Healthy Thanksgiving Pumpkin Pie

Pumpkin Pie is full of sugar and fat, but it also one of my favorite desserts and the most delicious winter food I know. So what if I could find a recipe that is made of all natural ingredients? Well, I think I found just that, and just in time for Thanksgiving! After a huge meal, filling yourself with the extra calories from pie may not be everyone’s idea of a happy Thanksgiving. So let’s try something new that will not only make you feel better about going for seconds, but fulfill your need for a delicious dessert and a great end to a thankful day. I found this recipe at Team Beady Body’s website. I was going through a list of ‘Healthy Thanksgiving Recipes’ and came across one for Pumpkin Pie. Most of the recipes (there were 13 in total) sounded delicious, but I decided to try this pie because it is my top all-time favorite dessert. It was easy to make, too. The preparation was so simple.

A slice of Healthy Thanksgiving Pumpkin Pie by Sara of Small Chick Big Deals

Healthy Pumpkin Pie

Total Time: 1hr. 20 min.

Prep Time: 10 min.

Cooking Time: 1 hr. 10 min.

Ingredients for making Healthy Thanksgiving Pumpkin Pie

Ingredients for making the crust of Thanksgiving Pumpkin Pie

-Crust-

3/4 dry quinoa

1/3 cup chopped raw walnuts

1 tsp. ground cinnamon

2 tbsp. coconut oil

1/4 cup pure maple syrup (or raw honey)

Ingredients for the filling of Healthy Thanksgiving Pumpkin Pie

-Filling-

1 (15-oz.) can pumpkin puree

2 large eggs, lightly beaten

1 tsp. pure vanilla extract

1/4 cup pure maple syrup (or raw honey)

1/2 tsp ground cinnamon

1/4 cup pure ground nutmeg

1/4 tsp. fine sea salt

2/3 cup evaporated nonfat milk

-Preparation for Crust-

1. Preheat oven to 400 degrees F.

2. Grind quinoa in a spice or coffee grinder until finely ground.

3. Place quinoa, walnuts, and cinnamon in a food processor; pulse until well mixed.

4. Combine quinoa mixture, oil, and maple syrup in a medium bowl; mix well

5. Press mixture into 9-inch pie pan. Bake for 8 to 10 minutes or until golden brown. Cool.

-Preparation for Filling-

1. Reduce oven temperature to 350 degrees F.

2. Combine pumpkin, eggs, extract, and maple syrup in a medium bowl; whisk to blend.

3. Add cinnamon, nutmeg, salt, and milk; mix until just blended.

4. Pour pumpkin mixture into cooled crust.

5. Bake for 45 to 50 minutes, or until knife inserted in the center comes out almost clean. 6. 6. Cool completely on wine rack. Refrigerate until ready to serve.

Healthy Thanksgiving Pie right before getting inside the oven.

I did run into one problem with the crust. It seemed a bit dry. But it turned out fine on the bottom, just the edges seamed to crumble. It still worked great for my first pie-crust. I also learned that next time I need to make it thinner on the bottom and make sure it is even throughout the whole bottom.

I shared the pie with my family. I loved it. It is not as sweet as pies you buy at your local farm, but it is full of nutrients and tastes great too! My dad, who has a sweet tooth, didn’t really enjoy it. But for the rest of us, we liked it very much. If you are looking to make a sweet ‘traditional’ pumpkin pie, then this is not for you. But if you want a healthy and nutritious pumpkin pie that is delicious and creamy, then this is the one for you! Either way, step out of the box and try something new. Keeping your mind open allows you to accept other things and create new things to share and enjoy!

Happy Thanksgiving!

Nutritional Information (per serving):

Calories: 203

Fat: 3 g

Saturated Fat: 3 g

Cholesterol: 41 mg

Sodium: 108 mg

Carbs: 28 g

Fiber: 3 g

Sugar: 15 g

Protein: 6 g

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I'm the author of Small Chick, Big Deals. When I started the site, I just posted about food deals. But now, you can get ‘big deals’ in food, fashion, beauty & fitness on the site. I feel so incredibly blessed that my team and I can share all our experiences with you!