Pumpkin Pie

Pumpkin Pie

Prep: 30 mins
Bake: 60 mins
Makes 9” pie, Serves 10
 

What do you get when you combine the flavors of fall with lots of fiber, vitamin A and probiotics?…this healthy pie!  The yogurt provides creaminess and healthy gut bacteria along with an extra dose of protein.  The pumpkin adds a big dose of vitamin A to strengthen the immune system and keep your vision sharp.  Feel free to swap out non-dairy yogurt for the organic non-fat Greek yogurt if you have a dairy sensitivity.  This pie has just enough Sugar Swap to sweeten the cake without it being overly sweet and I’m always heavy handed with the warming fall spices so this pie is loaded with flavor and carries the silky smooth texture of a proper pumpkin pie.  Make this classic fall pie ahead of time so it can sit overnight in the fridge to fully set.  

Pumpkin Pie Comparison Chart

Pumpkin Pie

Crust Ingredients:
1 cup Flour Swap
¼ cup Sugar Swap
¼ teaspoon salt
½ cup Butter Swap
1 tablespoon hot water (if needed for crumbly consistency)

Pumpkin Filling Ingredients:
1 cup unsweetened Greek or non-dairy yogurt (I used non-fat, organic Greek yogurt)
1 can pumpkin (15 oz)
1 ¼ cups Sugar Swap
½ cup Flour Swap
1 tablespoon vanilla extract 
1 teaspoon salt
2 teaspoons pumpkin pie spice
2 teaspoons cinnamon

 Pumpkin Pie Collage
Directions:
Preheat the oven to 350 degrees. Grease a pie pan well or line the bottom of a 9” springform pan with parchment paper and grease the bottom and sides well.  Prepare a piece of vented foil by cutting a 3-4 inch hole in the center of a large piece of foil.  The vented foil allows the pie to fully bake without burning the crust. 
 

Prepare the crust by mixing the Flour Swap, Sugar Swap and salt together, then add Butter Swap. Mix with a fork or your hands until the dough is crumbly but sticks together well, add warm water if needed for consistency. Press the dough into the pie pan or greased springform pan, working the dough up the sides of the pan.  Par-bake the pie crust for 8-10 minutes until slightly golden, then remove from the oven and allow to cool while you prepare the filling.   

Whisk together all filling ingredients until smooth.  Allow the filling to sit for about 5 minutes then mix for 1 more minute.  Pour into your par-baked crust.  Cover with vented foil.  Turn down the oven to 325 degrees and bake the pie for about 60 minutes until done.  

Remove from the oven, remove the foil and cool completely on a rack before transferring to the fridge to set overnight.  Use a knife to loosen the edges of the crust before removing the springform and releasing your pie.  Top with coconut whipped cream, slice and serve.  *For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging. Store covered in the fridge for up to 5 days.

Pumpkin Pie Nutrition Label

 



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