Pumpkin Pie
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.
Ingredients
Crust
- 1 cup Ezekial Brand Almond Crunch Cereal
Pie Filling
- 3 cups pumpkin puree
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin spice
- 3/4 cup egg beaters
- 1/2 cup date sugar
- 3 tablespoons 100% pure apple juice
Pumpkin Pie Spice
- 1 cup cinnamon ground
- 1/4 cup ginger ground
- 1/4 cup nutmeg ground
- 1/4 cup allspice ground
- 2 tablespoons cloves ground
Instructions
- Preheat oven to 325F
- In a large bowl, combine pumpkin puree, eggbeaters, date sugar, vanilla, and spice. Mix well until fully incorporated
- Spray small cupcakes molds with avocado oil and scoop pumpkin mixture
- Bang tray on the table to flatten pumpkin mix even
- Separately, grind cereal in food processor then add apple juice to incorporate
- Sprinkle on top of pumpkin mix and bake for 25 minutes at 325F
- Cool and serve
Equipment
- 1 Large Bowl
- 1 Cupcakes Molds Tray
- 1 Food Processor
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.
Tried this recipe?Let us know how it was!