Skinny Pumpkin Pie
A deliciously healthier alternative that satisfies !
Healthier than traditional pumpkin pie, this recipe uses coconut milk, rolled oats and ground flax seed for a healthier alternative that will satisfy anyones sweet tooth and still leave you feeling good! This pie needs to chill in the fridge for 5-hours to “set”, fyi.
If you love whipped cream on top (I do!), you can use Cool-Whip Lite or make the healthier Faux Marshmallow topping we used in our Mini-Pumpkin Bites. It’s deelish and a little more special!
Skinny Pumpkin Pie
Ingredients
- 1 can (15oz) pumpkin puree
- 1 (13.5oz) can full-fat coconut milk
- ¼ cup rolled oats
- 2 tbsp ground flax seed
- ⅓ cup coconut sugar or regular brown sugar
- 2 tbsp dark brown sugar (gives more flavor depth)
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 1 tbsp pure vanilla extract
- 1 pre-made whole-wheat pie shell, Whole Foods brand
Instructions
- Preheat oven to 400F.
- Place all ingredients into a blender and blend until smooth. Pour contents into a prepared pie crust. I usually get the whole wheat pre-made crust from Whole Foods.
- Bake pie for 27 minutes.
Notes
It will still be underdone – let it cool, then refrigerate for at least 5 hours, uncovered. The pie will thicken and set.
Tried this recipe?Let us know how it was!
