Healthy Pumpkin Pie
Healthy Pumpkin Pie recipe with half the normal sugar, low-carb crust made with almond flour. Healthier Pumpkin Pie without even knowing it!
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MINI PUMPKIN PIES | easy, healthy, & homemade recipe
These Mini Pumpkin Pie Bites are an easy, healthy, homemade recipe that is insanely delicious. Learn how to make pumpkin pie healthier and bite-sized in this step-by-step video! Perfect for the holidays or for anyone who just loves pumpkin pie.
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PUMPKIN PIE BITES | easy, healthy, homemade recipe
1 (15 ounces) can pumpkin puree (2 cups)
1/2 cup coconut milk cream (scoop the cream from the top of the can)
1/2 cup real maple syrup
2 eggs + 1 egg yolk
1 teaspoon ground cinnamon
1.5 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon kosher sea salt (this is my favorite)
Crust
2 cups raw pecans
1/2 cup unsweetened shredded coconut
1/4 cup real maple syrup
2 tablespoons coconut oil
1/4 teaspoon kosher sea salt
Pre-heat oven to 350 Fº
In a food processor combine; pecans and coconut and pulse back and forth until they have broken down. You want to have a consistency similar to sand that sticks together when pinched between your fingers. Be careful not to over blend or you will end up with nut butter.
Add in the maple syrup, coconut oil, and sea salt. Pulse again until everything is well combined.
Line a 12-cup muffin pan with cupcake liners (you can use paper or silicon liners) + 4 cups of a second pan (or work in batches since the recipe makes 16 minis in total).
Divide the nut mixture as evenly as possible amongst all sixteen cups and then use your fingers to pat them down in each cup to form a crust for each mini pie. Set aside.
Filling:
In a large bowl combine pumpkin puree, coconut milk/cream, maple syrup, eggs, egg yolk, cinnamon, pumpkin pie spice, vanilla extract, and sea salt.
Use a hand mixer to mix until everything is well combined.
Divde the filling as evenly as possible amongst all 16 muffin cups.
Pop into the oven for 30 minutes or until set thorough. Cool completely and then transfer into an airtight container and refrigerate for a minimum of 6 hours.
Serve topped with whipped cream and an extra dash of cinnamon.
Makes 16 mini pies.
NUTRIENTS PER SERVING: Calories 160 | Total Fat 13.3g | Saturated Fat 5.3g | Cholesterol 43mg | Sodium 47mg | Carbohydrate 9.3g | Dietary Fiber 2g | Sugars 5g | Protein 2.5g
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Whole Grain Crust Healthy Pumpkin Pie Recipe
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Healthy whole grain pie crust is a great way to stick with your diet over the holidays. This whole grain and reduced fat pumpkin pie will be sure you do not gain to much weight. Everyone loves pumpkin pie so why not make them one with a whole grain crust that is good for them and healthy. Your family deserves healthy food and this recipe is fun to eat, fast to make and healthy too.
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When you make minor adjustments in your daily weight loss plan that you can stay with every day consistently you will reduce weight and keep it off. The You are Really Lucky... weight loss plan is a system of eating that is natural, affordable and healthy. Healthy living does not have to be pricey. The system of eating includes every day foods that you can buy at any conventional grocery store, simple recipes and satisfying meals.
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FullyRaw Pumpkin Pie!
You haven't tried Pumpkin Pie until you have tried my magical vegan Pumpkin Pie! It's FullyRaw, low-fat, and SUPER sweet! Watch me turn into a pumpkin as I share with you this unbelievable recipe! Mom even quotes, Don't tell your grandma it's better than hers! You want a slice of this pumpkin spice! ;) This low-fat raw vegan recipe is the ultimate holiday pie to share with family and friends! Give it a thumbs up if you think it's DELICIOUS, and be sure to watch the BLOOPERS because they are my favorite part of this pie! Please leave your comments below! HUGS!
It's so easy to make in just 2 easy steps! In order to make this recipe, you will need a blender as well as a food processor and a pie dish. Rawfully Organic has the best non-profit deals on the Vitamix blenders! Please email kristina@rawfullyorganic.com for the details!
