Home made Pumpkin PIE recipe

Fall is here and I'm really into the whole Holiday baking but this year I have decided to find healthy alternatives to all my favorite recipes. Experimenting can get costly though so I try to use more ingredients I already have and I tweak my recipes a little at a time till I find what works. Last night my co-worker & country neighbor gave me about 12 sugar pumpkins to experiment with! So I decided to start with a homemade pumpkin pie. I took the easy route on the crust cause I was scared to mess with two recipes at once cause I wouldn't know which one worked & which one didn't. Also for this recipe I boiled my pumpkin. I baked one the same night and I'm not sure what the benefits are but boiling was done 30 minutes faster than baking.  So here is my recipe.

Ingredients:

1/2 of a small sugar pumpkin (6-8inches tall)

approx 1-2 cups almond milk

2 eggs  

1/4 cup stevia

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg 

1/4 teaspoon pumpkin pie spice

Directions:

(preheat oven to 425 degrees)

1. cut pumpkin in half and cut into 10-12 chunks

2. put in a large pot of water & boil on high for 30 min

3. drain all water from pan & let cool for 2 minutes

4. put pumpkin in blender and add cinnamon, nutmeg, & pumpkin pie spice

5. add 1 cup almond milk and blend (if to thick keep adding almond milk slowly)

6. put in a large bowl and fold in eggs and stevia

7. pour into you favorite ready pie crust

8. place in oven and bake at 425 degrees for 15 min

9. lower heat temperature to 350 degrees & bake for 45min or until golden & firm

I used a pre-made graham cracker crust just for this testing process but now I am going to work on a healthy pie crust recipe...I will post when I perfect it too.

Homeade Vegetable Soup

We had our first rain here last week and I decided I needed to find a good healthy recipe for soup. I decided to see what I already had in my refrigerator so I could make it with TONITUP approved ingredients. It came out so good that I had to share the recipe.

Homemade Vegetable Soup

Ingredients:

2 zucchini squash sliced

2 Roma tomatoes cut into chunks

2 1/2 cups green cabbage cut into chunks

1 1/2 cups baby carrots quartered

1 1/2 cups fresh whole green beans cut into 2 inch pieces

1/2 small yellow onion quartered & separated

4 cloves of garlic finely chopped (add more if you like)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon sea salt

pepper just a dash on top

1 large can of tomato sauce

Directions:

1. Put all veggies into a large pot and cover with hot water.

2. add tomato sauce and spices

3. bring to a full boil then lower heat to med (slow boil)

4. cook for 30-45 min or until all veggies are tender

5. if needed add any extra salt & pepper to your taste

6. serve it up & enjoy

LET ME KNOW WHAT YOU THINK