Friday, October 9, 2009

P-p-p-Pumpkin Pie..

Enough said.

Healthy Pumpkin Pie Recipe

Ingredients: Crust

1 ¼ C gingersnap crumbs (whole wheat if you can find them)

2 Tb Sucanat (or Sugar)

¼ C tablespoons reduced fat olive oil margarine, melted

Ingredients: Pie Filling

1 (15 ounce) can of pumpkin (1 3/4 cup)

1 Cup skim milk or low-fat soymilk

3 egg whites

2/3 reduced fat graham cracker crust (take off the sides of the crust and discard)

3/4 cup Sucanat (or sugar)

Pumpkin pie spice (or 1tsp Cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves)

2 egg whites, for the crust


Stir together all ingredients.

Spray a 9" pie pan with Crisco spray

Press the mixture onto the sides and bottom of the pan.

Bake in a pre-heated 350 °F oven for 10 minutes

Cool on a rack

Brush the pie-crust with 2 egg whites

Cook at 350 degrees for 5 minutes, this will help prevent it from becoming soggy later on.

Pie Preparation:

Pre heat your oven to 425°F

In a bowl, mix together the pumpkin, milk and three egg whites until the mix is very smooth.

Slowly stir in the Sucanat, 1/4 cup at a time.

Mix in the pumpkin spice (or alternative spices listed above). Once well mixed, taste to see if it’s good, if not add a bit more until preferred taste is achieved.

Pour pumpkin mixture into the pie crust and use a spatula to spread it out evenly.

Bake for 15 minutes at 450°F, then remove from the oven, reduce heat to 350°F and cook for another 45 minutes.

Allow your pie to cool for 5-10 minutes then enjoy!

Happy Healthy (minus the crust, to be honest.. but it’s good for those not in the 10lb challenge) Thanksgiving every one!

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