Low Fat Pumpkin Pie

Low Fat Pumpkin Pie
Cathy Elton


3/4 cup pecan pieces, lightly toasted
3/4cup oat flour (or finely grind 3/4 cup oats in food processor)
3/4cup whole wheat pastry flour
1/2teaspoon cinnamon
pinch salt
1/4cup organic canola oil
3tablespoons maple syrup
2tablespoons skim milk
1can organic pumpkin
2/3cup brown sugar
1tablespoon tapioca flour or cornstarch
3/4teaspoon cinnamon
1/2teaspoon ginger
1/2teaspoon salt
pinch ground cloves
1 egg yolk
1cup unsweetened plain almond milk
2 egg whites


  1. Heat oven to 375F. Combine pecans, flours, cinnamon and salt in food processor and process until ground.
  2. In medium bowl, whisk oil and maple syrup. Add skim milk but do not stir. Mix in dry ingredients with fork until combined. Press into 9-inch pie pan (not deep dish), making sure crust extends all the way to the top, even a bit beyond. Then crimp edges with your fingers. Bake for 10 minutes then remove to cool.
  3. Combine filling ingredients, except egg whites, in a bowl and whisk until smooth.
  4. In a separate bowl, beat egg whites with an electric mixer until soft peaks form. Gently fold whites into filling mixture, repeatedly folding until egg whites are fully incorporated.
  5. Pour filling into partially baked crust. Return to oven and bake about 45 minutes, until center is just set. The middle should still jiggle like jello, but should not slosh around like liquid. Cool well before serving.

Recipe courtesy of What Would Cathy Eat?