Sweet, moist, and with hints of cinnamon and ginger, this clever recipe uses some simple ingredient substitution to make a lighter version of this traditional and very yummy recipe!Never tried pumpkin pie before? Your taste buds will thank you!
Cal Prot Carbs Fat Sat fat Fibre
268 7.3 30.1 14 3 4.8
IngredientsIngredients for crust
1 ½ whole-wheat flour 1/2 cup canola-oil margarine 1 tsp honey 1/2 tsp cinnamon 4 tbsp ice water
Ingredients for filling
2 cups pumpkin purée, canned or freshly made 2 large eggs 1/2 cup condensed milk, fat-free 1/2 tsp vanilla extract 1/4 tsp each ground cinnamon, cloves, allspice, ginger
1. Preheat oven to 200°C (400˚F). 2. For the crust: mix the flour with honey and cinnamon in a food processor and pulse. Add the margarine and pulse again until the mixture resembles coarse crumbs. 3. Add water, a tbsp at a time, pulsing until mixture clumps together. Roll out pastry and place in a pie plate, trimming the edge to 1-in. overhang. Flute with your fingers. 4. For the filling: In a bowl, mix together all the ingredients until smooth. Pour into pastry and bake, uncovered, for about 45 minutes or until set. Let it cool before serving.