This healthy twist on an American classic was the hit of our healthy Thanksgiving dinner in Cartagena, Colombia. Not only is it delicious, but it is also incredibly easy. Impress your family & friends with the fantastic flavor- they wont miss the fat!

Pumpkin isn’t just tasty, it also provides a number of health benefits. Pumpkin contains dietary fiber, antioxidants, lots of vitamins- including C and A, Omega-3 fatty acids, folate, potassium, and manganese, all at just 79 calories per cup. As such, pumpkin is a great choice for healthy cooking and baking.

Preperation time:5-10 minutes

Cooking time: 60-75 minutes

Makes: two 9-inch pumpkin pies

Ingredients:

• 2 9-inch unbaked pie shells (we made our own
• 2 standard (398 ml) cans pumpkin
• 6 large eggs (equivalent to 7 medium eggs or 8 small)
• 1 cup skim milk
• 1 cup raw organic cane sugar
• 4 teaspoons cinnamon
• 1 teaspoon ginger
• 1 teaspoon cloves
• ¼ teaspoon nutmeg
• ¼ teaspoon salt

Directions:

• Preheat oven to 425 Fahrenheit
• If pie shells have just come out of the freezer, warm them in the oven for a couple of minutes, just until warm to the touch.*
• Beat eggs lightly with a whisk.
• Add all other ingredients and beat until smooth.
• Pour into pie shells.
• Bake 15 minutes and then reduce temperature to 350 Fahrenheit and bake for another 45-60 minutes.
• Test for doneness with toothpick starting at approximately 45 minutes after lowering the oven temperature, and every 5 minutes thereafter. The toothpick should come out clean or nearly clean when the pies are done.
• Enjoy!

* We prepared our own healthy pie shells with water, wheat flour & salt. They are not that flavorful, but are perfect for letting the pumpkin & seasonings shine! You can also purchase pre-made shells at your local store.