1 tsp honey
1/2 tsp cinnamon
4 tbsp ice water
Ingredients for filling
2 cups pumpkin purée, canned or freshly made
2 large eggs
1/2 cup condensed milk, fat-free
1/2 tsp vanilla extract
1/4 tsp each ground cinnamon, cloves, allspice, ginger
Method
1. Preheat oven to 200°C (400˚F).
2. For the crust: mix the flour with honey and cinnamon in a food processor and pulse. Add the margarine and pulse again until the mixture resembles coarse crumbs.
3. Add water, a tbsp at a time, pulsing until mixture clumps together. Roll out pastry and place in a pie plate, trimming the edge to 1-in. overhang. Flute with your fingers.
4. For the filling: In a bowl, mix together all the ingredients until smooth. Pour into pastry and bake, uncovered, for about 45 minutes or until set. Let it cool before serving.
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