The Fall is officially here which means time for a healthy version of one of my favorite deserts, Pumpkin Pie. Head out to the pumpkin patch with your loved ones and enjoy nature during the beautiful Fall weather. Then head to the kitchen and create your healthy masterpiece. Here is the how to:
- Pie Pastry (pastry recipe follows)
- 1 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 4 large egg whites, or 8 teaspoons dried egg whites, reconstituted according to package directions
- 1 15-ounce can unseasoned pumpkin puree
- 1 cup evaporated fat-free milk
- 1 teaspoon vanilla extract
- 3/4 cup whole-wheat pastry flour
- 3/4 cup all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 4 tablespoons cold butter, (1/2 stick), cut into small pieces
- 1 tablespoon canola oil
- 1/4 cup ice water, plus more as needed
- 1 large egg yolk
- 1 teaspoon lemon juice, or white vinegar
- Prepare Pie Pastry and then refrigerate.
- Position rack in lower third of oven; preheat to 425°F. Coat a 9-inch pie pan with cooking spray.
- Whisk sugar, cinnamon, nutmeg and salt in a large bowl. Add eggs and egg whites; whisk until well blended. Add pumpkin, whisking until smooth. Whisk in milk and vanilla.
- Roll out the dough on a lightly floured surface into an 11-inch circle. Drape the dough over the rolling pin and fit it into the prepared pie pan. Trim the pastry, fold the edges under and flute. Place the pie pan on a baking sheet. Pour the filling into the crust.
- Bake the pie for 10 minutes. Cover the edges with strips of foil to prevent overbrowning.
- Reduce oven temperature to 325°; bake until the center barely jiggles when the pan is tapped, 55 to 60 minutes more. Transfer to a wire rack and let cool.
Per serving: 341 calories; 10 g fat ( 5 g sat , 2 g mono ); 95 mg cholesterol; 55 g carbohydrates; 10 g protein; 3 g fiber; 231 mg sodium; 280 mg potassium.
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Check out last weeks features healthy recipe by clicking here.