We took pumpkin pie and gave it a healthy twist: a tasty quinoa crust. So you can enjoy all of the rich, satisfying flavor of this classic dessert — without all of the guilt.
- 3/4 cup cooked quinoa
- 1/2 cup walnuts
- 4-5 dates, pitted and softened
- 2 tablespoons honey
- 2 cups pumpkin puree (homemade or canned)
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 1/2 cups cold heavy cream (substitute fat-free half-and-half for an even lighter recipe)
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- Preheat oven to 400 degrees F. Spray a muffin tin with non-stick spray.
- In a food processor, combine all ingredients for the crust. Pulse food processor until all ingredients come together and start to form a dough.
- Place a scoop of about 1/8 cup of dough to each muffin tin receptacle. Use fingers to form a crust along the bottom and sides. Set aside.
- For the filling, combine the pumpkin puree, sugar, brown sugar, cinnamon, nutmeg, allspice, cloves and salt in a medium saucepan set over medium heat. Cook, stirring until the mixture begins to bubble and becomes fragrant, around 5 to 7 minutes. Transfer mixture to a medium bowl. Stir in the cream (or half-and-half). Whisk in the vanilla and eggs.
- Scoop filling into prepared mini crusts. Bake at 400 degrees for 5 minutes.
- Reduce the oven temperature to 350 degrees and bake until the pies no longer jiggle in the centers, about 15-20 minutes.
- Once the pies have cooled completely, use a sharp knife to loosen around the edges and then a rubber spatula to gently scoop the pies out onto a tray or platter.
Serving Size: 1 mini pie
Amount Per Serving
- Calories: 170
- Saturated fat: 1g
- Protein: 4g
- Dietary fiber: 2.6g
- Cholesterol: 20mg
- Sodium: 96mg