Who says you should enjoy the pleasure of eating pumpkin pie only at Thanksgiving? Dig into the silky custard even in the middle of winter, but without piling on the pounds. To make your pumpkin pie healthier and tastier, follow these simple steps to create a dessert that’s under 200 calories per serving:
- The traditional crust is quite fatty, and could send your blood pressure and cholesterol through the roof. Fix it by using whole wheat pastry flour for a vitamin B and folate boost, and increased fiber and protein. Swapping the butter with olive oil is good for you too, but if you do wish to use butter, pick the grass-fed variety only.
- Can live without the crust? Simply sprinkle some crushed graham crackers on top for a crust-less treat that still has good texture.
- Ditch the sugar in your recipe and replace it with Stevia, but if you’re allergic to that too, add honey or maple syrup, both of which are sweeter than sugar.
- Use canned pumpkin purée, which is infinitely easier and actually contains 20 times the beta carotene of fresh pumpkin.
- Lastly, don’t forget to sprinkle plenty of spices like nutmeg, cinnamon and clove on your pie. Nutmeg has a natural organic compound called myristicin, which is known to shield your brain against degenerative disease such as Alzheimer’s. Clove has antioxidant, anti-septic, local anesthetic, anti-inflammatory, rubefacient (warming and soothing), carminative and anti-flatulent properties. Cinnamon is great for regulating blood sugar, among other benefits.
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