Happy almost Thanksgiving, friends! So… remember how I promised you that I’ll be posting the recipe for a new version of a Pumpkin Pie for you? (The original Low-Calorie Healthy Pumpkin Pie recipe can be found here!)
The Sugar-Free Pumpkin Pie:
And here you go! This Sugar-Free Healthy Pumpkin Pie is as healthy as a pumpkin pie gets! 🙂
The idea for this pie came as I was revising my Fall desserts recipes for my previous post. This is when I stumbled upon my few recipes where I used dates instead of the sugar (like in this Date Caramel Frosting that I used for this Apple Cake, for instance)! And so I thought why not give my Pumpkin Pie recipe a spin and make it also sugar-free? As you can see this Sugar-Free Pumpkin Pie is all-natural, as the sweet dates not only make up for the absence of sugar in the dough…
…The gooey date puree thickens the filling and makes it VERY creamy without me having to use the actual heavy cream for it! I also updated the crust recipe from the Original Pumpkin Pie. This crust, also sweetened with the date puree, calls for slightly less oil than my original recipe, which let me cut down even more calories from fat! As you can see in these photos (can you tell?) this is a mini pie: I made a smaller size pie this time because it’s not Thanksgiving just yet… But with Thanksgiving coming our way – we’ll be eating more desserts (and other treats) than we usually do! With that in mind even though this pie is really healthy, I just didn’t want us to be totally overloaded with dessert this week!
If you like – you can make a regular size pie (the recipe below is for one regular size, 10” pie), or, since this mini pie came out looking really cute – you can make several little pies like this one using this recipe. Or… you can also make just one little – if you like me just want just a little bit of dessert!
To make one little pie like this one just use 1/2 of the ingredients from this recipe! 🙂
SUGAR-FREE HEALTHY PUMPKIN PIE
The Sugar-Free Pumpkin Pie is all-natural, healthy, low in calories and high in flavor!
For the Crust:
- 1 cup white whole wheat flour
- 2 tbsp melted butter or oil
- 2 tbsp date puree from 4 dates
- 3 tbsp cold water
- 1/4 tsp salt
For the Filling:
- 1 cup pure pumpkin puree
- 1 cup low-fat or fat-free evaporated milk
- 3 egg whites
- 20 dates
- 1 tsp vanilla extract
- 1 tsp pumpkin spice
First make the date puree: soak the dates for both the filling and the crust in hot water for about 10 minutes. Discard the water reserving 2-3 tbsp. Put the dates with the water in the blender and process till smooth.
To make the crust whisk together the flour and salt. In a separate bowl mix the melted butter or oil, 2 tbsp date puree and the water. Mix the dry mixture with the butter mixture and stir until incorporated.
Press the dough in a 10 inch pie pan. Cool the crust in the fridge for at least 10 minutes.
In the mean time preheat the oven to 400F. When ready to bake take the dough out of the fridge and put a piece of aluminum foil over it making sure it covers the whole crust. Pour pie weights or uncooked beans over the foil and bake for 15 minutes.
To prepare the filing lightly whip the egg whites with the sugar. Add the rest of the filling ingredients and mix well.
Pour the filling into the pre-baked crust. Reduce the oven's temperature to 350F and bake for about 50 minutes for the large pie, and about 25 minutes if you're making individual size small pies. If you see that the top of the crust is getting too dark while the filling is still jiggly, loosely place a piece of an aluminum foil over the top of the pie and bake the pie until the filling is just firm.
Cool the pie on the rack and then in the fridge for 1-2 hours before slicing. Enjoy!