Friday, November 21, 2008
Walnut-Date Pumpkin Pie
Yes, once again I am not passing on a low fat, low calorie diet, but I just couldn't resist. This recipe is a new twist on the standard pumpkin pie recipe that we all have grown to love. I'm a traditionalist, but this year I have decided to go with this recipe for the Thanksgiving Table.
Here's my logic:
Walnuts are high in Omega 2 fatty acids, tannins and polyphenols and this all translates into "heart healthy" for you. The oil of the walnut is good for your cholesterol levels and it's also rich in Vitamin E and fiber.
Dates are also high in fiber and potassium.
Besides, there's no need to roll out a pie crust. It's all done in the food processor or blender.
Preheat oven to 350 degrees.
1 c. all-purpose flour
1/2 c. cold butter or margarine ( the jury's still out on which one is best for you)
1 c. packed light brown sugar, divided
1 t. ground cinnamon
1/4 t. ground cloves
1 c. cooked or canned pumpkin
1 c. evaporated milk
1/2 c. finely chopped dates
1/3 c, chopped walnuts, toasted
Whipped Cream (I use low fat, or sugar free Cool Whip)
1. In a food processor, combine the flour, butter, and 1/3 c. brown sugar. Cover and pulse until the mixture resembles coarse crumbs.
2. Press onto the bottom and up the sides of a 9-in. pie plate.
3. Bake at 350 degrees for 5 minutes; cool on a wire rack.
4. In a mixing bowl, beat the eggs, cinnamon, cloves, and remaining brown sugar.
5. Beat in the pumpkin and milk.
6. Stir in the dates and walnuts.
7. Pour into crust and cover loosely with foil.
8. Bake at 350 degrees for 55-60 minutes or until a knife inserted near the center comes out clean.
9. Cool for 2 hours on a wire rack.
10. Refrigerate until serving.
11. Serve with whipped cream.
12. Refrigerate leftovers.
YIELD: 6-8 servings.
If you like this blog, please look for my other blogs:
Thyme for Herbs
Tickling the Ivories