http://www.care2.com/greenliving/lighter-pumpkin-pie.html
Sleeker, Lighter Pumpkin Pie
By Cait Johnson, Managing Producer, Care2 Green Living
Most of us have a favorite pumpkin pie recipe that we trot out holiday after holiday, and if yours is like mine, it’s loaded with dairy fat. This year, I wanted to make a lighter pumpkin pie but with a whole-foods twist, so I auditioned this version with lite coconut milk instead of cream. What a great surprise: The whisper of coconut gives it a sweet nuttiness, and it’s every bit as spicy and comforting, creamy, homey and delicious as the old version. Move over, heavy pumpkin pie: This sleeker, lighter Pumpkin Pie will be the new star of my Thanksgiving dinner.
INGREDIENTS
2 eggs (vegans may experiment with egg substitute)
1 3/4 cup mashed cooked pumpkin, or 1 15-ounce can unsweetened organic pumpkin
3/4 cup Sucanat or other natural alternative sweetener (I used 1/2 cup organic natural brown sugar and 1/4 cup maple syrup)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
1 tablespoon molasses (omit this if you don’t want a slightly darker-colored pie)
3/4 cup lite coconut milk, shaken well to combine solids and liquid (and make sure it is “lite” coconut milk or you will have a very caloric pie!)
Dough for 1 pie crust
1. Preheat oven to 425F.
2. In a large bowl, beat the eggs lightly. Add pumpkin, sweetener, cinnamon, nutmeg, ginger, salt, and molasses and blend thoroughly. Add coconut milk and stir to combine.
3. Roll out dough, place in a deep dish pie pan, and crimp edges decoratively. Pour filling into pie crust (if you have extra dough, you can cut out little leaf-shapes with a cookie cutter and place them on top, for an easy but gorgeous presentation). Bake 50-60 minutes until set.
4. Serve cooled, with topping of choice.
Serves 8 to 10.
MORE THANKSGIVING IDEAS
• Baked Squash Savory Stuffing
• Curried Pumpkin Soup
• Pumpking Pie with Pecan Crust
• Thanksgiving Decorating with Nature
• Spicy Sweet Potato Patties
related stories
-
(8 comments)
-
-
(2 comments)
Robyn
Melissa
Deepak
Eric
Dave
Dr. Brent
Isha
Susan
Delia
Michelle
Wendy
Megan
Hilary
Ann
Judi
Ronnie
Kelly
Lily
Terri
Betsy
Cait
Andrew
Jana
Annie B.
Veronica
9 comments
add your comment »Where is the vegan recipe? No eggs, no milk perhaps silken tofu?
send green star | flag as inappropriate
why is this inappropriate?
I've never seen a recipe with sweetened condensed milk. I use evaporated 2% milk (you can also use skim). In my vegan recipe I use silken tofu - also great.
send green star | flag as inappropriate
why is this inappropriate?
I substitute condensed skim milk instead of the full fat condensed and it still tastes great! I use the condensed skim any time a recipe calls for cream and have had no ill effects to the taste.
send green star | flag as inappropriate
why is this inappropriate?
I should also mention that I do not pack the brown sugar, and even use less than the recipe requires ... still great !!
send green star | flag as inappropriate
why is this inappropriate?
I have used 2% milk and even 1% milk in my pumpkin pie, and it is every bit as good, and I follow the recipe on the can of Stokely's pure pumpkin for the rest of the ingredients.
send green star | flag as inappropriate
why is this inappropriate?
I've never used dairy cream in a pumpkin pie. My recipe uses sweetened condensed milk which has a whopping 400mg sodium and 1300 calories (230g sugars) in one can. I can't wait to try this recipe.
send green star | flag as inappropriate
why is this inappropriate?
I believe you made an error when you said coconut will save on calories. Cup for cup coconut milk (lite or not) has far more calories and than dairy cream.
send green star | flag as inappropriate
why is this inappropriate?
I love pumpkin pie and can't wait to try this. I will let you know how my family likes it.
alice
send green star | flag as inappropriate
why is this inappropriate?
thanks!
send green star | flag as inappropriate
why is this inappropriate?
Facebook account: