EatingWell's Jessie Price shows you how to make pumpkin pie healthier for Thanksgiving. The healthy baking techniques she shares for how to make pumpkin pie from scratch can help you reduce fat and cut calories in your favorite pumpkin pie recipes and healthy dessert recipes for Thanksgiving.
Hi, I'm Jessie. I'm here in the EatingWell Test Kitchen, and today I'm going to show you how to make the easiest, most delicious pumpkin pie that happens to be healthier too. This is a 20-minute recipe. It's Frozen Pumpkin Mousse Pie. So let's start with the crust. We're skipping a traditional pastry crust that's full of butter or shortening, and we're going with one made with gingersnaps and raisins. We put those in a food processor and pulse them until they're chopped up. Add a little bit of canola oil and pulse again until it's totally combined. Then you take that and you press it into your pie pan. You're going to bake it for 10 minutes, just until it's set. With that one simple swap, you save 150 calories and 11 grams of saturated fat versus a traditional crust. Next is the filling. I have pureed canned pumpkin here, this is a great healthy option, brown sugar, cinnamon, nutmeg and ginger. And I blend that all together with low-fat vanilla ice cream. I'm skipping heavy cream here. Mix it until it's combined. I put that into my cold crust and that's it. I just have to pop it in the freezer and let it set for two hours. And I've got delicious pumpkin pie. And you know what I've saved right there: 260 calories per serving. For this healthy pumpkin pie recipe and more healthy holiday recipes, come to eatingwell.com.
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