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!
Cal Prot Carbs Fat Sat fat Fibre
268 7.3 30.1 14 3 4.8
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
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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