Friday, November 9, 2012

Fresh Maple Pumpkin Pie

     Pumpkin pie is something I look forward to every Thanksgiving. In my family, there is no special recipe. I'm pretty sure my mom just follows the recipe on the side of the can of pumpkin, and it's delicious don't get me wrong.We just don't have a special family recipe.  So, I set out to find a healthy (or at least healthier) and delicious pumpkin pie recipe that we can all look forward to each year.
     The first difference in this recipe is the crust. Instead of a flaky, buttery crust my pie has a graham cracker crust. I was a little nervous that I would miss a "regular" crust, but I promise you won't! The graham crust caramelizes as it bakes!The second change is that I used fresh pumpkin. It's really not as hard as you think! Finally, I replaced some of the sugar and sweetened condensed milk with maple syrup and low-fat milk.
     This pie is fantastic. We gave half of it to our fellow pumpkin-pie loving friends, and they loved it too. Using fresh pumpkin really does make a more delicious pie! And adding in healthy ingredients means you can eat it and not feel guilty.You can even make pumpkin seeds. This is the recipe I followed for that.

Nutritional Information:
Serving (1/12 pie): 159 cal, 30g carb, 3g fat, 4g protein, 22g sugar, 1g fiber
Fresh Maple Pumpkin Pie

by Robin
Prep Time: 60 min
Cook Time: 80 min
Ingredients (serves 12)
  • 1 pie pumpkin (you'll have lots leftover too!)
  • 1-1/2 cups graham crackers (about 11 crackers)
  • 3 Tbl non-fat plain greek yogurt
  • 2 Tbl brown sugar
  • 1-1/2 c pureed pumpkin (from pie pumpkin above)
  • 1-1/4 c low-fat milk
  • 2 eggs
  • 1 Tbl milled flax seed + 3 Tbl water (or 1 more egg instead of flax/water)
  • 6 Tbl sugar
  • 4 tsp stevia
  • 1/2 c maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1-1/4 tsp pumpkin pie spice
Instructions
Preheat oven to 350*
Cut pumpkin in half and clean out all the seeds and strings.
After cleaning, cut those halves in half so you have four pieces.
Place them, cut side down, on a jelly roll pan. Add a little water to the bottom of the pan.
Bake 45-60 minutes, or until the skin starts peeling off.
Let it cool enough to handle. Scoop out the flesh and add to a food processor. Puree until smooth.
Combine crushed graham crackers, yogurt, and brown sugar. Press into a 9-inch pie plate, and bake for about 5 minutes.
In a large bowl, combine the remaining ingredients.
Pour into crust, and bake 70-80 minutes or until a knife in the center comes out clean. Keep watch on the crust. If it starts to burn, cover the edges with foil.
Cool on a wire rack, and refrigerate leftovers.
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