Tuesday, October 27, 2009

Halloween Countdown -- H Minus 4 -- Low Fat Pumpkin Pie

There are so many scrumptious things going on in a pumpkin pie that if you can trim the fat a bit no one will notice.

Last year I did just that, adapting my mini-pumpkin tart recipe to make a larger pie. One recipe of the pie filling here should fill one pie crust. Use your own unbaked crust or buy a store bought one for convenience. (Or do what I sometimes do, buy a premade crust from your local bakery.)

Fill the unbaked crust with the pumpkin mixture and put into a preheated 425 degree oven for about 15 minutes and then lower the heat to 350 degrees . Bake for about 40-50 minutes until a knife inserted in the filling comes out clean.

Another variation is to make a graham cracker crust, perhaps subbing out ginger snaps for the graham crackers. To make a cookie crust, please check the directions here. (Do not bake.) Only follow the directions for the crust otherwise you might surprise your guests with a S'More Pie instead of pumpkin.

If you really want to keep calories down, try making the pie without a crust as a custard. Directions for individual pumpkin pie custards are here.

To see what other pumpkin tricks and treats Blog Appetit has to offer, please go here.
About the photo: One of last year's pies all wrapped up for the freezer. The pies freeze well, so I often make a double batch and freeze one for later.

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