Health & Wellness Recipes Uncategorized

The Best Ever Recipe for Healthy Pumpkin Pie

November 10, 2016

Pumpkin Pie always reminds me of our visits to the East Coast of the USA and Quebec during Fall.  It is my favourite time of year to visit as the colours of the leaves are magnificent and fill me with warmth and joy.

This year, I decided as we weren’t visiting the home of Pumpkin Pie (North America) that I would make some for myself.  I also wanted to try a version that would be a healthier alternative but still pass the taste test.

Well I think I might have succeeded and found that I need to add a WARNING to this post – You can’t stop at one piece.  This recipe is not perfect but it will let you indulge.

Pumpkin pie slice

So where to start?

How to make a traditional favourite a little healthier so we can still enjoy it, without having to spend hours on the treadmill working off the extra calories?

Firstly, I checked the recipe to see what I could replace. 

The recipe called for white sugar and brown sugar – way too much sugar.  I replaced this with Stevia which is a sugar substitute that has no calories and added less than the amount of sugar the recipe called for.  Stevia is much sweeter than sugar so you don’t need as much.

Stevia is made from the leaves of the Stevia Plant which is native to South America.   You do need to take care though as some products advertised as Stevia, sugar substitute, also include other ingredients so read the label.  Try to purchase Organic Stevia which as zero calories, zero carbohydrates and zero GI.  This means it tastes like sugar but is all natural and research has shown that it may lower blood pressure and may also lower blood sugar levels and help fight diabetes.

If you would like to read more about this product I found this post which was very informative as it covers the Pros and Cons of using this product. What is Stevia? Side Effects, Safety Dangers and Health Benefits as a Natural Sweetener

Secondly, I replaced the full cream with light cream.

Thirdly, the other change I made was to replace the pastry base with a biscuit crumb base 

This may not make too much difference to the nutritional value of the slice but I thought I would put my own Aussie spin by using biscuit crumbs made with plan low sugar biscuits and replacing the butter with olive oil.

Now for the recipe!

Preheat Oven to 425F or 220C

Ingredients:

Biscuit base

  • 1 packet plain, unsweetened biscuits
  • 100grams melted butter or for a healthier alternative 90 mls of olive oil

Pumpkin Pie Filling

  • 3 eggs
  • 1/2 cup Stevia
  • 450 grams pureed pumpkin – I steamed mine and then processed until pureed and cooled
  • 3/4 cup low fat cream
  • 1 teaspoon vanilla extract
  • 1-1/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Pinch salt

Method:

Biscuit base

  • Melt butter if using
  • Process biscuits in food processor until fine crumbs
  • Combine melted butter or olive oil with biscuit crumbs
  • Press into a prepared slice tray

Pumpkin Pie Filling

  • Combine all ingredients,  in a bowl and mix until combined.
  • Pour the filling over the biscuit crumb base

Cook for 15 minutes at 425F (220C) then reduce heat to 375F (190C) and cook for a further 35-45 minutes or until the filling feel firm but not hard.

Cool then slice into squares and serve with light cream or plain yogurt.

 

Bon Appetit!

Let’s Keep Sizzling!

 

 

 

 

 

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64 Comments

  • Reply Jodie filogomo November 10, 2016 at 04:48

    Wow…this sounds divine!!
    We do eat relatively clean but we certainly still eat the yummy stuff!
    jodie
    http://www.jtouchofstyle.com

    • Reply Sue Loncaric November 11, 2016 at 17:23

      Yes it is the first time I’ve made it Jodie but it was very tasty even though I tried to make it a healthier version.

  • Reply Jo ~ Lifestyle Fifty November 10, 2016 at 14:31

    This looks divine, and I love that you’ve cut the calories and put an Aussie twist on the recipe too. I’ve never heard of Stevia but will definitely look for it. I love baking cakes but baking doesn’t like me, particularly not my waist! Perhaps Stevia is a helpful answer 🙂

    • Reply Sue Loncaric November 11, 2016 at 17:27

      Hi Jo! Yes it was very tasty even thought I tried to put a healthy spin on it. You can buy Stevia at health food stores or supermarkets. Have a lovely day and thanks for stopping by.

