Thursday, November 18, 2010

A healthier alternative for an all-time favorite

Pumpkin Pie with Maple Whipped Cream and Pumpkin-Seed Brittle

From Redbook

Maple-kissed whipped cream and homemade pumpkin-seed brittle up the ante of this spectacular pumpkin pie.

Nutritional Information
(per serving)
Calories448
Total Fat21g
Saturated Fat--
Cholesterol--
Sodium--
Total Carbohydrate60g
Dietary Fiber--
Sugars--
Protein7g
Calcium--
pumpkin pie with maple whipped creamTina Rupp
Serves: 10 Edit
Yields: 1 pie
Prep Time: 28 min
Cook Time: 1 hr 30 min
Oven Temp: 400

Ingredients
U.S. Metric Conversion chart
Filling:
  • 1 cup(s) (packed) brown sugar
  • 2 teaspoon(s) ground cinnamon
  • 1 teaspoon(s) ground ginger
  • 1/4 teaspoon(s) ground nutmeg
  • 1/4 teaspoon(s) salt
  • 1 pinch(s) ground cloves
  • 2 large eggs, lightly beaten
  • 1 can(s) (16-ounce) solid-pack pumpkin
  • 1 can(s) (12-ounce) evaporated milk
  • 3 tablespoon(s) molasses
Pumpkin-Seed Brittle:
  • 1/4 cup(s) granulated sugar
  • 2 tablespoon(s) water
  • 1/4 cup(s) unsalted pumpkin seeds
Maple Whipped Cream:
  • 1 cup(s) heavy cream
  • 1/4 cup(s) pure maple syrup
  • 2 tablespoon(s) confectioners’ sugar

Directions
  1. Pie Pastry Shell: Prepare our Basic Pie Pastry. Heat oven to 400 degrees F. Freeze pie shell 15 minutes. Line shell with foil, covering rim. Fill with dried beans or pie weights. Bake 20 minutes, then remove foil and beans and bake 8 minutes more, or until light golden brown. Cool on a wire rack. Reduce oven temperature to 350 degrees F.
  2. Filling: In a large bowl, mix together brown sugar, cinnamon, ginger, nutmeg, salt, and cloves, breaking up any lumps of brown sugar. Add eggs and pumpkin and whisk until smooth. Add milk and molasses. Stir until well blended. Pour filling into pie shell. Bake 45 to 55 minutes, or until filling is just set. Cover edge of pie after 20 minutes if crust is overbrowning. Let cool completely on wire rack. Serve at room temperature, or refrigerate to serve cold.
  3. Pumpkin-Seed Brittle: Line a baking sheet with foil; butter foil. In a saucepan, cook sugar and water over medium heat, swirling pan occasionally, until sugar melts and syrup is amber-colored. Stir in pumpkin seeds; cook 1 minute, stirring. Immediately pour mixture onto prepared baking sheet, spreading with a fork; cool completely. Break into pieces.
  4. Maple Whipped Cream: In a bowl, with an electric mixer on high speed, beat cream, maple syrup, and confectioners’ sugar until soft peaks form.
  5. Garnish pie with whipped cream and brittle.
Note from Glad
I doubt that you can change the confectioner's sugar in this recipe without losing the integrity of the recipe.  But I'm betting you could change the granulated sugar (a hefty 68 on the glycemic index) to SweetTree organic evaporated palm sugar (a mere 35 on the glycemic index).  You can find SweetTree in the sugar section of many local grocery stores.  You can also find a link to it on this website.

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