Classic Pumpkin Pie

Classic Pumpkin Pie

Adapted from Allrecipes.com

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INGREDIENTS

• 1 (15 oz.) can pumpkin
• 1 (14 oz.) can fat-free sweetened condensed milk
• 1/2 cup egg whites
• 2 teaspoons cinnamon
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 (9 inch) prepared graham cracker crust

DIRECTIONS

1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, egg whites, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Pumpkin Walnut Pie with Rolled Oat Crust

Pumpkin Walnut Pie

Adapted from 101cookbooks.com

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INGREDIENTS

• 1 pie crust (recipe below)
• 2 cups walnuts (divided) , toasted
• 1/2 cup brown sugar
• 1 tablespoon pumpkin pie spice blend
• 1 teaspoon salt
• 1 tablespoon potato starch
• 1-1/2 cups of roasted pumpkin puree
• 1 teaspoon vanilla extract
• 3/4 cup egg substitute
• 1 cup lite coconut milk

DIRECTIONS

1. Preheat oven to 350 degrees, racks in the middle.
2. Puree 1 1/2 cups of the toasted walnuts in a food processor until they turn into a walnut paste, past the 'crumble' stage. Set aside. Chop the remaining 1/2 cup of walnuts and set aside seperately, these will be sprinkled on top after the pie is baked.
3. To make the pumpkin pie filling, whisk together the brown sugar, pumpkin pie spice blend, salt, and potato starch. Stir in the pumpkin puree, and vanilla. Now stir in the egg substitute and coconut milk until just combined. Set aside.
4. Before filling the pie crust, crumble the walnut paste on top of the pie dough into the pie plate, quickly and gently press it into a thin layer across the bottom, creating a layer of walnuts that will sit between the dough and the filling.
5. Use a fork to prick the pie dough a few times to prevent air bubbles.
6. Fill the pie crust with the filling and bake for about 50 minutes - the center of the pie should just barely jiggle when you move the pie - the edges should be set.
7. Let the pie cool a bit, this makes slicing less messy. Serve straight or with a dollop of bourbon-spiked, sweetenend whipped cream or creme fraiche, and a sprinkling of chopped walnuts.

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Rolled Oat Crust
Adapted from King Arthur Flour

INGREDIENTS

• 2/3 cup (2 1/4 ounces) rolled oats, ground for 30 seconds in a food processor
• 1/3 cup (1 1/2 ounces) white whole wheat flour
• 1/3 cup (1 1/2 ounces) all-purpose flour
• 2 tablespoons (1 ounce) brown sugar, firmly packed
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 4 tablespoons (3 ounces) cold unsalted butter, cut into small cubes
• 2 tablespoons Smart Balance Light, cut into small cubes
• 3 to 4 tablespoons (1 1/2 to 2 ounces) cold soy milk

DIRECTIONS

1. In a medium-sized bowl, whisk together the oats, flours, sugar, cinnamon, and salt.
2. Cut the butter and Smart Balance into small cubes, and work into the dry ingredients (using your fingers, a pastry blender or fork, or a mixer) until the dough is unevenly crumbly.
3. Sprinkle in the milk, continuing to mix until the dough is cohesive. Grab a handful; if it holds together willingly, and doesn’t seem at all dry or crumbly, you’ve added enough liquid.
4. Shape the dough into a disk. Roll its edges along a floured work surface (as though the disk were a wheel), in order to smooth them out.
5. Pat the disk till it’s about 1" thick, wrap it in plastic wrap, and refrigerate overnight, or for up to 3 days.
6. Remove the dough from the refrigerator. Allow it to warm a bit and become flexible, 15 to 30 minutes.
7. Flour your work surface, and roll the dough into a 12" circle. It may crack a bit around the edge; that’s OK. Just patch the crust once it’s in the pan.
8. Transfer the dough to a 9" pie pan that’s at least 1 ¼" deep. Trim and crimp the edges, making a tall crimp.
9. Place the crust in the refrigerator to chill while you prepare the filling.

