Healthy Halloween Pumpkin PieCooking Dish: 9 inch Pie Plate
Prep Time: 1.5 Hours (on your feet = burning calories)
Cook Time: 2 Hours (for you to relax after all that work)
Serves: 8 (people, not you 8 times in one day ok!)
IngredientsPie Base (no cheating!):
2 Cups of All Purpose Wholemeal Flour
1 tbsp Organic Brown Sugar
¼ tbsp Low Salt
1 Cup Low Fat Butter or Oil Spread (cut into cubes)
2 Egg Yolks (Organic)
3 tbsp Milk (Organic)
Dried Beans
Filling1 ½ Cup of pre-cooked (fresh) Pumpkin
½ Cup of Organic Brown Sugar
2/3 Cup Low Fat Crème Fresh
6 ½ tbsp of Evaporated Skim Milk
¼ tsp of (natural) Vanilla Extract
1 ½ tsp of Ground Ginger
1 tsp of Ground Cinnamon
1 tsp of Ground Nutmeg
Pinch of Ground Clove
Pinch of Low Salt
2 Whole Eggs
1 Egg Yolk
DirectionsMake the Pie Dough (the night before is best): In a bowl, combine the flour, sugar, and salt and mix together. Add the butter and continue mixing until the mixture holds together when you clump it, and there are small lumps of butter still visible.
Next, whisk together the yolks and milk in small bowl.
Add the yolk mixture to the flour mixture and stir until a dough forms. Transfer the dough to a sheet of cling wrap, wrap well and store in the refrigerator overnight.
Lightly flour the work surface, roll half of the dough into a 11 to 12-inch circle about 1/8 inch thick. Line the pan with the dough and crimp the edges. Chill the pie shell for about 30 minutes.
Preheat the oven to 350 degrees F.
Line the pie shell with aluminium foil and fill with dried beans. Bake the shell until golden brown, about 45 minutes. Remove the foil and beans.
Next, cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a cooking tray lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
Then, in a medium saucepan, mix together the pumpkin and sugar. Cook over medium heat, stirring frequently, until reduced and thick, about 15 to 20 minutes. Remove from the heat and whisk in the crème fresh, milk, vanilla, ginger, cinnamon, nutmeg, clove, salt, eggs, and yolk. Pour the filling into the pie shell and bake until set, about 45 to 55 minutes. Cool and serve with a dollop of crème fresh and a sprinkle of crushed pecans, cinnamon or nutmeg.
Calories per slice: 286
Enjoy!
