Sprouted Fig (The Smoothie Lover)
October 27, 2013
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Healthy Pumpkin Pie with a cute fall-ish crust #pumpkin #healthy

The entire blog world is exploding with pumpkin recipes at the moment. The mania always begins around autumn and it doesn’t stop until way into December. And this year I want to join the “pumpkin-party”.

I think adding pumpkin to everything is quite american. That is funny. In America you can get pumpkin everything: Pumpkin-juice, pumpkin-spice-latte, pumpkin-donuts, pumping-triffle, pumpkin-candy… anything! And of course the mandatory pumpkin pie. And oh how I love it.

Healthy Pumpkin Pie with a cute fall-ish crust #pumpkin #healthy

I have to admit something: Until just 5 weeks ago I had never had anything pumpkin but pumpkin soup. Yeah, I know it sounds strange, never having tried pumpkin pie at least. But no. It just isn’t a big thing here in Denmark, unfortunately.

You can’t even buy pumpkin puree in Denmark. I’ve tried to get it everywhere, but no-one knows what it is. So I brought home a lot of it from my trip to the states. My sweet host family bought me some.

When I went to Boston some weeks ago my kind, kind host family asked me if there was anything special I wanted to taste whilst being in America. When they heard I had never had pumpkin pie before they immediately said that I had to try it.

I was not dissapointed. That stuff is amazing!

I love that it is not too sweet and I love all of the spices in it. An amazing pie!

Healthy Pumpkin Pie with a cute fall-ish crust #pumpkin #healthy

Did you realize that pumpkin pie is actually quite healthy compared to other pies?

As my host mom said: “Pumpkin pie is one of the healthiest pies you can have.” And then she added with a smile: “But then again, you don’t eat pie because you want to be healthy.” Haha, I love that quote.

But she’s actually right. Pumpkin pie is almost nothing but pumpkin which is a vegetable (or fruit – I don’t know).

Healthy Pumpkin Pie with a cute fall-ish crust #pumpkin #healthy

I made this pie even healthier by subbing half n’ half or cream with yoghurt and making a healthier, low-fat crust. I also subbed honey for sugar and added less sweetener – and nobody has been able to tell.

And remember – it is almost like eating a big piece of vegetable (:

Happy (almost) Halloween!

5.0 from 1 reviews
Healthy Pumpkin Pie
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • Crust:
  • 200 g. flour
  • ½ tsp. salt
  • 2 tbsp coconut sugar
  • 40 g. cold butter
  • 1 egg
  • 2 tbsp yoghurt
  • Filling:
  • 2 eggs
  • ½ cup honey
  • 1 ½ tsp. cinnamon
  • ½ tsp. ginger
  • A tiny bit of nutmeg
  • ½ tsp ground cloves
  • ½ tsp ground cardamom
  • 1 ½ cup pumkin puree
  • 1 cup lowfat plain yoghurt (preferably greek)
Instructions
  1. Preheat oven to 200°C / 400°F
  2. Start by preparing the crust:
  3. Mix together the flour, salt and sugar.
  4. Cube the cold butter and crumble it into the flour using your fingers. It should end up resembling grated cheese.
  5. Stir in the egg and yoghurt.
  6. Grease an 8 inch/ 20 cm round pie plate.
  7. Roll out the dough on a floured surface and press it into the pie plate.
  8. Store in the fridge until ready for baking.
  9. Now make the filling:
  10. In you stand mixer (or simply use an ordinary whisk) whisk together egg, honey and spices.
  11. And in pumpkin puree and yoghurt and whisk for 2 minutes in medium speed.
  12. Pour filling into the crust (and make the small leaves if you want to ;) )
  13. Bake for 1 hour or until a tooth pick comes out clean. Check the pie already after 40 minutes - it might already be done by that time.
  14. Allow to cool completely and serve with plain yoghurt (or whipped cream if you prefer).
  15. Enjoy!
Notes
Store covered in the fridge for up to 3 days.

 

9 responses to “Healthy Pumpkin Pie”

  1. Juliet DeLillo says:

    Any option without yogurt? I have a lactose sensitivity and I love pumpkin pie!

    • I haven’t tried to make it with something else than yoghurt, but I have 3 ideas:
      The obvious one is of course to use lactose free yoghurt.
      Otherwise try adding any kind of milk instead – but then I think it’ll be a good idea to add one more egg.
      Or you can try adding full fat coconut milk.
      I hope this will work :)

  2. Oh gosh you would love pumpkin ice cream so good!!!! The Japanese have pumpkin that is green and orange on the inside. I would have never thought in most Europe countries they don’t have pumpkin oh no!!!! Gosh this pumpkin pie looks amazing I love that you added leaves around lovely touch! :)

  3. caileejoy says:

    YUM!! This looks amazing!! Love that you made it healthier!! Btw your post is up on my blog :) Check it out!!! <3

  4. Monet says:

    What a beautiful pumpkin pie…and healthy too? What’s not too love. You did a gorgeous job on the crust too. Thank you for sharing!

  5. Søren (not søren) says:

    American and British food store in Peder Hvitfeldts Stræde 17 basement, 1173 Copenhagen, just off Kultørvet. Thanx for all the recipes!:) Pumpkin pie smokes!

  6. […] course the sweet stuff: •Carrot cake •Pumpkin cupcakes •Apple butter pumpkin pie •Apple pie (salted Carmel) […]

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