Ingredients and Weight:
- Pumpkin: 500 grams (1 pound)
- Sweeteners (e.g., Stevia or Sugar-free Maple Syrup): As per taste preference (to replace regular sugar)
- Pie crust ingredients: 1 recipe of low-calorie pie crust (e.g., whole wheat flour, vegetable oil, water)
- Spices: Cinnamon, nutmeg, ginger (as per taste preference)
- Eggs: 2-3
- Non-dairy milk (e.g., almond milk): 1 cup
- Vanilla extract: 1 teaspoon
Preparation Time:
- Preparation Time: 2 hours (including crust preparation and pie baking)
- Cooking Time: 45-55 minutes
Difficulty Level:
Level 3 (Moderate difficulty due to multiple steps involved)
Preparation Method Steps:
- Prepare the pie crust as per recipe instructions. Set aside.
- Peel and dice the pumpkin. Boil or steam until tender.
- Puree the cooked pumpkin in a blender or food processor.
- Add the sweeteners, spices, eggs, non-dairy milk, and vanilla extract to the pumpkin puree and mix well.
- Pour the mixture into the prepared pie crust.
- Bake in a preheated oven at 375 degrees Fahrenheit for 45-55 minutes or until set.
- Allow to cool and serve with a scoop of low-fat vanilla yogurt or plant-based ice cream (if desired).
Nutritional Information:
(Please note that the exact nutritional information depends on the specific ingredients used.)
- Calories: Depending on the sweeteners and other ingredients used, this pie can be made to be low in calories.
- Carbohydrates: Pumpkin is a good source of complex carbs.
- Fiber: Whole-grain pie crust and pumpkin provide fiber.
- Fats: Using vegetable oil in the pie crust and minimal added fats for the filling can help keep the dish relatively low in fat.
Dish Characteristics:
- Low in sugar (using sugar alternatives)
- High in fiber due to pumpkin and whole-grain crust
- Can be made vegetarian or vegan depending on the pie crust ingredients used
- American-style dessert with a unique, healthier twist
User Comments:
- "The flavors were spot on! I didn't expect a low-calorie dessert to be so satisfying." - John Doe, New York
- "I love how creative this recipe is. It's a great way to enjoy pumpkin pie without feeling guilty." - Jane Smith, California
- "The pie crust was flaky and delicious. The pumpkin filling was smooth and had a perfect balance of flavors." - Michael Johnson, Texas
Special Precautions and Tips:
- Use fresh pumpkin or canned pure pumpkin puree for best results. Avoid using pre-seasoned or added sugar varieties.
- Adjust the sweeteners according to your preference. If using a sugar substitute, make sure it is compatible with baking.
- For a gluten-free version, use a gluten-free pie crust recipe or ensure all other ingredients are gluten-free as well.
