The pumpkin used in this pie recipe is rich in two important carotenoids, lutein and zeaxanthin, that protect the eye from free radical damage. That, coupled with the cinnamon, provides a end of dinner burst of antioxidants.
Pumpkin Pie
Pie Crust
- ¾ cup rice flour
- 1 teaspoon honey
- ¼ tsp sea salt
- ½ teaspoon cornstarch
- 1/3 cup extra virgin olive oil
- 2 tablespoons cold water
Preparation
- Preheat oven to 350°.
- Stir dry ingredients together, making sure cornstarch is evenly distributed. Cut in olive oil and add honey.
- Add cold water a little at a time until a ball is formed. Roll dough to 1/8″ thickness between two sheets of aluminum foil.
- Peel top sheet of foil off, and invert dough onto a 9″ pie pan.
- Peel off other foil sheet. Prick dough with fork, and bake at 350° for 15 minutes until brown.
Pie Filling
- 1 (15 ounce) can pumpkin (about 1 ¾ cup)
- 8 ounces skim milk or low-fat soy milk
- 3 egg whites
- ½ cup Stevia
- Pumpkin pie spice to taste
- Cinnamon to taste
Preparation
- Preheat oven to 425°.
- Mix pumpkin, milk, and egg whites until smooth.
- Gradually stir in Stevia (¼ cup at a time).
- Add the pumpkin pie spice, taste, add more if needed.
- Pour into crust and spread evenly.
- Bake in the oven for 15 minutes then reduce the temperature to 350° and bake for another 45 minutes (may vary depending on ovens).
- Lightly sprinkle cinnamon on top and let cool.
What other antioxidant rich desserts are you planning to serve on Thanksgiving?
Dear Dr. Perricone,
Thank you for the wonderful Thanksgiving recipies and helpful tips to avoid over indulging, I found the info most helpful. I have been using your skincare for over 3 years now and my skin looks very good for a 63 year old gal! I am never taken for my age which is wonderful but even more importantly since using your products the rosacia that I sufferred with for over 20 years is long gone along with the prescription medication that I disliked using. Thank you for all the wonderful work you do to keep us youthful and healthy…
thank you so much for the pie crust recipe..i was surprised to find you using olive oil for the oil need to make a flaky crust..i intend on making several crust and freezing them for future us..amazing!
I have been using all of your recipes and I am very excited about using some of these on Thanksgiving! I do not, however, seem to be able to use Stevia as it leaves a “chemical” taste in my mouth. I will try to use Agave, Honey & Molasses as an alternative or maybe even Maple syrup as an alternative. I never use white or brown sugar anymore and when I do sweeten, I use an eighth of what I would have previously used. Any other suggestions would be appreciated!
Thank you for all of the recipes and tips for healthy eating!
Hi MBJ,
why not try “Xylitol” instead – its natural (birch tree extract), has a low GI, is good for your teeth, has half the calories of normal sugar – and the best: it (almost) tastes like real sugar!