healthy pumpkin spice pie recipe

Healthy Pumpkin Spice Pie Recipe

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Healthy Pumpkin Spice Pie

Servings: Makes one pie

 

Ingredients for Pumpkin Spice Pie Crust

1½ cups whole wheat pastry flour
1 cup flour (you can substitute almond or coconut flour)
½ cup rolled oats, buzzed in blender to make oat flour
½ tsp. sea salt
½ cup organic coconut oil
4-6 tbsp. fresh apple juice

Directions for Pumpkin Spice Pie Crust

Sift flours, oat flour and sea salt. Rub in the coconut oil until flour forms into tiny balls.
Drizzle cold juice over flour mixture.
With a fork, allow dough to form into 1 ball.
Knead gently 1-2 minutes to smooth.
Divide dough in half and refrigerate ½ hour.
Roll out between waxed paper 2 inches larger than pie pan.

Ingredients for Pumpkin Spice Pie Filling

1 pumpkin, buttercup or butternut squash, washed
2 cage free eggs
¼ cup arrowroot or kuzu (healthy cornstarch substitute available at health food store)
½ to 1 cup fresh apple juice      healthy pumpkin spice pie recipe
½ tsp. sea salt
2 tsp. cinnamon
½ tsp. nutmeg
½ tsp. cloves
½ tsp. ginger
½ cup raw, chopped walnuts, dry roasted in skillet
optional: 1 dropperful pure Stevia (Nu Naturals or Sweet Leaf, liquid only)

Directions for Pumpkin Spice Pie Filling

1. Preheat oven to 375 degrees.
2. Cut pumpkin or winter squash in half and remove seeds.
3. Oil baking dish and add water just to cover bottom of pan.
4. Place pumpkin or squash into pan, cut side down.
5. Cover with aluminum foil and bake 1 hour until a fork easily pierces the skin.
6. Dissolve arrowroot in ½ cup juice.
7. Blend with eggs, sea salt and spices
8. Scoop out cooked pumpkin or squash, without skin and puree in blender.
9. Add egg mixture and blend.
10. Add juice as needed to make thick puree.
11. Fill both pie crusts. Bake at 350 degrees for 45 minutes.
12. Garnish with chopped walnuts.
13. Cool and serve.

Enjoy this delicious healthy pumpkin spice pie recipe!

About the Author RENA GREENBERG

Rena Greenberg has had the privilege over the last 25+ years to work with over 100,000 people in 75 medical centers to help them lose weight without surgery.

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4 comments
Andrea says November 18, 2015

Wheat flour and regular flour??? I don’t think so. How about almond or coconut flour? Or some chopped nuts in crust. Would be much more healthy.

Reply
    RENA GREENBERG says November 19, 2015

    Hi Andrea,
    Sure, you can substitute almond flour or coconut flour, if you like. Thanks for that reminder! I did add that to the recipe, as you suggested.

    Personally, if you’re not sensitive to gluten I think that baked goods taste much better when using organic whole wheat flour rather than those substitutes.

    I find that if you can enjoy small portions of “treats” you may be likely to eat less, than if you are dissatisfied with the taste. I so appreciate your recommendations, especially for those who are gluten sensitive. And some people may prefer almond or coconut flour, too. Let me know how it turns out for you!

    Reply
Veronica says November 18, 2015

What size pumpkin?

Reply
    RENA GREENBERG says November 19, 2015

    Hi Veronica,
    A medium sized pumpkin is perfect. Let me know how it comes out!

    Reply
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