Healthy Pumpkin Pie with Whipped Cream


Healthy Way’s Pumpkin Pie with naturally sweetened Whipped Cream is oh so good and oh so good for you! If you’re going to have desert, try this recipe to help you lose weight the healthy way. This pie will also keep your blood sugar levels stable for those who have diabetes or just want to stay healthy.

Serves: 8 Servings Equals 1 slice = ½ starch and ½ protein on our healthy weight loss plan.

Preheat oven to 350 degrees F

1 can (15 ounces) pumpkin, unsweetened
1 can fat-free evaporated milk
1 tsp vanilla extract
2 eggs
1 tablespoon pumpkin spice (or 2 teaspoons cinnamon, 1 teaspoon ginger and ½ teaspoon nutmeg)
½ cup xylitol or ¾ cup coconut sugar

1 package bran muffin mix
1/3 cup unsweetened applesauce
1 egg

10 ounce package Mori-Nu Silken tofu
4 teaspoons xylitol or stevia or coconut sugar
1 tsp vanilla extract
1 tablespoon fat-free soy milk or canned non-fat evaporated skim milk
Directions for making Pumpkin Pie Crust, Filling and Whipped Cream

First prepare the crust:
Beat the egg
Add in the applesauce
Add in the muffin mix
Press into a greased 9” deep dish glass pie pan
Cook at 350 for 8-10 minutes then put aside to fill
Then Prepare the filling:
In a blender or food processor mix until smooth: Pumpkin, Milk, Pumpkin spice and Sugar substitute. Add in both eggs and quickly blend. Pour mixture in cooked crust and bake for 50-60 minutes until pie is firm. Cool at least 15 minutes before topping with the whipped cream.

Now prepare the whipped cream
Place all ingredients in a blender or food processor and blend until very smooth. Add more soy milk (a teaspoon at a time) if mixture remains too thick.
Place in a covered container and refrigerate until chilled.

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Cheladee Bianchini