Create your Own Nutritious Yet Tasty Thanksgiving Pumpkin Pie Recipe

Thanksgiving Pumpkin Pie Recipe - Round the holidays, revelers often pack on the pounds. You will find 100s of hidden calories in most of the traditional quality recipes which we eat between Thanksgiving and Xmas. However, you can help to eliminate the entire calories, saturated fats, and cholesterol of quality recipes for example pumpkin cake without compromising taste. You may also make holiday dishes more healthy by changing whitened flour and whitened sugar with increased healthy versions. Fresh pumpkin along with a homemade graham cracker crust can make your pumpkin cake healthy and scrumptious.

Healthy Pumpkin Pie

Preparation: About 10-20 minutes
Total Time: 2 – 2 hours 15 minutes.
Servings: Makes 1 full pie

Ingredients

(1) medium pumpkin

(1) cup evaporated skim milk

(3) egg-whites

(3/4) cup honey

(2) tbsps wheat grains pastry flour

(2) tspn. pumpkin cake spice

(1) tspn. cinnamon

(10) wheat grains graham crackers

(1/4) cup canola oil

(2) tbpns of brown sugar

Glass casserole dish

Mixer/blender

Plastic bag(s)

Moving pin

Directions

1. Cut the pumpkin in two. Scoop the seed products and strings and reserve these questions separate container. Put the pumpkin halves in a glass casserole dish. Add several tbsps water and cover. Microwave the pumpkin on high for 25 to half an hour, checking it every ten minutes approximately for doneness. Permit the pumpkin to room temperature, then scoop the flesh. Puree it inside a mixer for around 2 minutes.
2. Warmth the oven to 425 levels F. Mix 2 glasses of pureed pumpkin and also the evaporated skim milk inside a mixing bowl. Using two bowls, separate the egg whites in the yolks. Beat the egg whites gently and add these to the pumpkin mixture. Put the yolks into the refrigerator or freezer.
3. Add the honey, wheat grains flour and spices or herbs. Beat the combined elements on medium speed by having an electric mixer until they’re well combined.
4. Put the graham crackers into a plastic bag and seal it. Make use of a moving pin to crush them until only fine crumbs remain. Empty the bag right into a separate bowl. Add the canola oil and brown sugar and mix the elements together well. Press the graham cracker mixture firmly into the sides from the cake container.
5. Pour the pumpkin mixture into the cake container. Bake for fifteen minutes at 425 levels F. Lessen the warmth to 350 levels F. Set a timer for 40 minutes.
6. Take away the cake in the oven once the timer chimes. Place a toothpick into the middle of the cake. When the pumpkin clings towards the toothpick, place the cake into the oven for five to ten minutes longer. Whether it arrives clean, turn the oven off and permit the pumpkin cake to relaxation at room temperature until it’s cool.
Tips & Alerts
1. You may also get this to a recipe with butternut squash, which is incorporated in the pumpkin family.
2. Clean the pumpkin seed products to roast afterward.
3. Should you bake the pumpkin in a conventional oven, it will require around an hour to prepare.
4. Freeze leftover pumpkin purees by 50% cup portions.
5. Don’t feed this pumpkin cake to infants under 1 years of age.
Nutritional Information
Serving Size(approx.): 1/8 of pumpkin pie
240 calories
<3g fiber
32g carbohydrates
9g fat
7g protein