Classic Pumpkin Pie with Maple Crust
This skinny version of the classic holiday favorite is a wonderful treat for family and friends.
Servings: 12 people
Calories: 205kcal
Ingredients
For the Crust
- 2 cups flour we used white whole-wheat
- 1/4 teaspoon kosher salt
- 1/3 cup coconut oil cold
- 2 tablespoons Greek yogurt plain
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
- 1/4 cup water cold
For Filling
- 15 ounces pumpkin puree can
- 4 egg whites
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 2 teaspoons pure maple syrup
- 1/2 cup honey
- 1 cup evaporated milk fat-free
Instructions
For the Crust
- Preheat oven to 350.
- In large bowl, add flour, salt, and cold coconut oil. Ensure the oil is cold and solid by storing in the refrigerator until ready to use. Using a fork, break the oil into the flour mix until powdery and only pea-sized chunks remain. Add Greek yogurt, vinegar, and maple syrup. Carefully mix, add in water one tablespoon at a time until dough can be formed into a ball. The dough should not be sticky, just able to hold together in a ball form.
- On a floured surface, roll dough to 1/4 inch thick. Carefully transfer to a pie pan. Prick with a fork and cover with foil. Place a weight, such as an empty second pan or dry beans, on top of the foil. Bake 15 minutes.
For Filling
- Combine all ingredients and whisk until smooth. Pour into partially baked crust (as prepared above). Bake 30 to 40 minutes until set (the pie filling will barely jiggle when lightly shook).
- Allow to set and cool completely, preferably overnight, before slicing and serving.
Nutrition
Serving: 1slice | Calories: 205kcal | Carbohydrates: 34g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 60mg | Fiber: 2g | Sugar: 16g |
| SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8