Pumpkin Pie
Preheat oven to 375 degrees.
Pie crust:
½ cup pecans
¾ cup oats
¾ cup whole wheat pastry flour
¼ t. ground cinnamon
Dash of salt
¼ cup olive oil
3 T. maple syrup
Toast pecans in a 375 degree oven for 7 to 10 minutes. Set aside to cool.
Combine oats, flour, pecans, cinnamon, and salt in food processor bowl. Pulse until
mixture becomes coarse. Whisk together oil and maple syrup. Mix wet and dry
ingredients together. Press into a 9 inch pie plate. Bake 10 minutes, then cool.
Increase oven temperature to 400 degrees while you prepare the filling.
Filling:
1 Can Pumpkin Puree – 15 oz. – not pumpkin pie filling
¾ cup turbinado sugar
2 T. corn starch
1 t. ground cinnamon
1 t. tumeric
1 t. ginger
¼ t. cloves
¼ t. nutmeg
Dash of salt
1/3 cup skim milk
2 free range eggs
3 T. heavy cream
1 T. pure vanilla extract
Blend puree, sugar, cornstarch, spices and salt together well. Add remaining ingredients
and mix well.
Pour into prepared piecrust. Bake 35-40 minutes or until set in the center.
Key words: Pumpkin, tumeric, pies, whole food, recipes, fiber, low glycemic