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.
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