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!
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.