I’ve never really been a big fan of pie. With all the delicious chocolates and cakes parading around during the holidays, I always thought it was a waste to spend my calories on pie.
Since pumpkin is such a super food on its own, I really don’t mind jazzing it up with a little sugar and milk to make something truly decadent that won’t break the calorie bank. In an effort to make this classic dessert a little healthier, I’ve swapped out the high carb crust and baked up a gluten free “crumb” crust made with almond meal.
The entire house is filling with the sweet aroma of molasses and pumpkin as I write this post and I’m mentally counting down to my favorite holiday…“only 4 more sleeps until Thanksgiving”, I think to myself!
If this recipe tastes half as good as it smells, I know my family will gobble it right up (sorry, I just couldn’t resist the cheesy pun).
You may be thinking, “nice try, Sep! I know darn well that pumpkin pie isn’t healthy.” And you’d be right. Made in the traditional way, pumpkin pie…any pie for that matter, is chock full of sugar, carbohydrates, and unhealthy fats. But I’ve taken the holiday favorite and added a few minor adjustments that increase the nutrients and decrease the “bad” stuff without threatening the delicious integrity of the dessert.
- using almonds instead of flour cuts carbs and adds: Fiber, Protein, Vitamins, and healthy fats!
- organic pumpkin (yes, even the canned variety) provide tons of nutrients like Vitamin A, Vitamin C, and iron!
- using deeply flavored brown sugar and flavoring the pie filling with vanilla and spices helps you cut down on the sugar without sacrificing flavor…in fact, there’s less than a cup of sugar in this whole recipe!