Healthier Pumpkin Pie

As the weather is quickly getting colder, pumpkin pie is a perfect desert to have around. I first made this recipe with my sister-in-law after she went pumpkin picking. We were looking for a good pumpkin pie recipe with a healthier twist. So, we took a pumpkin pie recipe we found online and made some changes to our liking.

Serves 12 people

Ingredients

2 organic whole wheat pie crust 9” (usually found in the freezer and 2 usually come in one package)

1 cup pure maple syrup

¾ cup of half & half

1 cup mascarpone cheese

2 cups of fresh pumpkin puree or 1 can (15 ounces) of unsweetened pumpkin puree

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon salt

¼ teaspoon ground nutmeg

4 eggs

Pumpkin Part

Bake a fresh pumpkin in the oven for about an hour or longer depending on the size of the pumpkin in convection bake at 325° F, or buy a can of pumpkin puree at the grocery store.

With a sharp knife cut fresh pumpkin into fourths, then scrape out the inside seeds and stringy part of the pumpkin. Put pumpkin face down in a covered baking pan. Place in oven for around an hour (for a medium size pumpkin) or longer, checking with fork until the pumpkin is soft. After pumpkin softens, pull out of oven and let cool. With a fork, pull the pumpkin insides away from skin and place into a food processor or blender. Measure 2 cups and put to the side for pie filling.

Pie Filling Part

Preheat oven convection bake 350° F. Pour maple syrup in a medium pot on medium heat for about two minute or until frothy. Lower heat then add half & half while stirring (be cautious hot mixture may splatter up while adding). It will turn into a caramel looking mixture when smooth. Then add mascarpone cheese. Keep on low heat until the lumps from the cheese are dissolved. Turn heat off and let mixture cool.

While mixture is cooling in a medium size bowl, mix together pumpkin, cinnamon, ginger, salt and nutmeg and place to the side. In small bowl, beat eggs lightly with a fork then add to the pumpkin mixture. After the caramel like sauce has cooled add to the pumpkin mixture, stirring until smooth.

With the oven preheated, pull pie shells out of the freezer and place on baking sheets. Pour the pumpkin mixture into shells. Place in oven for about an hour or longer until the center is set, but the middle still moves a little. When the pies are done pull them out of oven. Let pies cool before serving, cover and store in refrigerator. Pumpkin pie is especially delicious with whipped cream or ice cream.