Wednesday, November 21, 2007

Protein-Packed "Pumpkin" Pie

I have a massive sweet tooth; I love pie! These truths are what led me to eat not one, but two and a half, entire pies one Thanksgiving. It was quite a nasty aftermath!

As such, I was motivated to create a pie recipe that was not a total heart attack in a Pyrex dish. From that vision, the recipe below was born! Enjoy!

"Pumpkin" Pie

Pre-heat oven to 350 F


1 graham cracker crust

2 cups slow-cooked, skinned sweet potatoes (yams), not packed

1 cups low-fat cottage cheese

1 cup low-fat (1%) milk

2 large eggs

1 teaspoon vanilla

1 tablespoon molasses

2 1/2 teaspoons cinnamon

1 teaspoons nutmeg

1/2 teaspoon powdered ginger

1/4 teaspoon cloves

1 1/2 packets of "pitcher mix" splenda (1 packet = 1 cup sugar sweetness)


1. Combine all of the ingredients, except for the crust, in a food processor.

2. Process until completely smooth

3. Pour mixture into crust and bake for 40-45 minutes or until the center is not gooey

4. Allow to cool completely in the fridge.
Serves 8

Nutrition: 210 Calories; 8 g protein; 29g carbs; 2g fiber; 7g fat

~ As a alternative no-bake pie type thing, omit 1/2 cup milk and the eggs and add to the crust

~ This recipe is a little over-spiced, mostly to compensate for the lack of sugar; you may prefer a little less spice

~ To cut the fat grams, use fat-free cottage cheese and milk; you may also make your own graham cracker crust with only 2 Tbsp of butter for the whole pan (that'll give you about 2-3g of fat from the crust vs. 5g); you may also make the no-bake version and add a crumbled graham cracker to the top

~ To cut the carbs, eat only the no-bake pie custard without the crust or try canned pumpkin instead of the sweet potatoes!

~ For added sweetness, try sprinkling a little Sweet N' Low Brown to the top of the baked pie :-)

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