Healthy Pumpkin Pie Recipe

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I love all the amazing recipes we make during the holidays, I would just love them to be healthier.  That is where this healthy pumpkin pie recipe comes in, it could just become a staple on your Thanksgiving menu!
Healthy Pumpkin Pie Recipe


INGREDIENTS
  • Half large butternut squash (Cut squash in half and remove seeds)
  • 2 cups canned solid-pack pumpkin (no additives) split use
  • 3 egg whites beaten until stiff peaks form
  • 1 teaspoon lime juice
  • 1 teaspoon cinnamon powder
  • 1/4 teaspoon cardamon powder
  • 1/2 cup soymilk
  • 3 tablespoons Splenda
  • 2 teaspoons vanilla extract
  • 2 cups no sugar, no salt added corn flakes good brand choices are Grainfield’s or Erewhon


 INSTRUCTIONS
  1. Preheat oven to 350 degrees.
  2. Place butternut squash half in a nonstick baking pan in the oven, skin side up. Cook until fork-tender, about 25 minutes.
  3. Scoop out cooked “meat” with the spoon, and place it and 1 cup of the canned pumpkin in a food processor. Puree.
  4. In a large bowl, combine the squash/pumpkin mixture, remaining pumpkin, egg whites, lime juice, cinnamon, cardamom, soymilk, Splenda, and vanilla.
  5. In food processor, grind corn flakes until they are the size of peppercorns.
  6. Lightly spray bottom of pie baking pan (8 inches in diameter) with Pam. To make crust, press corn flakes into the bottom of the pan.
  7. Fill pie pan with pumpkin mixture, and bake in oven at 350 degrees for 30 minutes.


 RECIPE NOTES

 Atop this pumpkin pie is a little dollop of fat-free sour cream mixed with Splenda, plus stripes of kiwi coulis. To make your own fresh kiwi coulis, peel 4 kiwis, rough chop them, then puree them in a blender with 2 tablespoons of Splenda and 2 teaspoons of fresh lemon juice. Serve at room temperature or chilled.

 Thank you to Pritikin Longevity Center and Spa for sharing this amazing recipe with us.

 WOULD YOU TRADE YOUR TRADITIONAL PUMPKIN PIE RECIPE WITH THIS HEALTHY PUMPKIN PIE RECIPE?