Looking for a healthy alternative to pumpkin pie this Thanksgiving? Look no further! This recipe not only cuts down on the butter and the sugar, but also has lots of other flavorful ingredients that not only taste amazing but also may help you in the battle for keeping your vision 20/20!
Most people would agree, turkey and pumpkin pie are the two most coveted items at the table on Thanksgiving. Not that the other items on the table aren’t awesome as well, but you can’t really have a traditional Thanksgiving meal without the bird or the pie! All this being said, you can rest assured this pumpkin pie will knock the socks off all of the other recipes you have ever had, even if it is a lot healthier for you.
Don’t be deterred by the thought of a “healthy” pumpkin pie because, like you, I also think about how at times healthy recipes sacrifice much of the taste as the delicious original, but have no fear because this one is packed with flavor. You wont even be able to tell that it has very little butter or sugar in the recipe. The crust is incredibly flavorful because of the nuts and spices that are used in the crust. Nuts are full of omega-3 fatty acids that greatly reduce the inflammation in your eyes that may cause macular degeneration. Pumpkins also are nutrient rich with beta-carotenes, which are a vital nutrient in keeping your eyes healthy.
Make sure when you are buying your ingredients to only buy whole pumpkin and not pumpkin pie filling. The filling is already sweetened and sometimes pre-spiced. You are the chef, so you should always be able to control the flavoring or sweetness of your product!
Eye Healthy Pumpkin Pie with Walnut Olive Oil Crust
- 1 can whole pumpkin
- 2 eggs
- 1 ½ tablespoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon allspice
- 1 tablespoon vanilla extract
- 1 cup Greek yogurt
- 9-Inch tart pan with removable bottom
- 4 tablespoons walnuts, toasted
- ¾ cup all-purpose flour
- ¼ cup brown sugar
- ½ stick of butter, cold and cubed
- 1 pinch of kosher salt
- 1 egg yolk
- 3 ½ tablespoons extra virgin olive oil
Instructions for the Crust
- Preheat oven to 350 degrees
- Add toasted walnuts to food processor along with sugar, flour and salt. Blend until very fine mixture results. Add yolk, cubed cold butter and oil until a soft ball forms in processor.
- Take dough out and make into a disk. Cover with plastic wrap and allow to rest in fridge for 30 minutes. Roll out onto greased tart pan. Make sure tart dough is evenly rolled out onto shell. Cut edges with knife for a perfect crust edge.*
- Blind bake crust in oven for about 12 minutes at 350. Edges should be golden brown and center of tart should be firm.
*Note on dough- Because of the olive oil in this recipe, the dough was a little brittle when rolling out, so don’t be afraid to patch your tart shell up with the bits of scrap dough.
- Mix all ingredients in a large bowl until combined. Taste for seasoning.
- Add to pre-baked tart shell evenly spread filling out with spatula.
- Cook for about 35 to 45 minutes until middle of pie is set.
- Allow to cool in oven for about an hour with the oven off and door open to avoid cracks. (I had to take pictures and jumped the gun a little so mine has a few small cracks, now it looks rustic!)
- I decorated my pie with pecan halves, but you can use whatever nut you prefer or leave it plain and simple.