There’s no debating the merits of pumpkin. One cup of canned pumpkin packs 6 grams of fiber, which keeps you feeling full and promotes weight loss. Rich in Vitamin A, pumpkin is known to improve eye health and protect us from viruses and diseases. Additionally, beta carotene in pumpkin helps protect skin from dangerous UV rays. But when you add tons of butter and sugar to it (as one does when making a typical pumpkin pie), you immediately cancel out all of those health benefits. This recipe uses heart-healthy rolled oats and almonds to form a tasty crust. It combines pumpkin with skim milk and agave nectar for a filling that’s both sweet and savory.
Pie Crust Ingredients:
1 cup rolled oats
1 cup brown rice flour
1/4 teaspoon salt
2 tablespoons sesame oil
2/3 cup ice water
- Preheat the oven to 350°F.
- Blend oats and almonds in a dry blender to flour consistency.
- Combine in a bowl with rice flour and salt; add oil and stirl add water and mix to soft dough consistency.
- Press mixture into lightly oiled pie pan, pressing from center outward, crimp edges with fork or dampened fingertips.
- Prebake for 10-15 minutes at 350°F and cool before adding filling.
Pie Filling Ingredients:
One 15-ounce can pumpkin (about 1 3/4 cups)
8 ounces skim milk
1/2 cup agave nectar
Pumpkin pie spice to taste
Cinnamon to taste
- Preheat the oven to 425°F.
- Mix pumpkin, milk and eggs until smooth.
- Gradually stir in agave nectar (1/4 cup at a time).
- Add the pumpkin pie spice, taste; add more if needed.
- Pour mixture into crust and spread evenly.
- Bake in the oven for 15 minutes, then reduce the temperature to 350°F and bake for another 45 minutes (time may vary depending on oven).
- Lightly sprinkle cinnamon on top of the pie and let cool.
Why not discover how to bake our traditional Healthy Apple Pie with our easy to follow steps!