Friday, November 29, 2013
Healthy Pumpkin Pie Recipe
I have a confession guys... I'm incredibly sneaky - and I guess a bit of a risk taker too. You see, I'm quite confident with my healthy baking and ability to create healthy recipes that taste incredible - many of you have experienced it to as you've tried your own versions of Southern In-Law recipes.
This ability to create healthier versions of traditional recipes means that sometimes I lie.... I know lying is a sin - but trust me, I only lie for a short little while.
You see, you tell someone that's not a healthy eater that they're about to eat something healthy or healthier - they'll either not eat it or judge it as a healthy food.
You tell someone that they're about to eat a pumpkin pie you made following a traditional recipe and then you get responses like these two:
Jesse: I knew I married you for a reason - this is better than Nita's, better than any pumpkin pie I've ever had - homemade or store bought. Holy oh my goodness yum this is incredible. Oh wow, I can die happy now.
Uncle Noel: If you make this for my birthday, I'll give you $100 bucks! BEST FRICKEN PIE EVER!!!!
Then I told them it was healthy - and what responses did I get then? NO way?! You've done it again! No one can ever complain about healthy eating again. Heck Kristy I'm following a Southern In-Law diet.
Sure, I didn't make the crust - but that's because I wanted it to be perfect for thanksgiving. You see, I might make awesome cakes, muffins, slices, bars and everything else - but I'm not a pastry queen. I'm working on a healthy pie crust recipe, but even with a storebought pie crust, you're still getting a healthier lower calorie and lower guilt pie.
I will keep on working on that pie crust though so don't worry - hopefully soon I'll have a gluten free healthy pie crust recipe to share with you all! I'm also going to test this pie out as a crustless pie recipe so bear with me!
Now I must apologise for my poor photos in this post but we only had one measly little slice left to photograph and last night the lighting wasn't good enough to get a clear shot! But most importantly, we wanted to share this recipe with you!
Healthy Pumpkin Pie Filling makes enough for one medium pie
2 cups (~440g/15.5 oz) pumpkin puree*
1 large egg
1/4 cup egg whites
1/2 cup milk of your choice (dairy or non dairy works fine)
3 tsp (~15g) butter or margarine/dairy/non dairy spread**
1/3 cup (~75g) brown sugar
1 1/2 tbsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
Preheat your oven to 180°C/355°F
If making your own crust, prepare this in advance (we used a store bought crust)
In a food processor, blend all of your ingredients until smooth and incorporated.
Pour your pie filling into your pie crust and bake until set and a skewer/knife inserted into the centre comes out clean.
Our pie took around an hour - if the edges of your pastry start to cook faster than your filling, cover the pastry edges with foil.
Allow to cool before chilling in the fridge.
Serve cold, room temperature or warm depending on your preferences.
*We made fresh pumpkin puree by roasting and pureeing butternut pumpkin (our favourite) in a food processor. You can used canned pumpkin or make your own using whatever pumpkin you can get your hands on!
**We used Devondale Light for this pie but you can use whatever you have at home - butter, margarine spreads or non dairy spreads like nuttelex or earth balance
But tell me, what's your favourite holiday dessert?
Which one has the most memories for you?
For me, it was always my Mum's Christmas Pudding but now that I can't eat most of the things in the pudding I make my own Healthy Christmas Pudding Muffins. My ultimate holiday dessert would have to be our Healthy Gingerbread Cookies.
Don't worry that Google Reader is closed, follow Southern In-Law on Facebook, Twitter, Instagram, Pinterest, Bloglovin and Feedly. You can also sign up to Southern In-Law's Weekly Newsletter here.