Are you ready for your Thanksgiving?! Because it’s coming up and I am so very excited about it! 🙂And do you know what else is great about Thanksgiving aside from feasting on all the wonderful, yummy Thanksgiving treats in a warm company of family & friends (or even if it’s just you – never mind – because YOU are quite enough to be celebrated – because you’re worth it!)? 🙂Another great thing about Thanksgiving is that celebrating it positively affects the way you look! Oh, yes! And here’s how:
- Well, this is just science! Because what are the two most popular Thanksgiving foods? (Well, after the turkey, of course!) The beautiful pumpkins and yams, right! And these two are filled with carotenoids and C-vitamins that both carry GREAT beauty benefits contributing to our skin’s radiance, repairing it from sun-damage and improving its texture!
- OK, this one is just what I believe, but I am pretty confident about this statement: Thanksgiving is such a warm and joyful holiday! And I don’t ever underestimate the impact of our mood on our well-being and our glow! Oh, and I’ve also read that eating turkey helps with your endorphins, too! 🙂 Well, that makes it even better doesn’t it?!
But you didn’t expect me to just the talking, right? Because what good is it to talk about the yummy food without sharing it with you! Oh, well… I can’t share the real FOOD with you… But I can share this recipe for this carotenoids and C-vitamins-rich, all-natural and lower-calorie Healthy Pumpkin Pie!
And just as always I won’t be wasting any of your time on me bragging about this pie because you’ll see all that goes in it from the recipe. :). The only thing that I want to add to this pre-Thanksgiving post is my gratuity to you, my Dear Reader, for visiting this site and giving me your precious attention! This means A LOT to me!
Healthy Low-Calorie Pumpkin Pie
The Healthy Pumpkin Pie is easy to make (seriously - it's easier than making a cake - I promise!) all-natural, lower-calorie, and super-delicious!
For the Crust:
- 1 cup white whole wheat flour
- 3 tbsp melted butter or oil
- 4 tbsp cold water
- 1/4 tsp salt
- 1 tsp fructose sugar*
For the Filling:
- 15 oz pure pumpkin
- 15 oz low-fat or fat-free evaporated milk
- 3 egg whites
- 1/3 cup fructose sugar*
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1 tsp vanilla extract
To make the crust whisk together the flour, sugar and salt. In a separate bowl mix the melted butter or oil and the water.
Mix the dry mixture with the butter mixture and stir until incorporated. (I used a fork - it's the easiest way to stir this crumbly dough!) Press the dough in a 9 inch pie pan. (I used the bottom of my biggest measuring cup to help me press the dough down). Cool the crust in the fridge for at least 10 minutes.
In the mean time preheat the oven to 400F. When ready to bake take the dough out of the fridge and put a piece of aluminum foil over it making sure it covers the whole crust. Pour pie weights or uncooked beans over the foil and bake for 15 minutes.
In the mean time prepare the filing. Lightly whip the egg whites with the sugar. Add the rest of the filling ingredients and mix well.
Pour the filling into the pre-baked crust. Reduce the oven's temperature to 350F and bake for about 40-50 minutes. If you see that the top of the crust is getting too dark while the filling is still jiggly, loosely place a piece of an aluminum foil over the top of the pie and bake the pie until the filling is just firm.
Cool the pie on the rack and then in the fridge for 1-2 hours before slicing. Enjoy!
*fructose sugar is 1.5 times sweeter than the regular sugar which allows to cut down the amount of sugar added while maintaining the sweetness.