Healthy
Recipes - Healthy Eating
(Makes 10 servings)
 Beta-carotene,
vitamin A, calcium, healthy fats, protein…wait a minute,
this doesn't sound like dessert! Yet that's exactly
what this great-tasting mix of good-for-you nutrients is.
Otherwise known as pumpkin pie, we've added a Vermont
twist, substituting maple syrup for some of the sugar, and
adding pecans for an extra special taste. You can use your
favorite pie dough recipe, just mixing the pecans into the
flour mix before you add water. Or if don't want to
bother making your own pie crust, use a ready-made refrigerated
crust. We've given you the ‘in-between'
version, using a boxed mix for the crust.
1 box pie crust mix
1/2 cup ground pecans
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1/4 cup Vermont maple syrup
1 can (15 ounces) pumpkin
1 can (12 fluid ounces) evaporated skim milk
1/2 cup chopped pecans
Maple Whipped Cream, if desired (see below)
Chopped pecans for topping, if desired
Preheat oven to 425°F.
Following package directions, measure out enough pie crust
mix to make one 9-inch pie crust. Stir in ground pecans. Follow
package directions to make pie crust dough, roll it out and
place in pie plate.
In mixing bowl, mix together sugar, salt and spices. Slightly
beat eggs, then add to sugar-spice mixture and mix well. Stir
in maple syrup and pumpkin and mix well. Gradually stir in
evaporated skim milk. Pour into unbaked pie shell. Sprinkle
with chopped pecans. Place in oven and bake for 15 minutes.
Reduce heat to 350°F and bake another 50-60 minutes or
until knife inserted in center comes out clean. Cool before
serving. Top with a tablespoon or two of Maple Whipped Cream
and sprinkle with a few pieces of chopped pecans, if desired.
Maple Whipped Cream
(Makes at least 10 servings)
1 cup
whipping cream
2 tablespoons maple syrup
In chilled bowl, add cream and syrup; mix. Whip with electric
beater until firm peaks form.
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