  • Reply Leanne@ www.crestingthehill.com.au November 10, 2016 at 19:49

    At last – the delicious pumpkin pie recipe – it sounds really yummy and something I’ll have to have a go at in the not too distant future. I’m not a big fan of pumpkin, but I do love it in a pumpkin scone so I imagine this would have the same sort of taste.

    • Reply Sue Loncaric November 11, 2016 at 17:32

      Yes Leanne and it doesn’t taste anything like pumpkin! Mike doesn’t like pumpkin but he certainly enjoyed the pie.

  • Reply Jennifer November 11, 2016 at 03:29

    This does sound good. I’ll need to share with my husband so he can make it for me.

    • Reply Sue Loncaric November 11, 2016 at 17:36

      Sounds good to me Jennifer!

  • Reply Linda Hobden November 11, 2016 at 04:51

    I’ve never eaten pumpkin pie so I have nothing to compare this recipe with … however, this recipe looks as though it’ll be yummy so I’m going to give it a whirl! ?

    • Reply Sue Loncaric November 11, 2016 at 17:37

      I had only eaten it once Linda many years ago so I thought I would try a healthy spin. It really was delicious.

  • Reply Christina November 11, 2016 at 07:57

    Sue, what is 1 pkt in the recipe? Also with the Stevia are you using regular or brown sugar stevia?
    Totally trying this!!

    • Reply Sue Loncaric November 11, 2016 at 17:19

      Hey Christina It should have read 1 packet of plain, unsweetened biscuits. Silly me! I used the regular Stevia but I’m sure the brown would be even better.

  • Reply Amber Temerity November 11, 2016 at 08:45

    I’m not a huge pumpkin fan, but there’s something about this time of year that brings it ’round for me…

    Not sure how I feel about yogurt on the side, though 😉

    • Reply Sue Loncaric November 11, 2016 at 17:38

      My husband does not like pumpkin but he certainly enjoyed this. The yogurt is only if you want to be extra good so go for the cream or ice cream!

  • Reply Lee Gaitan November 11, 2016 at 09:05

    I’m anxious to try this version–any way I can find to indulge without total regret the next day! 🙂

    • Reply Sue Loncaric November 11, 2016 at 17:39

      I’m with you Lee and it really did taste delicious. My husband isn’t a fan of pumpkin but he really enjoyed the Pie. 🙂

  • Reply Lori November 11, 2016 at 10:04

    Sounds fabulous!

    • Reply Sue Loncaric November 11, 2016 at 17:40

      It was delicious Lori.

  • Reply Molly Stevens November 11, 2016 at 21:48

    I’m usually quite skeptical of any recipe that removes full cream, but this looks and sounds divine, Sue. I’ll try this after the holidays when I face my annual weight gain. 🙂

    • Reply Sue Loncaric November 12, 2016 at 10:33

      Well it tasted delicious Molly and my husband doesn’t even like pumpkin but made short work of eating the pie! 🙂

  • Reply Gary Mathews November 11, 2016 at 22:48

    Yum :)!

    • Reply Sue Loncaric November 12, 2016 at 10:31

      It was Gary!

  • Reply Fabiola Rodriguez November 12, 2016 at 08:32

    I love this idea! But is a cracker base really healthier than a pastry base?
    Pinned and tweeted. Coming over from the Blogger’s Pit Stop 🙂

    • Reply Sue Loncaric November 12, 2016 at 10:37

      Perhaps not healthier but just my twist. The filling is definitely an improvement I think. Thanks for visiting and hosting Blogger’s Pit Stop.

  • Reply Jake Tyler November 12, 2016 at 17:27

    It sounds yummy and healthy, Sue! I love the idea of replacing sugar with Stevia! Thanks for sharing!!!

    • Reply Sue Loncaric November 13, 2016 at 07:02

      Hi Jake! Yes it tasted much better than I expected. My husband isn’t a fan of pumpkin but he certainly enjoyed the pie. It is not 100% healthy but really what dessert is? Replacing with Stevia though makes a huge difference. Thanks for stopping by and have a great day!

  • Reply Mandi November 13, 2016 at 00:33

    Oh my goodness. This looks amazing!

    • Reply Sue Loncaric November 13, 2016 at 07:02

      It tasted delicious Mandi – give it a try!

  • Reply candy November 13, 2016 at 09:08

    I can’t wait to try out your version of pumpkin pie. Thanks for linking up with Blogging Grandmothers link party.

