Arrowroot Pumpkin Pie Recipe


Preparation Time10 MinCooking Time1 Hr 0 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Health IndexHealthyServings6
Main Ingredient


 Fat free date delight cookies6 1⁄4 Ounce, ground into fine crumbs to make1 1/2 cups (1 Box Health Valley)
 Egg whites3 , lightly beaten
 Canned solid pack pumpkin16 Ounce (1 Can)
 Maple syrup1⁄2 Cup (8 tbs)
 Cinnamon1 1⁄4 Teaspoon
 Ginger1⁄4 Teaspoon
 Cloves1⁄4 Teaspoon
 Nutmeg1 Dash
 Arrowroot1 Tablespoon
 Evaporated skim milk12 Fluid Ounce (1 Can / 1 1/2 Cups)

Nutrition Facts

Serving size

Calories 246 Calories from Fat 3

% Daily Value*

Total Fat 0.33 g0.5%

Saturated Fat 0.14 g0.69%

Trans Fat 0 g

Cholesterol 12.5 mg

Sodium 164.7 mg6.9%

Total Carbohydrates 53 g17.8%

Dietary Fiber 4.1 g16.2%

Sugars 35.4 g

Protein 9 g18.5%

Vitamin A 239.6% Vitamin C 5.5%

Calcium 21.6% Iron 13.5%

*Based on a 2000 Calorie diet



1.Pre-heat oven at 425 degrees Farenheit.
2.To prepare pie crust crumble cookies.
3.Wet fingers with water
4 In a 10 inch glass pie pan, spread cookies evenly using moistened fingers, pressing the crumbs against the bottom of the dish.
4. Refrigerate until required.

5. In a large bowl, add egg whites, pumpkin, arrowroot, evaporated milk, maple syrup and spices.
6. Mix all the ingredients until well blended.
7. Remove prepared pie crust from refrigerator. Pour the mixed ingrediants into the pie crust pan.
8.Using a spatula smoothen the top of the pie evenly.
9. Bake at 425 Degrees Farenheit for 15 mins in the oven.
10. Reduce the temperature to 325 Degrees Farenheit and continue to bake for 30-40 minuites.
11. Insert a knife or toothpick. If it comes out clean, the pie is ready


12.The pumpkin pie may be served with a scoop of vanilla ice-cream.