Pumpkin Pie! My favorite! It does use canned pumpkin. One of these days, I will try a pumpkin pie from a real pumpkin, but for now here is my new go to recipe for pumpkin pie:
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/8 tsp allspice
1/4 cup dark brown sugar
2 eggs
1/4 tsp vanilla
1 15 oz. can of pumpkin
1/4 cup sneaky chef
sweet potato/carrot orange puree #2, optional1 12 oz. can fat-free evaporated milk
Preheat oven to 425.
Combine cinnamon, ginger, nutmeg, allspice and dark brown sugar. Stir in eggs and vanilla. Add pumpkin and orange puree, if using. Slowly stir in evaporated milk.
Pour into prepared pie crust and bake at 425 for 15 minutes. Reduce temperature to 325, bake 40 - 50 minutes or until knife inserted near center comes out clean. Cool and serve. Refrigerate any remaining.
My sort of healthy pie crust recipe is the following:
1/2 cup stone ground whole wheat flour
1/2 cup unbleached white flour
1/4 cup canola oil
2 1/2 tbs water
Mix all ingredients together with a fork and roll out between 2 sheets of waxed paper.
Makes 1 pie crust.
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