Last night, just after my post, I was back in the kitchen to make dessert.
But not any kind of dessert.
A healthier version of a traditional thanksgiving dessert for Diana’s Healthy Thanksgiving Challenge!
I made pumpkin pie.
Because I love pumpkin pie.
Adaptation of my previous Pecan Pumpkin Pie on Vegan Delicious
- 1 1/2 cups unsweetened soy milk
- 1/2 cup whole wheat flour
- 1 1/2 cups pumpkin puree
- 3/4 cup unrefined cane sugar
- 1/4 tsp fine sea salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/4 cup pecans, chopped + a couple whole pecans
- 1 9-inch unbaked pie shell, homemade or store-bought
Directions: Preheat oven to 375°F. In a bowl, whisk soy milk and flour together. Add pumpkin, sugar, salt and spices and whisk until homogeneous.
Spread chopped pecans on the base of the pie crust, the pour the filling. Decorate with whole pecans. Bake for 50-60 minutes, or until firm. Cool before cutting.
Makes one 9-inch pie.
Why is that pie healthier?
What is not in my pie:
- No eggs.
- No high fat dairy (half-and-half, heavy cream, cream cheese)
- Less sugar than most
What is in my pie:
- Pecans give you protein and healthy fats
- Whole wheat flour gives you protein, iron and fiber
This pie is so good! Don’t tell people it is healthy and they will never know.
And I speak from experience! The first time I made this pie, I gave a slice to one of my colleagues and she loved it. And she usually hates pumpkin pie!
Hope you like the recipe!