Ingredients for the Crust:
1-1.5 Cups of Pecans
1 Lb of Fresh, Wet Dates
Directions for the Crust:
Process both ingredients in a food processor until they reach a crust-like consistency.
Press the crust into your pie pan.
Ingredients for the Pumpkin Pie Filling:
1 Pie Pumpkin
2 Lbs Dates
1 SUPER Ripe Persimmon
1 Large Tsp. of Cinnamon
1 Tiny Pinky Finger of Ginger
Optional: Scrape from a Vanilla Bean
Directions for the Filling:
Pit your dates, and place them in the vitamix with your chopped and peeled pumpkin.
Add all of the rest of the ingredients.
Pour the filling into the crust and spread it in evenly.
Freese the pie until it firms up.
Serve chilled!
Watch the video for more details on how to make this recipe!
Enjoy immensely and share with family and friends!
This recipe is created for you with LOTS of love for the special holidays by FullyRawKristina aka Kristina Carrillo-Bucaram. Hugs!
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Kristina Carrillo-Bucaram lives to inspire a FullyRaw or 100% raw vegan healthy lifestyle. Raw veganism incorporates fruits, vegetables, nuts, and seeds. Kristina posts new videos every week that include recipes, tips, tricks, vlogs, motivational, fitness, exercise, and inspiration on how to be the best version of yourself!
Low Calorie and TASTY Dessert? | Doctor Bakes Healthy Pumpkin Pie Recipe ????????
Join me as I bake a healthier guilt free version of pumpkin pie whilst maintaining the delicious authentic taste. Put in comparison, the calories in the whole of this pie is the equivalent to one slice of traditional pumpkin pie.
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I opt to leave out the crust which is usually laden with flour, butter and preservatives all contributing to a high and unhealthy calorie intake.
INGREDIENTS
2 cups of pumpkin
1/2 cup of milk
1/4 cup stevia
1tsp ginger (fresh or powder)
1tsp cinnamon
3 eggs
METHOD
- Prepare the oven on fan mode 180 degrees
- Make a pumpkin puree by either roasting the pumpkin or boiling 1cm cubes on the stove until they are soft and can be blended or whisked
- Mix the dry ingredients with the eggs
- Mix in the pumpkin puree once it has cooled down
- Pour in the mixture into a baking tray with a little oil to the base
- Cook for 1hr 25 mins or until a skewer can be put through the middle and comes out clean
- Leave to rest for at least 1 hour (or longer) for optimal taste
- Enjoy
PUMPKIN
Pumpkin is a nutrient dense vegetable, packed with vitamins, fibre and water which are all essential to our health and well being. For more information about the benefits of pumpkin be sure to watch my video on immune boosters found in food.
GINGER
Like peanut butter to jelly, ginger is to pumpkin. The two pair well together and ginger has some great health benefits. It contains vitamin c which helps us to fight off the common cold, it is a great natural anti-nausea remedy as well as an anti-inflammatory for muscles.
Please remember to always eat treats sensibly as part of a full healthy balanced diet and an active lifestyle.
Thanks for watching and if you have any questions please don’t hesitate to drop me a line in the comments section below.
Please remember to always eat treats sensibly as part of a full healthy balanced diet and an active lifestyle.
Take care and stay healthy ????
Dr Nora ????
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Healthy Protein Pumpkin Pie
How awful is that title? Pretty bad huh? Anyways, for Thanksgiving I wanted a pumpkin pie, so I made one. However the macros on it weren't very friendly so I made some changes. In this video I go over how I did this and then show you how to make the pie.
Ingredients:
1 14oz can pumpkin puree
1/2 cup skim milk
1 teaspoon pumpkin pie spice
1/3 cup liquid eggs
2 scoops protein powder
1 pre made pie crust (8-9 inches)
Pre heat oven to 425. Stir all ingredients in bowl, then place in pie crust. Bake for 10 min before turning oven to 350 and cooking until pie is done (usually around 40 min).
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