http://www.care2.com/greenliving/pumpkin-pie-with-pecan-crust.html
Pumpkin Pie with Pecan Crust
Adapted from Canyon Ranch Cooks, by Barry Correia, Scott Uehlein, and the Kitchen Staff of Canyon Ranch (Rodale Press, 2003).
Consider making this fabulous version of the Thanksgiving classic this year: most of its sweetness comes from apples rather than white sugar, there are only 125 calories per slice, and each serving has 4 grams of protein.
A healthy but luscious contemporary take on everybody’s favorite Thanksgiving pumpkin dessert!
INGREDIENTS
1 cup graham cracker crumbs
2 tablespoons pecans, toasted and ground
1 tablespoon unsweetened applesauce
2 whole eggs
1 cup canned pumpkin
3/4 cup evaporated skim milk
1/4 cup apple juice concentrate
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch ground cloves
Pinch salt
12 pecan halves
1 teaspoon maple syrup
1. Preheat oven to 350F.
2. In a medium bowl, combine the graham cracker crumbs with pecans and applesauce. Press into the bottom and halfway up the sides of a 9-inch pie plate, coated with a small amount of canola oil. Set aside.
3. Combine remaining ingredients, except pecan halves and maple syrup, in a large bowl. Mix until blended.
4. Pour pumpkin mixture into pie crust.
4. Bake for 20 to 30 minutes or until a knife inserted in the middle comes out clean. Refrigerate pie when cool; cut into 12 equal pieces.
6. In a small bowl, coat pecan halves with syrup. Transfer to a lightly oiled baking sheet, reduce heat to 325F and bake for 4 to 5 minutes. Remove from oven. Place one pecan on the outer edge of each slice of pie before serving.
Serves 12.
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5 comments
add your comment »Yum! Saved to make for Christmas - I'll just have to sub Silk soy milk for the evaporated milk (major dairy allergy)
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Great sounding recipes
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Julie - I make Tofu pumpkin pie with silken tofu. I don't have the recipe accessible, but I believe it calls for 1 1/2 packages of silken tofu, 1 can of pumpkin, spices, and honey (not sure on the amount). It contains no milk or eggs. You could follow the recipe above and just replace the milk with the tofu if that's the only ingredient you're concerned about. In that case I would probably only use one package of tofu. A Google search for tofu pumpkin pie brings up many more recipes. I've served it to people who cringe at the mention of tofu, and they all approved.
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Is there a way to make this vegan? I don't know what to put in for the evaporated milk, ideas? (I have a milk allergy and this sounds great)
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nice recipe
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