In the holiday spirit... I had to share my famous, rich, creamy, homemade "healthier pumpkin" pie recipe made from scratch and naturally sweetened. This easy-to-make "healthier pumpkin" pie recipe will knock your socks off! This amazing "healthy pumpkin" pie recipe is truly one of my absolute favorites to make year after year. Once baked to perfection, it is a delicious lower-sugar, low-carb, lower-fat homemade dessert to add to your Thanksgiving table. Serve with a little Cool Whip for a treat. If you would like this recipe to be even less fat go crustless.
Baked Kabocha "Pumpkin" Pie: Makes 8 servings
INGREDIENTS:
For Healthier Crust:
3/4 cup Almond flour
3/4 cup Flaxseed meal
2 tbsp of monk fruit in the raw (or Sweetener of choice)
1 tsp Cinnamon
1 tsp Cardamom
4 tbsp Softened Light Unsalted Butter
Cooking spray
For Healthier Filling:
2 cups roasted kabocha squash
1/4 cup unsweetened cashew or almond milk
2 egg whites
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp maple or vanilla extract
2 tsp of monk fruit in the raw (or Sweetener of choice)
Cooking spray
Optional Toppings:
1 tbsp Walden Farms caramel syrup
2 tbsp Fat Free Reddi Whip
1 tbsp Light Cool Whip
DIRECTIONS:
Prepare Kabocha:
Preheat oven to 400 degrees F.
Line a baking pan with parchment paper.
If the skin is too tough to cut, place kabocha in the microwave for 1 to 2 minutes. Cut the squash in half. Spoon out all the seeds. You can cut or peel the skin off before or after baking, but I found it easier to peel before baking. Do whatever you prefer.
Cut the squash into cubes. Lay the cubes on the prepared pan. Spray the cubes with non-stick cooking spray. Bake for 30 minutes. Flip the squash over. Spray with cooking spray. Bake for 10 to 15 minutes or until it is cooked. Let cool.
Once cooled, peel or cut off the skin with a knife it you didn't previously (if you did before skip this step).
Measure out 2 cups of cooked squash, without the skin. Use the rest of the squash for another time.
Prepare Healthier Crust: (Or Make it crustless for a less fat version: Grease your pan directly with cooking spray and bake the pumpkin pie filling (as directed below) to creamy custardy perfection!)
Preheat oven to 375 degrees F.
Generously spray the pan you will be using with cooking spray and set aside.
In a medium mixing bowl, combine all the ingredients expect the butter. Using a whisk, stir to incorporate.
Add the softened butter to the mixture and stir until mixture can be easily formed into a ball.
Press mixture into pan and par-bake for 5 minutes (ie. if crust will be returning to oven).
Assemble the Healthier Pie:
Preheat oven to 425 degrees F.
Spray 9" baking pie pan (I use glass) with non-stick cooking spray. ( or put in individual ramekins).
Add 2 cups of roasted squash and the rest of the filling ingredients to the blender or food processor. Blend until smooth.
Pour mixture into prepared pie pan or ramekins.
Bake for 15 minutes.
Reduce heat to 350 degrees. Bake for an additional 25 minutes or until knife inserted near center comes out clean.
Serve the Healthier Pie:
Allow pie to cool on a wire rack for 2 hours. If you have the patience, I recommend allowing the pumpkin pie to chill for 8 hours (or overnight) after it’s cooled to room temperature. This gives the ingredients extra time to meld for even better flavor!
Serve immediately after cooling or refrigerate.
Cut into 8 slices.
Transfer slice to a plate with a pie server
Optional: Top each slice with 1 Tbsp of Cool Whip (as an optional condiment)
ENJOY!
0.14L/0.5G/1.5C/1.5HF/1S
Ok, now it’s your turn! Make your own healthier dessert with this recipe and take a photo and tag us so we can check it out!
Did you know studies show: Kabocha can actually help you lose weight! High in fiber yet low in carbs, the kabocha squash glycemic index is relatively low, which means that it won’t spike blood sugar levels to the same extent as high-carb, starchy foods or added sugars. The fiber in Kabocha moves through the digestive system slowly and keeps you feeling full between meals to help curb cravings. Not only can this be incredibly beneficial for those with type 2 diabetes, but it can also help sidestep some of the side effects of low blood sugar levels like hunger and fatigue. Kabocha is packed with nutrients that are related to preventing diabetes, boosting the immune system, preventing cancer, treating inflammation, and promoting heart health. So long story short Kabocha is a great healthy substitute for many fall dishes that doesn't create huge spikes in blood sugar and hunger.
However, keep in mind that adding more produce into the diet won’t necessarily help with weight loss or other health benefits, unless it replaces another food, such as refined carbohydrates of breading and pasta. Remember it's not about depriving yourself of delicious food, it's about being mindful of your choices, portion sizes, and coming up with healthier alternatives that are just as good if not better. Thus, our mission is to not only guide you to improving your physical health but also create a healthy mindset.
The goal with these healthy recipes is to show that eating healthy doesn't have to be a struggle and can be delicious and good for you and the kiddos simultaneously. Thus, our mission is to not only guide you to improving your physical health but also create a healthy mindset and healthy finances so you can be truly present in life to enjoy what matters most to you.
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