pie

Awesome Autumn Pumpkin Pie

on October 14 | in Healthy Recipes | by | with No Comments

Makes 8 servings, each containing 153 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 34g Carbohydrate; 0mg Cholesterol; 264mg Sodium; 3g Fiber

Ingredients:

  • 1 1/2 cups 2% milk
  • 2 eggs
  • 1 tbsp. cornstarch
  • 1 tsp. vanilla
  • 2 cups pureed or mashed cooked pumpkin (or cushaw or winter squash)**
  • 1/2 cup unbleached flour
  • 2 tsp. baking powder
  • 1/2 cup sugar
  • 1/4 tsp. ginger powder
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 1/2 tsp. salt

Directions:

Preheat oven to 350 F. Spray a 9-inch deep dish pie pan with cooking spray. Put the first five ingredients in the blender, and blend well. Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended. Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn’t be uncooked.) Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.

**The pie will come out best if the pumpkin is very dry, so after my pumpkin is mashed, I drain all the water off completely by putting it into a cheesecloth-lined colander and letting it drip over a bowl.

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