What’s better than eating dessert?
Eating dessert and knowing that it’s actually not bad for you!
This healthy pumpkin pie recipe is gluten-free, low-sugar, and has a good dose of protein.
Oh, and it’s delicious, too.
The rich crust is a mixture of nuts, dates, and oats, forming a sticky dessert-square like base for your creamy, flavourful pumpkin filling.
If you want this pumpkin pie to be completely dairy-free and vegan, you can make a coconut milk whipped “cream” to serve on top of each slice, or you can use regular whipped cream. Either way, the airy and light texture will provide a beautiful contrast to the thick pumpkin pie filling and the rich pie crust.
This healthier pumpkin pie recipe would also make a great pumpkin-date-nut square, but I know my family will expect to see a pie on our Thanksgiving table, so I aim to please!
I made our healthier pumpkin pie with coconut sugar, but a friend tried out the recipe with white sugar and has vouched for the results. Use whatever you have on hand because really, 1/3 of a cup of sugar is not going to do much harm to your waistline – especially when spread out over an entire pie.
(It works out to about 2 teaspoons of sugar per slice, if you slice the pie into eight.)
The cinnamon, coconut milk, and dates do a great job of bringing some natural sweetness to this pumpkin pie recipe. It is a pleasant, rounded sweetness that goes great with a cup of after-supper coffee or tea, and doesn’t overwhelm your palette after a savoury Thanksgiving supper.