Nearly everyone longs for a sweet treat at the end of a holiday meal, and nothing says Thanksgiving dessert like a slice of pumpkin pie. This recipe offers a lower-calorie version of the traditional holiday favorite. It replaces cane sugar with pure maple syrup. This ingredient is sweeter than traditional sugar, meaning you can use less, says Allie Hatley, a Health Coach with ThedaCare HealthWorks. Maple syrup also has antioxidants. If you’d like a lower-carb option, you can make a crustless pumpkin pie. Enjoy — in moderation. And remember to take your time and savor your dessert, Hatley says.
PREP TIME
10 Min
COOK TIME
60 Min
SERVINGS
8
DIFFICULTY
Easy
Ingredients
- 1 15-ounce can pumpkin puree (not pumpkin pie filling)
- 2/3 cup pure maple syrup
- 1 tablespoon pure vanilla extract
- 2 eggs and 1 egg yolk, whisked
- ½ cup plain almond milk
- 1 tablespoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- Pinch of salt
- 1 9-inch unbaked pie crust
Directions
- Preheat oven to 350 degrees.
- Add the pumpkin puree, maple syrup, vanilla extract, eggs and yolk, almond milk, pumpkin pie spice, ground cinnamon, and salt to a mixing bowl. Whisk everything together until well combined.
- Place the pie crust onto a sheet pan. Pour the pumpkin pie filling into the crust.
- Place the sheet pan in the oven and bake for 50-60 minutes, until the pie is just set.
- Remove the pie from the oven and carefully transfer it to a wire rack to let cool. Let the pie come to room temperature before transferring it to the fridge to chill for several hours or overnight.
- Add desired toppings and serve.
Nutrition Facts
Serves: 8 | Serving size: 1 slice | Calories: 250 | Fat: 9.5g | Sodium: 453g | Carbs: 37.5g | Fiber: 2.2g | Protein: 3.9g
Source: allthehealthythings.com
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Tags: Thanksgiving Recipes
