Soymilk Pumpkin Pie
Who says it has to be Thanksgiving in order to enjoy a healthy slice of pumpkin pie? With canned pumpkin you can get the benefits from pumpkin all year round. Pumpkins are part of the squash family and are rich in anti-oxidants and vitamins. It’s a great source of vitamin A, vitamin B, flavonoids, potassium and caratenes. Low in calories it makes a great choice to add to soymilk in this pie recipe.
I’ve chosen soymilk for this recipe because soymilk gives it a thick and creamy texture. Soymilk is also naturally sweet so it reduces the need to add extra sugar to the mix. Using soymilk in this recipe adds 10 grams of protein, 30 % of your daily requirements for magnesium and 40% of your requirements for phosphorus and lots more B-vitamins.
First, I’ll provide a recipe for a healthier piecrust. The major problem with pies tends to be in the crusts, loaded with butter. But this simple recipe uses nonfat plain yogurt and a bit of cocoa powder to sweeten the graham cracker crust.
Healthy Graham Cracker Pie Crust
1 ½ cups graham cracker crumbs
2 teaspoons unsweetened cocoa powder
3 tablespoons nonfat plain yogurt
2 tablespoons brown sugar
1. Preheat oven to 350 degrees F.
2. Mix all ingredients together.
3. Press firmly into a 9 inch pie pan.
4. Bake for 5 minutes.
Nutrition facts: 105 calories; 2 g fat; 6 g protein
Soy Milk Pumpkin Pie
¾ cup sugar
1 ¼ teaspoon cinnamon
½ teaspoon salt
½ teaspoon pumpkin pie spice
1 can (15 ox) pumpkin
1 ¼ cups soy milk
2 large eggs
1. In a large bowl, mix sugar, cinnamon, salt and pie spice.
2. Add pumpkin, soy milk, and eggs and whisk until well blended.
3. Pour mixture into pie pan.
4. Bake at 425 degrees for 15 minutes.
5. Then, reduce temperature to 350 degrees and bake for 45 minutes or until the center of pie is set.
6. Cool for at least 2 hours before serving.
Nutrition facts: 175 calories; 5 g fat; 4 g protein