celticbikerbabe
New member
Hi everyone, I thought that maybe we could share some good recipes, ones that are healthy, yet don't taste like cardboard!
Here is my absolute favorite, and a perfect one for this time of year! You really cannot tell that this is a healthier version, and it is easy to make this one Vegan if you prefer no animal products in your food.
Healthy Pumpkin Pie
Ingredients:
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs (egg replacer in the proper amount if making vegan version)
1 can 15 oz. canned plain pumpkin (not pumpkin pie mix)
1 cup lowfat vanilla yogurt (you can use soy yogurt if you want to make this vegan, or use low fat greek yogurt with 2 tsp extra sugar and 1 tsp vanilla extract for a super rich and filling pie!)
1 unbaked 9-inch deep-dish pie shell (I use the low fat graham cracker one from Keebler)
Directions:
Preheat oven to 425°F. Combine sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in yogurt. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350°F and bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.
Foodie Variation:
Crush up some gingersnaps, and a few toasted pecans, and combine with a healthy butter substitute like Smart Beat for baking, then press into a pie dish to make your own unique yummy pie shell! I don't measure when i do this, but if you look up a recipe for a graham cracker crust it should give you the proportions.
Here is my absolute favorite, and a perfect one for this time of year! You really cannot tell that this is a healthier version, and it is easy to make this one Vegan if you prefer no animal products in your food.
Healthy Pumpkin Pie
Ingredients:
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs (egg replacer in the proper amount if making vegan version)
1 can 15 oz. canned plain pumpkin (not pumpkin pie mix)
1 cup lowfat vanilla yogurt (you can use soy yogurt if you want to make this vegan, or use low fat greek yogurt with 2 tsp extra sugar and 1 tsp vanilla extract for a super rich and filling pie!)
1 unbaked 9-inch deep-dish pie shell (I use the low fat graham cracker one from Keebler)
Directions:
Preheat oven to 425°F. Combine sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in yogurt. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350°F and bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.
Foodie Variation:
Crush up some gingersnaps, and a few toasted pecans, and combine with a healthy butter substitute like Smart Beat for baking, then press into a pie dish to make your own unique yummy pie shell! I don't measure when i do this, but if you look up a recipe for a graham cracker crust it should give you the proportions.
