The Ultimate Skinny Pumpkin Pie
Pumpkin pie, the queen of fall treats. This pie bursting with flavors of seasonal spices evoke the autumnal essence. That is why without a doubt, Thanksgiving is never complete without a slice of pumpkin pie. I prepared this pie from scratch entirely with healthy ingredients, but with the same flaky crispy crust and spiced creamy filling. Enjoy it guilt-free!
The Ultimate Skinny Pumpkin Pie
Yield: 10 people
Calories: 248kcal
Equipment
- Oven
- Stove Top
Materials
- 1 pie crust
- 1 kg Pumpkin
- ¼ cup Brown sugar
- ½ cup Light coconut milk
- 3 Eggs
- 1 tbsp Cinnamon
- 1 tsp Ginger
- 1 tsp Cloves
- 1 tsp Nutmeg
- Vanilla
Instructions
Pie crust
- Prepare the pie crust. Preheat oven to 200°C.Blind bake the pie crust, by lining the pie crust with parchment paper and adding pie weights evenly on top (I used dried chickpeas). Bake for around 20minutes, then pour in the filling.
Pumpkin filling
- Cut the pumpkin into small pieces. Place the pumpkin pieces into a metal colander and over boiling water. Cover and let steam until it is tender when pierced with a knife.
- Puree the pumpkin in a food processor.
- Prepare your spices. In a saucepan, add pumpkin, sugar, coconut milk and spices. Heat over medium heat, and stir frequently for 5 minutes.
- Transfer the mixture to a bowl, and wait till it to slightly cools. Beat the eggs in another bowl, then whisk in the eggs to the pumpkin mixture, stirring constantly. Add the vanilla.
- Pour filling into the blind baked pie crust. Bake in oven at 200°C for around 45minutes.
- Bake some pie crust shapes for decoration (optional).
- Serve and enjoy!
