Typically, a pumpkin pie is made with a regular pie shell made up of white flour, shortening, sugar and salt. The custard filling usually contains molasses, salt and sometimes butter or cream. It's a tasty end note to a holiday meal, but not a terribly healthful option.
The recipe below offers a luscious pie which uses a nutty/puffin cereal base that is more like a cookie crumb crust. This switch adds fiber and healthy fat from pecans instead of the saturated or trans fat from shortening -- and of course, no added salt.
This pie also contains more pumpkin than the typical recipe calls for, so it is even richer in fiber. The result is a delightful creamy gem of a pie you will love; and even better -- it will love you back!
Makes a 10-inch pie
2 ½ cups solid pack canned pumpkin (Unsweetened)
1 cup fat free sweetened condensed milk
2 Tbsp dark rum
1 ½ tsp ground cinnamon
½ tsp ground allspice
2 cups regular puffins corn cereal (Barbara's Bakery)
1 cup chopped pecans
2 Tbsp packed brown sugar
¼ cup melted regular Smart Balance
1. Place puffins, pecans and brown sugar in food processor and grind finely.
2. Add melted smart balance and process again.
3. Place the crumbs at the bottom of a lightly greased (canola oil) 10-inch baking pan and press down firmly with your fingers to make a compact crust.
4. Place all the wet ingredients in a bowl of an electric mixer and beat until creamy.
5. Pour the creamy pumpkin custard on top of the crust and bake in oven at 350 degrees for 40 minutes.
Dr. David Katz is director of the Prevention Research Center at the Yale University School of Medicine and medical contributor to ABC News. Visit his Web site at www.davidkatzmd.com.