    • Reply Sue Loncaric November 16, 2016 at 07:55

      Thanks Candy! It was my first time linking up so hope to see you next week.

  • Reply Grammy November 13, 2016 at 11:07

    Sounds good, going to have to try it as hubby likes pumpkin pie. Glad the recipe reduces the sugar intake too! Thanks so much for joining in on our Blogging Grandmothers Link Party #2. We sure appreciate you partying with us!

    • Reply Sue Loncaric November 16, 2016 at 07:59

      Hi Michele it is still not 100% healthy but hey it is a dessert for a special occasion we can treat ourselves sometimes. Happy Thanksgiving and thanks for the opportunity to link up.

  • Reply Clearissa Coward November 13, 2016 at 12:57

    Oh boy, this looks yummy!!! I will definitely give this a try but I’m not telling the family that it’s healthy. 🙂 Thank you for sharing your recipe with Blogging Grandmothers. I hope you will join us again next week.

    • Reply Sue Loncaric November 16, 2016 at 08:04

      Thanks Clearissa it was easy to make and still tasted delicious even though it is a healthier version. Thanks for the opportunity to link up and see you next week.

  • Reply Jean | DelightfulRepast.com November 13, 2016 at 13:42

    Sue, looks good to me! Of course, I’m a low-sugar person who always reduces sugar, so when I’m making pumpkin pie for just my husband and me, I use only 3 or 4 tablespoons of sugar! I’m afraid that wouldn’t fly with everyone, though, so add more when I’m making it for guests. But we like it!

    • Reply Sue Loncaric November 16, 2016 at 08:07

      Oh good for you Jean every little bit counts doesn’t it. Happy Thanksgiving to you!

  • Reply Kathleen - Bloggers Lifestyle November 13, 2016 at 22:36

    When we were living in the USA and I heard of pumpkin pie, I just could not imagine what all the fuss was over. After all, we only knew pumpkin as a savory vegetable. We were invited out for a meal to the house of a dear couple and the wife would cook up a storm every time we went there. She introduced us to so many good things including pumpkin pie which we all loved. We learned to like pistachio pudding with the main meat course, so foreign to us but we soon caught on and loved it.
    So good on you for making your own version of pumpkin pie, I am sure it was good, I love those spices.
    Kathleen

    • Reply Sue Loncaric November 16, 2016 at 08:09

      I love visiting other countries Kathleen, and eating their local dishes. You would think the USA would be very similar to Australia but they do have their signature dishes.

  • Reply Terri Webster Schrandt November 14, 2016 at 09:39

    This looks like a wonderful recipe, Sue! thanks for sharing! Stevia is a great sugar sub. So glad you like the US version of pumpkin pie. We Americans use pumpkin pie spice in EVERYTHING this time of year (pumpkin butter, PP-spice flavored coffee creamer, etc) Have you tried pumpkin pie ice cream? It’s to die for. Luckily for me I found a very low cal recipe for pumpkin mousse, so I can indulge in my fave dessert without killing myself with sugar overload!

    • Reply Sue Loncaric November 16, 2016 at 08:10

      Thanks Terri! It is yummy and I like the sound of your pumpkin mousse.

  • Reply Kathleen - Bloggers Lifestyle November 16, 2016 at 15:34

    Congratulations Sue. Your recipe was among the most clicked on the Bloggers Pit Stop #49. Be looking for a feature on Friday.
    Kathleen

    • Reply Sue Loncaric November 16, 2016 at 18:39

      Yay! Thanks Kathleen!

  • Reply Wendy | The Art of "Why Not?" November 17, 2016 at 01:22

    Pumpkin pie is my favorite this time of year, and it is safe to say I probably eat 2 or 3 pies by myself between Thanksgiving and Christmas. Yikes! I do need a healthier recipe, haha! I don’t use cream in mine, rather fat free evaporated milk. It’s the sugar that is the killer, though. I’ve never tried Stevia – should probably give it try!

    • Reply Sue Loncaric November 17, 2016 at 07:43

      We have to splurge sometimes Wendy otherwise life would be very boring. I just felt like trying something a little healthier and this seem to fit the bill. Happy Thanksgiving!

