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.

Spiced Pumpkin Pancakes with Maple Applesauce

Pumpkin pancakes? Pumpkin anything? I'm there. The only thing I might change about this recipe next time would be to slightly reduce the spice so that the pumpkin flavor comes out more.

I usually do maple applesauce or fruit compote with pancakes because the sugar content and calories of maple syrup are a bit scary. I personally like my pancakes smothered with some sort of sauce, so it is best to use something I don't have to feel guilty about later.


Spiced Pumpkin Pancakes
Adapted from this recipe

INGREDIENTS

• 1 cup white whole wheat flour
• 1 cup all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups soy milk
• 1 cup pumpkin puree
• 1 tablespoon flax meal
• 2 tablespoons apple cider vinegar
  

DIRECTIONS

1. In a separate bowl, mix together the milk, pumpkin, flax and vinegar.
2. Combine the flours, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
3. Heat a lightly oiled griddle or frying pan over medium high heat.
4. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
5. Brown on both sides and serve hot.
   

Maple Applesauce

INGREDIENTS

• 1/2 cup unsweetened applesauce
• 1/4 cup REAL maple syrup
• 1/4 teaspoon rum extract (optional)

DIRECTIONS

1. Combine all ingredients in a small saucepan with a whisk.
2. Warm over medium heat until bubbly.
3. Serve hot over pancakes.

I can't get enough of these pictures!

I like how you can see where the pancakes have absorbed the applesauce in this pic. Yum...