I must apologize to the pretty, colorful falling leaves and the feeling of the crispy air but my absolute favorite thing about fall is knowing I get to gobble down the best pie ever … PUMPKIN! Last year, I remember going to the store and purchasing a pumpkin pie that I ate all by myself .. yep! Now that I think about it … my. goodness. gracious. Ever thought about all the ingredients that are in your classic old fashioned pumpkin pie? Oh let’s see… well to name a few, you got heavy cream, egg yolks, cup of sugar, butter, cream cheese — does that sound like a heart attack to you yet?
That being said, one of my standard rules about taking on a healthy lifestyle is NOT giving up the foods you love. Instead, make healthier versions of it because I can assure you that it can taste just as delicious but the most important factor is how good you feel about yourself after. I was determined to make my pumpkin pie healthy but taste just as heavenly, superb, mouth-watering and to DIE FOR. Just you wait.
One of things I love about having grocery shopping as a hobby are the ideas that come about as I’m cruising down the aisle. I wanted to think of a way to incorporate a healthier crust — most pie crusts are saturated in butter and refined white carbs. As I strolled down the cereal aisle … I took a peak at my favorite cereal .. Raisin Bran. Then I’m thinking … a CINNAMON BRAN CRUST for my pumpkin pie?! SCORE.
3 cups bran flakes
2 tbsp low glycemic agave
1 tbsp light brown sugar
5 tbsp water
1 tbsp cinnamon
1 can pure pumpkin puree
1 can fat free sweetened condensed milk*
2 egg whites, 1 egg
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp pumpkin spice
1/2 tsp baking soda
1/4 tsp salt
1. Preheat oven to 375F for about 10 minutes.
2. In a bowl, pour in 3 cups of bran flakes and crush it with a spoon. Add agave, brown sugar,
water, cinnamon. Use a fork to mix it evenly together. The water binds the flakes together.
3. Spray a 9’in pie pan with non stick and distribute the mixture through out the pan. Use your hands to
press it to the pan so it creates a nice crust.
4. Place in oven and let it bake for about 10 minutes.
5. In the mean time, whisk together eggs, pumpkin puree, fat free sweetened condensed
milk (makes all the difference to the texture of the pie), cinnamon, baking soda, nutmeg,
ginger, pumpkin spice, salt.
6. Remove the crust from the oven and pour the pumpkin filling into the pan.
7. Place in oven and let it bake for about 45-55 minutes. Check periodically with a toothpick. If it comes out clean, then your pie is ready!
8. For best taste and results, leave it in the fridge overnight to let it chill just in time for the ultimate Thanksgiving feast! Or if you’re making this tomorrow morning, chill early so it can be ready for dinner.
I wish you all a happy Thanksgiving! It should never that this is the only time that you’re thankful for all the amazing things in your life. Count your blessings everyday. Be thankful for the warm ground your feet touches when you wake up in the morning, for the ceiling over your head when you sleep at night, for the janitor who cleans your school or work’s bathroom, for the fresh air you are able to breathe, for the sun glistening in your face, for the books you have on your shelf, for the dinner your mother made you, for the 5 minutes your busy professor/co worker/ boss took out of their day to help you, for the ability to be able to EXERCISE. BE THANKFUL FOR EVERY LITTLE THING EVERY GRATEFUL DAY. I know I am, since 10 years old I go to sleep at night praying for the things I am thankful for in my life. And I will continue to for as long as I’m alive.
Oh and while your counting your blessings, be thankful for this pumpkin pie too cause it’s just that good.