Pumpkin Pie

HEALTHY RECIPE FROM THE PRITIKIN COOKING SCHOOL

"Healthy" does not have to mean "blah!" The award-winning chefs at Pritikin are masters at showing people how delicious healthy eating can be.

Pumpkin Pie Recipe

Leave out the sugar and saturated fat. Leave in scrumptious, pumpkiny flavor. That's what this recipe, based on the Pritikin Eating Plan, is all about.

Pumpkin Pie
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Rating: 3.75
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Did you know that a slice of traditional pumpkin pie often has 5 grams of artery-crippling saturated fat? It’s like eating 5 slices of bacon for dessert! And really, who needs it when you can enjoy deeply satisfying pumpkin flavor with our Pritikin zero-saturated-fat pie.
Servings Prep Time Cook Time
8people 30minutes 60minutes
Servings Prep Time
8people 30minutes
Cook Time
60minutes
Ingredients
Servings: people Units:
Ingredients
Servings: people Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Place butternut squash half in a nonstick baking pan in oven, skin side up. Cook until fork-tender, about 25 minutes.
  3. Scoop out cooked "meat" with spoon, and place it and 1 cup of the canned pumpkin in a food processor. Puree.
  4. In a large bowl, combine the squash/pumpkin mixture, remaining pumpkin, egg whites, lime juice, cinnamon, cardamom, soymilk, Splenda, and vanilla.
  5. In food processor, grind corn flakes until they are the size of peppercorns.
  6. Lightly spray bottom of pie baking pan (8 inches in diameter) with Pam. To make crust, press corn flakes into bottom of pan.
  7. Fill pie pan with pumpkin mixture, and bake in oven at 350 degrees for 30 minutes.
Recipe Notes

Atop this pumpkin pie is a little dollop of fat-free sour cream mixed with Splenda, plus stripes of kiwi coulis. To make your own fresh kiwi coulis, peel 4 kiwis, rough chop them, then puree them in a blender with 2 tablespoons of Splenda and 2 teaspoons of fresh lemon juice. Serve at room temperature or chilled.

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