Kelly's 'Healthy' Pumpkin Pie Recipe (Did I mention it's delicious??)

Pumpkin pie is one of my favorite holiday desserts, so combining that with a love of baking, I knew I needed to find a way to make it healthier. I found a pumpkin pie recipe made with a whole wheat crust, then tweaked it and made it my own (the original recipe is linked at the bottom). It turned out great! I am anxious to share it with the family for Thanksgiving and see what they think!

Prep Time: 15 Min 

Cook Time: 45 - 50 Min

Yield 1 -9-inch pie
Ingredients:

Crust:

• 3/4 cup whole-wheat flour
• 1/2 cup old-fashioned oats, finely ground
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/3 cup cold butter, cut into small pieces
• 4 tablespoons very cold water, or as needed

 Filling:

• 1/2 cup raw honey
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 and 3/4 teaspoon pumpkin pie spice
• 2 large eggs
• 1 (15 ounce) can 100% Pure Pumpkin
• 1 (12 fluid ounce) can fat free evaporated milk

Directions

1. For Crust: Combine flour, ground oats, cinnamon and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle with water; blend together with a fork until mixture holds together.
2. Shape dough into ball; place on lightly floured sheet of wax paper (I just used my clean counter top). Roll out dough to 1/8-inch thickness. Lift sheet of wax paper and invert dough into 9-inch deep-dish (4-cup volume) pie plate; slowly peel away wax paper. Trim excess crust. Turn edge under; crimp as desired.
3. For Filling: Mix salt, baking soda and pumpkin pie spice in small bowl. Beat eggs in large bowl. Stir in pumpkin, honey, and spice mixture. Gradually stir in evaporated milk*.
4. Pour into pie shell.
5. Bake in preheated 400 F oven for 20 minutes. Reduce temperature to 325 degrees F; bake for 45 - 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

*I did not use the whole can of evaporated milk to help compensate for the gooey texture of the honey. I only used about 75% of the can.

Tips:

• Substitute whole-wheat pastry flour for a finer textured, flakier pie crust.
• Oats can be finely ground in a food processor or blender.
• Do not freeze, as this will cause crust to separate from the filling.

Happy Thanksgiving!!

http://allrecipes.com/Recipe/whole-grain-pie-crust-with-libbys-famous-pumpkin-pie-filling/detail.aspx