Pumpkin Pie with Quinoa Crust

Looking for a Thanksgiving dessert “healhified”?

Check out this Pumpkin Pie with a Quinoa Crust!

Total Time: 1 hr. 20 min.

Prep Time: 10 min.
Cooking Time: 1 hr. 10 min.
Yield: 9 servings

Ingredients for Crust:
¾ cup dry quinoa
1/3 cup chopped raw walnuts
1 tsp. ground cinnamon
2 Tbsp. coconut oil
¼ cup pure maple syrup (or raw honey)

Ingredients for Filling:
1 (15-oz.) can pumpkin puree
2 large eggs, lightly beaten
1 tsp. pure vanilla extract
¼ cup pure maple syrup (or raw honey)
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. fine sea salt
2/3 cup evaporated nonfat milk

Preparation for Crust:
1. Preheat oven to 400° F.
2. Grind quinoa in a clean spice or coffee grinder until finely ground.
3. Place quinoa, walnuts, and cinnamon in a food processor; pulse until well mixed.
4. Combine quinoa mixture, oil, and maple syrup in a medium bowl; mix well.
5. Press mixture into 9-inch pie pan. Bake for 8 to 10 minutes or until golden brown. Cool.

Preparation for Filling:
1. Reduce oven temperature to 350° F.
2. Combine pumpkin, eggs, extract, and maple syrup in a medium bowl; whisk to blend.
3. Add cinnamon, nutmeg, salt, and milk; mix until just blended.
4. Pour pumpkin mixture into cooled crust.
5. Bake for 45 to 60 minutes, or until knife inserted in the center comes out almost clean. Cool completely on wire rack. Refrigerate until ready to serve.


Nutritional Information (per serving):

Calories: 203
Fat: 8 g
Saturated Fat: 3 g
Cholesterol: 41 mg
Sodium: 108 mg
Carbohydrate: 28 g
Fiber: 3 g
Sugar: 15 g
Protein: 6 g
Let me know if you decide to give it a try!

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