Pumpkin Pie

This holiday staple should be served year-round

Dec 4, 2006
Outside Magazine
Pumpkin Pie

It's no secret that pumpkins are packed with the powerful antioxidant beta-carotene. But experts now say that eating pumpkin pie—a slice of which contains as much beta-carotene as a handful of carrots—may be one of the best ways to reap the rewards. According to studies published in The American Journal of Clinical Nutrition, the fat in the pie helps your body absorb the carotenoids (antioxidants that give pumpkin its color) and convert them to vitamin A.

2 cups cooked, pureed pumpkin
or organic canned pumpkin
1 cup maple syrup
2 tbsp blackstrap molasses
2 tsp cinnamon
1 tsp sea salt
1 cup milk
1 cup date sugar
1 tsp ground cloves or allspice
2 tsp powdered ginger
2 eggs, beaten
1 pie crust

Preheat oven to 375 degrees. In a large bowl, beat all ingredients until smooth. Spread filling into pie crust and bake for ten minutes. Turn oven down to 350 degrees and bake another 40 minutes or until pie is firm in the center.

Filed To: Nutrition

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