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Light pumpkin pie


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!

Serves 8


Cal       Prot      Carbs      Fat      Sat fat     Fibre
268      7.3          30.1        14          3            4.8


Ingredients 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.

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