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More delightful healthy desserts that are cholesterol free and low calorie.

healthy dessert recipes


You can prevent or treat fatal diseases with the right diet. Learn more about our healthy eating guidelines

healthy eating guidelines

Homemade Pumpkin Custard Pie with Fat-free Pie Crust


Pumpkin Custard Pie with Fat-free Pie Crust


This very tasty pumpkin custard pie recipe is a healthy combination from Dr. Neal Barnard's "Food for Life" cake recipe and Mary McDougall's fat-free pie crust.

It is a vegan homemade pumpkin pie that not only tastes delicious, but is also heart healthy and entirely cholesterol free.

The beta-carotene in pumpkin is a great antioxidant to fight the free radicals that can stimulate cancer growth. Vitamin A in pumpkin also ensures proper immune functions. Now that's another reason to have a second helping!


Serves: 6-8 /Ready in: 1.5 hrs / Calories per serving: 200

Great for: heart healthy, low cholesterol, healthy dessert, low calorie, vegan

Nutrients: beta-carotene, potassium, fiber, vitamins B6, C, E, thiamin, niacin, riboflavin, folate, iron, magnesium, phosphorus, copper, manganese


Ingredients for pie:

  • 1 1/2 cups organic soymilk
  • 4 tablespoons cornstarch
  • 1 1/2 cups cooked organic pumpkin
  • 1/2 cup organic raw sugar
  • 1/2 teaspoon unprocessed sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 9-inch prebaked fat-free pie crust (see below)

Ingredients for pie crust:

  • 1 cup grape-nuts cereal
  • 1/4 cup natural apple juice concentrate

Directions for fat-free pie crust:

Preheat the oven to 350 degrees F. Mix the grape-nuts and apple juice concentrate. Pat into a 9-inch pie pan. Bake for 10 minutes, then cool before filling.


Directions for pumpkin custard pie:

  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, whisk together the soymilk and cornstarch until smooth, then blend in the pumpkin, sugar, salt, cinnamon, ginger, and cloves.
  3. Pour into the pie shell and bake for 45 minutes, or until it is firm. Cool it before cutting.

Go back to top of Pumpkin Custard Pie page or take a look at our Almond Carob Pudding.