Healthy Pumpkin Pie Food

BEST EVER HEALTHY PUMPKIN PIE

Steps:

• Make pie crust as directed.
• Preheat oven to 350 degrees F.
• Make the filling: In a large bowl, add the pumpkin puree, eggs, pure maple syrup, coconut sugar (or regular sugar) almond milk, vanilla, cinnamon, nutmeg, ground ginger, allspice and salt. Mix until well combined and completely smooth. Pour into pie pan.
• Bake for 50-60 minutes until filling is no longer jiggly. Check pie after every 20 minutes to make sure crust isn't burning. If it is getting a little too golden brown, simply cover pie edges with foil or a pie shield.
• Allow pie to cool for at least an hour before serving. Pie should be kept in fridge once completely cool. Top with whipped cream or ice cream. Store pie in fridge. Serves 9.

" HEALTHY" PUMPKIN PIE

Steps:

• Preheat oven to 425°F.
• Mix pumpkin, milk, and egg whites until smooth.
• Gradually stir in Splenda (1/4 cup at a time).
• Add the pumpkin pie spice; taste and add more if need be.
• Pour into crust** and spread evenly.
• Bake in the oven for 15 minutes then reduce the temperature to 350°F and bake for another 45 minutes (may vary depending on ovens).
• Let cool and serve your favorite way.
• **To make to crust less likely to turn soggy (like mine), beat some egg whites and brush over the crust and bake at 350°F for about 5 minutes.

HEALTHY PUMPKIN PIE OATMEAL

Steps:

• In a bowl big enough to allow for cooking expansion place the oats and oat bran.
• Add water and microwave for 1 min 20 seconds and check it.
• If you want it thinned add some more water and microwave for another 30.
• Immediately add the pumpkin and spice and stir it in vigorously to mix well.
• Add as much sweetening as you like.

PUMPKIN PIE

Steps:

• Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
• Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
• Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
• Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.