Fresh Friday

So I have been sick with the flu the last two days and I feel really bad that I missed my husbands birthday yesterday.I always bake him a pumpkin pie. So after two days on the couch and the mercy of the flu I mustered up enough energy to bake him his favorite... Pumpkin pie. Of course it is going to be a lighter healthier version. Now it just wouldn't be fall without pumpkin pie right?

So I came across this healthier option for pumpkin pie, and the hubby approved !
so who says pumpkin pie can't be delicious even if it is a healthier low fat version. Now I gave it my own little twist instead of the traditional cool whip topping I melted down some really good organic chocoalte and drizzled it on top.

Organic Low Fat Pumpkin Pie :

For the crust you will need

1 1/2 cups of graham crackers I found low fat ones and just threw them in the food processor
2 Tbsp apple juice
2 Tbsp butter I used smart balance soy butter

mix all ingredients and press mixture into a 9 inch backing dish and bake for 15 min at 350 degrees
let crust cool completely

meanwhile... for the filling

mix together 2 cups organic pumpkin
1 egg yolk I used organic eggs
2 large egg whites
1/3 cup orange juice
1/3 cup of honey
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp allspice
Now if you notice you don't use any sugar that's where the honey plays it's part

Once crust is completely cooled pour mixture into crust and bake 1 hour
melt chocolate and drizzle on top. I hope you give it a whirl... now I am not a pumpkin pie fan but I was a little curious so I gave it a try and I have to say it was really tasty! I think I may warm up to pumpkin pie just yet, of course I will have to have a glass of red wine with mine :-)

Something to think about ...

Eat...

....all the colors of the rainbow

...all five tastes

...a varied diet

...locally grown, seasonal foods

and

Enjoy your food and mealtime.

Happy Friday!