Pumpkin Pie always reminds me of our visits to the East Coast of the USA and Quebec during Fall. It is my favourite time of year to visit as the colours of the leaves are magnificent and fill me with warmth and joy.
This year, I decided as we weren’t visiting the home of Pumpkin Pie (North America) that I would make some for myself. I also wanted to try a version that would be a healthier alternative but still pass the taste test.
Well I think I might have succeeded and found that I need to add a WARNING to this post – You can’t stop at one piece. This recipe is not perfect but it will let you indulge.
So where to start?
How to make a traditional favourite a little healthier so we can still enjoy it, without having to spend hours on the treadmill working off the extra calories?
Firstly, I checked the recipe to see what I could replace.
The recipe called for white sugar and brown sugar – way too much sugar. I replaced this with Stevia which is a sugar substitute that has no calories and added less than the amount of sugar the recipe called for. Stevia is much sweeter than sugar so you don’t need as much.
Stevia is made from the leaves of the Stevia Plant which is native to South America. You do need to take care though as some products advertised as Stevia, sugar substitute, also include other ingredients so read the label. Try to purchase Organic Stevia which as zero calories, zero carbohydrates and zero GI. This means it tastes like sugar but is all natural and research has shown that it may lower blood pressure and may also lower blood sugar levels and help fight diabetes.
If you would like to read more about this product I found this post which was very informative as it covers the Pros and Cons of using this product. What is Stevia? Side Effects, Safety Dangers and Health Benefits as a Natural Sweetener
Secondly, I replaced the full cream with light cream.
Thirdly, the other change I made was to replace the pastry base with a biscuit crumb base
This may not make too much difference to the nutritional value of the slice but I thought I would put my own Aussie spin by using biscuit crumbs made with plan low sugar biscuits and replacing the butter with olive oil.
Now for the recipe!
Preheat Oven to 425F or 220C
- 1 packet plain, unsweetened biscuits
- 100grams melted butter or for a healthier alternative 90 mls of olive oil
Pumpkin Pie Filling
- 3 eggs
- 1/2 cup Stevia
- 450 grams pureed pumpkin – I steamed mine and then processed until pureed and cooled
- 3/4 cup low fat cream
- 1 teaspoon vanilla extract
- 1-1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Pinch salt
- Melt butter if using
- Process biscuits in food processor until fine crumbs
- Combine melted butter or olive oil with biscuit crumbs
- Press into a prepared slice tray
Pumpkin Pie Filling
- Combine all ingredients, in a bowl and mix until combined.
- Pour the filling over the biscuit crumb base
Cook for 15 minutes at 425F (220C) then reduce heat to 375F (190C) and cook for a further 35-45 minutes or until the filling feel firm but not hard.
Cool then slice into squares and serve with light cream or plain yogurt.
Let’s Keep Sizzling!