DB Pizza Duo

Pizza Crust Recipe and Instructions
Pizza Sauce (minus the anchovy paste)



Caprese Topping

INGREDIENTS

• 2 on-the-vine tomatoes, sliced
• sliced herbed mozzarella
• sliced basil

DIRECTIONS

1. Add sauce to pizza crust.
2. Arrange sliced tomatoes and mozzarella on top.
3. After done cooking, top with basil.

Sausage, Peppers & Onions Topping

INGREDIENTS

• 1 lb. spicy turkey sausage
• 1 medium yellow onion, chopped
• 1 red bell pepper, chopped
• 6 cloves garlic, minced
• shredded mozzarella

DIRECTIONS

1. Remove the sausage from its casings and cook it completely in a heavy pan over medium heat. Remove sausage and set aside, reserving about one teaspoon of drippings.
2. Sautee the onion and pepper in the drippings until soft. Add garlic and cook until fragrant.
3. Add sauce to pizza crust.
4. Mix vegetables with sausage and arrange on pizza. Top with mozzarella.

Mango Kiwi Strawberry Tart

This is not your average tart. With an olive oil crust and a coconut custard, you know this is going to be an explosion of unorthodox flavor combinations. I loved it. This is a fresh, flavorful, and healthy treat.

Mango Kiwi Strawberry Tart
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INGREDIENTS

• Olive oil crust, baked and cooled (recipe below)
• Coconut custard (recipe below)
• 1 15 oz. mango, peeled and diced
• 2 kiwis, peeled and diced
• 3-5 strawberries, hulled and diced

DIRECTIONS

1. Spread the coconut custard evenly in the bottom of the tart.
2. Arrange diced fruit on top.

Olive Oil Crust
Adapted from La Tartine Gourmande

INGREDIENTS

• 1 cup all-purpose flour
• 1/3 cup white whole wheat flour
• 1/4 cup almond flour (almonds pulverized in a food processor)
• 1/3 cup white sugar
• 1/8 teaspoon salt
• 1/3 cup olive oil
• 1/3 cup cold water

DIRECTIONS

1. Start preparing the crust an hour ahead of time. Place the dry ingredients in the bowl of a food processor prepared with a dough blade.
2. Add the oil and mix on pulse until crumbly (stop if necessary to scrape the sides of the bowl and make sure that everything is well incorporated).
3. Then add the water progressively, enough for the dough to detach from the bowl and form a ball.
4. Let it rest for 1 hour at room temperature before using.
5. Preheat your oven at 350 F.
6. Place dough in a tart pan and spread evenly with fingers. Make holes with a fork at the bottom. Line with parchment paper, fill with pie weights, and bake 18-20 minutes. Remove parchment paper and pie weights and bake an additional 5 minutes.

Coconut Custard
Adapted from Fresh from the Oven

INGREDIENTS

• 1/3 cup lite coconut milk
• 2/3 cup soy milk
• 1 teaspoon vanilla extract
• 1/3 cup egg substitute
• 2 tablespoons flax meal
• 1/4 cup sugar
• 1/4 cup cornstarch
• 1/3-1/2 cup additional soy milk

DIRECTIONS

1. Bring milks and vanilla to boil in a small saucepan. Cover the pan and remove from heat for 10 minutes.
2. Fill a large bowl with ice cubes and set aside a small bowl that can hold the finished cream and be placed in this ice bath. Set aside a fine-meshed strainer.
3. Whisk egg substitute, flax, sugar and cornstarch in a medium saucepan. While whisking, slowly drizzle a quarter of the hot milk into the mixture. Continue to add in the rest of the milk into the tempered mixture, whisking all the while.
4. Place the saucepan over high heat and whisking vigorously, without stop, bring the mixture to the boil. Continue to whisk another 1-2 minutes, until you notice that the texture of the cream has thickened. Remove from heat. The cream will rapidly thicken, forming almost an oatmeal texture. Do not panic! Whisk in the additional soy milk until loosened to about the texture of cottage cheese. It will still look a little strange. Don't worry. The sieve will solve the problem.
5. Press the cream through the sieve into the reserved small bowl. Set the bowl in the ice bath prepared earlier. Stir the cream occasionally until it is completely cool. It is ready to be used at this point or keep refrigerated until you are ready to assemble the tart.