Homemade Pumpkin Pie

As we swing into fall, my CSA has begun adding pumpkins to the harvest. I’ve always wanted to make pumpkin pie that didn’t come out of the can, so here was my opportunity. Due to the size of the pumpkin I actually made a total of four pies, 2 using a traditional recipe and two using low-calorie modifications of my own design. Recipes for each are as follows:

ORIGINAL PUMPKIN PIE

3 cups pureed pumpkin
1 cup sugar*
2 Tablespoons pumpkin pie spice**
1/2 teaspoon salt (optional)
4 large eggs
1 1/2 cans (18 oz total) of evaporated milk
1/2 teaspoon of vanilla extract (optional)

* You can use any sweetener (honey, maple syrup, agave nectar, etc) in place of the sugar; just look up the equivalent amount to substitute for 1 cup sugar. A syrup will make a heavier pie than sugar.

** In place of the 2 T pumpkin pie spice, you can use the following spices combined:

1 1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon ground ginger

Mix together thoroughly with a whisk or blender (standard or immersion). Pour into 2 9″ deep dish pie crusts. Bake at 425 F for 15 minutes. Reduce heat to 350 F and bake another 45-60 minutes. To test for doneness, insert a butterknife. If it pulls out clean, the pie is done.

LOW CALORIE PUMPKIN PIE

3 cups pureed pumpkin
24 packets of Stevia powder*
2 Tablespoons pumpkin pie spice**
1/2 teaspoon salt (optional)
9 egg whites
1 large egg
1 1/2 cans (18 oz total) of fat-free evaporated milk
1/2 teaspoon of vanilla extract (optional)
120 individual Trader Joe’s “Ginger Cat Cookies” (or a total of 900 calories’ worth of graham crackers), processed to fine crumbs in a food processor or blender.

Mix together everything but cookies thoroughly with a whisk or blender (standard or immersion). Spray 2 9″ pie plates with cooking spray. Divide cookie crumbs between the two plates. Gently pour the filling into the plates, being careful not to displace the crumbs. Bake at 425 F for 15 minutes. Reduce heat to 350 F and bake another 45-60 minutes. To test for doneness, insert a butterknife. If it pulls out clean, the pie is done.

Makes 2 pies. Nutritional content for 1/8 pie:

123 calories
2 grams fat
2 grams fiber
6 grams protein
21 grams carbs

* You can use any sugar substitute (Equal, Splenda, Sweet-n-Low) in place of the Stevia; just look up the amount equivalent to 1 cup sugar.

** In place of the 2 T pumpkin pie spice, you can use the following spices combined:

1 1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon ground ginger

Cooked pumpkin slices, peeled
The finished pies!
The pumpkin puree – definitely more yellow than the stuff from the can.
Pureeing the pumpkin

Leave a Reply

Your email address will not be published. Required fields are marked *