Did you know that there are about 350 calories, 15g of fat, 42g carbs, and 21g of sugar in a 1/8th piece of a pumpkin pie? (That's not much pie). I don't know about you, but I'm a 1/4th-of-a-pie kinda gal and if I can find recipes that allow me to eat that much while still being healthy, I'm all for it. Last year, I did my best to find recipes that matched the taste and texture to the real deal while packing in nutrients, along with fewer calories, grams of fat, carbohydrates, and sugar. Before I share with you the "healthified" pie recipes I found, I want to share with you some other shocking nutrition facts of our favorite pies:
All per 1/8th slice:
Pecan Pie: 503 cals, 27 g fat, 64 g carbs, 39 g sugar
Sweet Potato Pie: 340 cals, 17 g fat, 44 g carbs, 25 g sugar
Apple Pie: 277 cals, 13 g fat, 40 g carbs, 18 g sugar
Now I want you to know that I'm not exposing you to these nutrition facts so that you avoid them at all cost because I'll be indulging myself. I mean, that's what Thanksgiving is all about, right? I want you to know that you have an option when it comes to baking your Thanksgiving pies, so here I share with you my favorite (& easy) healthified Thanksgiving Pies!
Paleo Pumpkin Pie
by: Ancestral Nutrition
Crust: (or just buy premade)
1.5 cups almond flour
2 tbsp butter
1 can organic pumpkin
1/2 can coconut milk
1/2 cup raw honey
1 tsp cinnamon
1 tsp pumpkin pie spice
For the crust:
Combine all ingredients until smooth and a dough is formed.
You could do this by blending it in a food processor until it forms a crust-like consistency.
Press evenly into a pie pan (no need to bake first).
For the pie:
You can either blend in a blender/food processor or beat all ingredients by hand.
Make sure there are no lumps. Bake on 350 for about 50 minutes, or until the center is set.
Top with whipped cream.
By: Rodale Wellness
Crust: (or just buy premade)
1½ teaspoons flax meal
1 Tablespoon water
2½ cups walnut pieces
¼ teaspoon sea salt
2 Tablespoons coconut oil
2 Tablespoons maple syrup
4 large apples, peeled and thinly sliced
3 Tablespoons sugar-free syrup
3 Tablespoons orange juice
½ teaspoon ground cinnamon
For the Crust:
Preheat the over to 375 F. Lightly oil the bottom and sides of a 9-inch tart pan with a removable bottom, or a 9-inch pie plate.
In a small bowl, combine the flax meal and water, stir well, and set aside for 10 minutes as it forms a gel.
In a food processor, combine the walnuts and salt. Process until sandy.
Add the oil, maple syrup, and reserved flax mixture and pulse to combine.
Press the crust mixture into the bottom and up the sides of the pan.
Bake for 12 to 15 minutes, or until the edges are golden brown. Let the crust cool for at least 10 minutes.
For the Filling:
In a large bowl, toss the apples with the sugar-free syrup, orange juice, and cinnamon until they coat the fruit.
Lift the apple slices from the syrup and reserve both the apples and the syrup.
Arrange the apples in concentric circles in the prebaked crust and bake for 30 minutes.
Cover the tart with foil and bake for an additional 20 to 25 minutes, or until the apples are tender.
Meanwhile, in a small saucepan over medium heat, heat the reserved syrup until it reduces to 3 tablespoons or a light syrup.
Drizzle the syrup over the hot apples. Let the tart cool just until warm, or chill, if desired.
Lower Sugar Pecan Pie
By: The Gracious Pantry
(Use one of the previous recipes above)
1/2 cup sugar-free maple syrup
3 egg whites, whipped with a fork
2 tablespoons safflower or other light flavored oil
1 cup raw pecans pieces (chop fine after measuring)
4 teaspoons vanilla extract
1 teaspoon ground cinnamon
3 tablespoons whole wheat pastry flour
Preheat oven to 400 degrees F.
Mix all ingredients together in a large mixing bowl.
Pour batter into raw pie crust and bake for 10 minutes. Reduce heat to 350 degrees F, and continue to bake for 20-25 minutes. The pie should raise in the oven and have small cracks in the top when it’s done.
Remove from over and allow to cool overnight
Healthy Pumpkin Gingerbread Cake
By: True Aim
1 Cup Pumpkin Puree
3/4 Cup Almond Butter (or peanut butter)
1/4 cup sugar-free syrup
2 Large Eggs
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
2 Teaspoons Vanilla Extract
2 Teaspoons Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Nutmeg
1/4 Teaspoon Cloves
Handful of Chocolate or Cacao Chips (Optional)
Preheat the oven to 350 degrees and spray a 8x8 pan
In a bowl, mix pumpkin, eggs, vanilla, and peanut butter
Then add the rest of ingredients, mix it up, and pour into pan
Top with chocolate chips and bake for 25-30 minutes
I hope you get the chance to test out at least one of these delicious, healthy recipes! There's no better feeling than feeling like you're "cheating" on your diet when you're really just beating the system. I'm also going to include other links to Thanksgiving dessert recipes that I've found. Pinterest is a wonderful thing, folks. Never be afraid explore what healthy alternatives are out there for your favorite dishes. I remember last year I made a healthy pumpkin protein cheesecake in mid-summer just because I wanted pie after my workout.
Here are more healthified Thanksgiving dessert recipes by one of my favorites to follow- Chocolate Covered Katie!
I hope everyone has an amazing Thanksgiving filled with great food and great people! As always, never be afraid to ask me any questions whether you just have 1 question or 20. I made this blog so I could help people like you reading this blog. Just submit a post down below and I'll get back to as soon as I can!
Make sure to have a Fit, Not Skinny Thanksgiving friends :)