Pumpkin pie

Ingredients for 8-10

Crust
1½ cup graham flour
½ cup old fashioned rolled oats
75g crushed pecans
¼ cup raisins
2 tbsp coconut oil
2 tbsp liquid honey
1 tbsp blackstrap molasses
¼ cup unsweetened applesauce
½ tsp salt
½ tsp ground cinnamon
¼ tsp ginger
¼ tsp allspice

Filling
3 cups pumpkin puree
½ cup 0% fat Greek yogurt
1 cup 1% fat cottage cheese
1 cup buttermilk
2 whole eggs
½ cup egg whiles (or 4 egg whites)
¼ cup maple syrup
2 tbsp blackstrap molasses
3 tsp cinnamon
1 tsp each: allspice, ginger, freshly grated nutmeg
½ tsp ground clove
½ tsp salt

Crumble
30g crushed pecans
¼ cup oats
¼ tsp cinnamon
2 tbsp raisins, chopped
1 tbsp maple syrup

Directions

1. For the crust
Preheat oven to 375F
Add all the ingredients to food processor and process until well combined.
Transfer to a removable bottom deep pie dish and press to the bottom and sides of the pan to form a crust.
Bake in the oven for 10 minutes or until golden.
Set aside
Lower oven temperature to 350F

2. For the filling
Add all the ingredients to the bowl of your food processor and process until smooth and creamy, about one minute.
Transfer to the reserved pie crust.
Bake in 350F oven for 50-55 minutes, until filling is set.
Turn off the oven and open the door slightly. Allow pie to cool for a couple of hours, then take it out of the oven and let it cool completely before to transfer to the refrigerator, where you will leave it to cool for at least 4 hours, preferably overnight.

3. For the crumble
Preheat a small pan over medium high heat. Add the oats, pecans, salt and cinnamon and toast until fragrant and the oats start to turn brown.
Add raisins and maple syrup. Stir until well combined.
Set aside and allow to cool completely.
Sprinkle over pie.

dessert October 10, 2011 12:51

Author thehealthyfoodie.net/2011/10/0...