Healthy Pumpkin Pie Recipe
Daily Value: 20%
|Folic Acid (B9)||23µg||6%|
|Fatty acids, total monounsaturated||5g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
I've got a bone to pick with your regular pie. Yes, they are quite tasty, but for me it takes a whole lot of taste to balance out the whole-lotta-calories.
This upside down pie is half the calories of your normal piece of pumpkin pie. By substituting a thin, whole wheat crumble instead of a fat-and-calorie-heavy crust, we are saving hundreds of calories here. Additionally, by using skim milk instead of heavy cream or half-and-half, we're saving hundreds more, and also seriously cutting the fat content.
Click here to see The 12 Days of Pumpkin Story plus more recipes.
- 7 tablespoons butter at room temperature, plus more for greasing
- 8 ounces cream cheese, softened
- 2 cups pumpkin purée
- 1 egg
- ½ cup skim milk
- 2 teaspoons pumpkin pie spice
- 1 cup sugar
- 2 pinches of salt
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons oats
- 1 cup whole wheat flour
- 2 tablespoons brown sugar
Preheat the oven to 350 degrees.
Melt 2 tablespoons of the butter in a saucepan over low heat, and reserve.
Mix the cream cheese with the pumpkin purée. Add the egg, skim milk, pumpkin pie spice, sugar, salt, and melted butter, and stir. Next, add the vanilla extract and cinnamon. Mix.
Grease a casserole dish with some butter. Pour the mixture into the dish, and bake in the oven for 25 minutes.
In clean bowl, combine the oats, flour, and brown sugar. Add 5 tablespoons of butter and work into the mixture using your hands.
Using oven mitts, take the casserole dish out of the oven and sprinkle the oat mixture on top. Return the dish to the oven for another 30 minutes or until the center is hard.
Serve with whipped cream.
Total time: 75 minutes8