Pumpkin Pie with Walnut Crust (Gluten-Free)
This holiday treat is rich in protective carotenoids that give pumpkin its deep orange color. While still relatively high in calories and fat, this variation provides about 75 fewer calories than the traditional version made with a pastry crust. It’s also lower in sugar and saturated fat, and higher in fiber. And it’s gluten-free. For those allergic to cow milk, you can substitute a 5-oz. package of Chevre cheese (made from goat milk) for the half and half cream. (This will give the filling a more firm texture.)
- 1 cup walnut pieces
- 2 tbsp. rolled oats, ground into flour
- 2 tbsp. sugar
- ¼ tsp. salt
- 1 15-oz can pumpkin puree (about 2 cups puree)
- 3/4 cup half-and-half cream (organic preferably)
- 3 large eggs
- ½ cup brown sugar
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. ginger
- ¼ tsp. salt
Heat oven to 350-degrees. Grind the rolled oats in your blender or VitaMix. Add the walnuts, sugar, and salt. Process together until the walnuts release their oils and the mixture comes together (like pie crust dough). Press this nut dough into a large pie pan (at least 9-inch diameter at bottom). Bake for 5-10 minutes to set slightly. (Watch to make sure crust doesn’t burn).
Meanwhile, mix together the pumpkin, cream, eggs, brown sugar, spices, and salt. Pour the pie filling into the crust and return to oven. Bake for 45-50 minutes until set (knife stuff into center comes out clean). Pie will continue to solidify somewhat as it cools.
Makes 8 generous servings (half-and-half version). Each serving provides about 240 calories, 6g protein, 14g fat (3g sat), 90 mg cholesterol, 25g carbohydrate, 19g sugar, 3g fiber, 115 mg sodium, 250 mg potassium, 75 mg calcium, and 45 mg magnesium.