Heart Healthy Recipe – Healthy Pumpkin Pie Recipe

While it’s not Thanksgiving time, there is nothing saying we can’t dive into a healthy pumpkin pie recipe at the next barbecue or family picnic. And this twist on traditional pie is sure to satisfy any foodie in the fam!

Pumpkin Pie Ingredients

Pumpkin Pie Crust

30 small gingersnap cookies, (about 7 1/2 ounces)

2 tablespoons raisins

1 tablespoon canola oil

Pumpkin Pie Filling

1 cup canned pumpkin puree

1/3 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

2 pints (4 cups) frozen low-fat vanilla ice cream, softened

Directions

1. Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray.
2. To prepare crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.
3. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
4. To prepare filling: Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.

TIPS & NOTES

Make Ahead Tip: Cover and freeze the pie for up to 3 days. | Equipment: 9-inch deep-dish pie pan

Tip: To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

HOW WE MADE PUMPKIN PIE HEALTHIER

• We go with a crust made from gingersnap cookies, raisins and a bit of healthy canola oil rather than a traditional pastry crust. This cuts out the butter and shortening (along with the saturated fat) normally in a pastry crust.
• Look for healthier brands of store-bought gingersnaps for the crust that don’t have any partially hydrogenated oils in the ingredient list.
• Many pumpkin pies use cream and whole milk in the pumpkin filling. We combine pureed pumpkin with low fat vanilla ice cream in this untraditional frozen version. We get a creamy rich result with less total fat, saturated fat and calories.
• Pumpkins are already sweet so we limit the amount of sugar we add to the filling to decrease the calories even more.

Feeling like some other fall recipes (that can be enjoyed year round)? Why not change up your chili recipe with this amazing Vegan Butternut Squash Chili! Heart healthy, vegan, and delicious!