  • Reply Suzanne Kelly November 17, 2016 at 07:26

    Hi Sue Have just come home from 35 days travelling USA. We were very spoilt by close friends who live upstate New York. Fall is an amazing time to visit. Leaf peeping & incredible colours of the trees & mountains. My dear friend/ USA Sister, Barb , is a fantastic cook. Pies are her speciality & she makes the best pastry. We even went apple picking at Indian Ladder Farm, in the mountains to pick fresh apples. They also have loads of different pumpkins there as well. Barb made pumpkin pie, which was to die for & a special favourite of our Grandson, Ethan. ( the word got out & even the lovely neighbour next door created a pumpkin pie for Ethan & us to enjoy)
    Thanks for this recipe I will definitely have to try this. Happy Wishes for Thanksgiving, Australian style
    Ps we were also spoilt in the USA by our Friends/Family who put on a delicious & very special Thanksgiving dinner for us. Lots to be thankful & grateful for.
    Am enjoying your blog too

    • Reply Sue Loncaric November 17, 2016 at 07:41

      Hi Suzanne what a lovely time you have had! It certainly is my favourite time of year in the US with all the fall colours – just beautiful. My grandson is called Ethan also – a great name! Thanks for visiting and it sounds like you had such a wonderful holiday. Have a beautiful day.

  • Reply Silly Mummy November 17, 2016 at 08:57

    Sounds lovely! & healthy is always a bonus!

    • Reply Sue Loncaric November 17, 2016 at 14:30

      It really was delicious – much tasty than I thought it would be.

  • Reply Blogger's Pit Stop #50 - The Blogger's Lifestyle November 18, 2016 at 05:35

    […] The Best Ever Recipe for Healthy Pumpkin Pie by Sue […]

  • Reply Blogger's Pit Stop #50 | Mostly Blogging November 18, 2016 at 12:01

    […] The Best Ever Recipe for Healthy Pumpkin Pie by Sue […]

  • Reply Barbara Radisavljevic November 18, 2016 at 15:21

    I’m a bit confused as to what a plain biscuit is. Is this a sort of cookie? The recipe sounds delicious.

    • Reply Sue Loncaric November 21, 2016 at 08:21

      Hi Barbara a plain biscuit is one with no cream and not much sugar. It isn’t a cracker biscuit. I use ‘Marie’ biscuits but not sure what you have where you live. Hope this helps.

  • Reply Kathleen - Bloggers Lifestyle November 18, 2016 at 22:59

    Apart from sounding delicious, you did a great job on the photo of the pumpkin pie slice.
    Kathleen

    • Reply Sue Loncaric November 21, 2016 at 08:18

      Oh thanks Kathleen photography and presentation are not my main strengths!

  • Reply Marilyn Lesniak November 19, 2016 at 09:31

    This sounds delicious. I love to use stevia too. Thank you for sharing at #OverTheMoon. See you next week!

    • Reply Sue Loncaric November 21, 2016 at 08:15

      I think every little change helps Marilyn. It still isn’t 100% healthy but it is better than the full sugar version.

  • Reply Sinziana Romanescu November 19, 2016 at 15:14

    I bet you can not stop at 1 piece! It looks delicious! Great recipe.

    • Reply Sue Loncaric November 21, 2016 at 08:14

      It is certainly difficult to stop at one Sinziana I was very pleased with the result.

  • Reply Charlotte November 20, 2016 at 05:05

    Perfect for the fall season and I can’t believe it is healthier! Definitely makes it more appetising when watching what I eat at the moment, plus who doesn’t love pie!

    • Reply Sue Loncaric November 21, 2016 at 08:14

      Well it isn’t 100% healthy Charlotte but it is an improvement on the full version.

  • Reply SkinnyMe November 28, 2016 at 16:07

    This sounds great! I have most of the ingredients already, so I think I may make this tomorrow!

    • Reply Sue Loncaric November 28, 2016 at 17:36

      Oh I hope you do make it as it tasted delicious. Thanks for stopping by and have a great week.

  • Reply Roseann Hampton November 11, 2017 at 10:46

    Always love finding healthier versions of recipes! Thanks for sharing at The Blogger’s Pit Stop! Roseann from http://www.thisautoimmunelife.com

    • Reply Sue Loncaric November 13, 2017 at 06:30

      Thanks Roseann! It is still tasty but a little healthier especially at this time of year when we are heading into the festive season.

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