Pumpkin Pie Custard with Spiced Streusel

As part of the menu I developed for this year’s The Biggest Loser Thanksgiving menu, I made this lower fat, lower calorie take on pumpkin pie. Yes, removing the crust immediately helped, but I also tweaked it in a few other ways: using lite coconut milk instead of cream, fewer eggs, and a whipped tofu topping so it’s also vegetarian and dairy-free. It may sound like a lot of substitutions, but the result is a spiced, subtly coconut crustless pie that’s every bit as decadent (in flavor) as the original.


Aida Mollenkamp Easy Healthy Dessert Recipe Pumpkin Custard

Pumpkin Pie Custard with Spiced Streusel and Whipped Cream Recipe

By the numbers: A typical serving of traditional pumpkin pie with whipped cream is about 380 calories, but a slice of this pie has only 230 calories (or, if you skip the nut streusel topping, only 140 calories).

Makes 10 servings

Total Time: 1 hr to 1 hr 30 mins

Hands On Time: 15 to 20 mins

Ingredients

For the pie:

3 cups pumpkin puree
4 egg whites, lightly beaten
1 large egg, lightly bean
1/2 cup agave nectar, honey, or brown rice syrup
1/2 cup lite coconut milk
2 tablespoons white whole wheat flour
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt

For the streusel:

1 cup raw pecans and walnuts
2 tablespoons raw hulled pumpkin or sunflower seeds
1 tablespoon dry quinoa, sesame, chia, or flaxseeds
1 large egg white, lightly beaten
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1 tablespoon agave nectar

For the whipped cream:

(makes 1 cup = 10 servings)
8 ounces firm tofu* (see note)
3 to 4 tablespoons agave nectar, honey, or brown rice syrup
2 teaspoons pure vanilla extract
1/2 teaspoon lemon juice
Pinch of kosher salt


Instructions

To make the pumpkin pie filling:

Combine everything a large bowl and whisk until smooth and evenly combined. Heat the oven to 350°F and arrange a rack in the middle.

Coat 10 (4 to 6 ounce) ramekins (or, alternatively, a 9 1/2 inch deep dish pie plate) with baking spray and divide filling evenly among containers. Bake until filling is just set in the middle, about 45 to 50 minutes. Remove from the oven and let cool slightly before serving or chill and serve cold, if desired. (Can be made up to 5 days in advance and stored refrigerated until ready to use.)

For the streusel:

Heat the oven to 350°F and arrange a rack in the middle. Combine all ingredients in a medium bowl and stir to combine evenly. Line a rimmed baking sheet with parchment paper then coat with a very thin layer of baking spray.

Turn streusel onto sheet and bake, stirring a few times, until just brown on the bottom, about 20 to 25 minutes. Remove from sheet pan to cool completely. (Can be made up to 5 days in advance and stored at room temperature in an airtight container.)

For the topping:

Combine all ingredients in a blender and process until smooth, stopping to scrape down the sides as needed. If the mixture isn’t blending, add 2 to 3 tablespoons of water, or as much need to the consistency of your liking. Place in a container, cover, and refrigerate at least 1 hour before using. (Can be made up to 4 days ahead.)

*Note: Make sure to drain and rinse the tofu before using.


Nutritional information (per serving):

Calories 230
Fat calories 100
Total fat grams; 11
Sat fat grams, 2
Cholesterol mg 20
Sodium mg 180
Total carbohydrates g 28
Fiber g 2
Sugars g 21
Protein g 7
Vitamin A IUs %; 70
Vitamin C % 6
Calcium % 4
Iron % 8

Nutritional information for pie without nut streusel (per serving):

Calories 140
Fat calories 15
Total fat grams; 2
Sat fat grams, 1
Cholesterol mg 20
Sodium mg 180
Total carbohydrates g 26
Fiber g 1
Sugars g 21
Protein g 5
Vitamin A IUs %; 70
Vitamin C % 6
Calcium % 2
Iron % 4

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