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.

Graham Apple Cream Cheese Desert

Graham Apple Cream Cheese Desert

Ingredients

For the graham cracker crust

¾ box (2 pkg. from box) of honey graham crackers

6 tablespoons of unsalted butter, melted

For the apple filling

3 tablespoons of unsalted butter

4 to 5 Fuji apples or another kind you prefer

1½ teaspoons of ground cinnamon

For the topping

2   8 oz. packages of cream cheese

4 tablespoons of unsalted butter, softened

¾ to 1 cup of organic raw* honey

2 tablespoons milk

Preheat oven to 175 degrees

Place graham crackers into large zip lock bag seal shut use a fork or rolling pin to smash into crumbs. Place graham cracker crumbs into a 9 x 9 inch baking dish. In a pan on low heat melt butter for the crust. Pour the melted butter into the graham cracker crumbs mixing with a fork. After the graham cracker crumbs are coated with butter press down with fork spreading the crumbs until even. Place dish into preheated oven for around 7 minutes or until the graham cracker crumbs appear to be sticking together.

While the dish is in oven cut apples into thin slices with skins or without skins whichever way you prefer. Place to the side and pull dish out of oven. In a large pan over low heat on stovetop melt butter for the apple filling. Place cut apples, honey and cinnamon in melted butter keep heat on low stirring until apples are slightly soften.

After apples soften pour apple mixture into graham cracker crust and let cool. In an electric mixer place the butter, cream cheese and milk for frosting, set mixer on medium speed, beat until smooth. Mix in vanilla and honey. Add more honey or vanilla if desired. With a smooth butter knife spread frosting evenly over the apples. Let cool in refrigerator for at least an hour and serve or store in refrigerator up three to four days. 


*Organic Raw honey can offer a variety of health benefits. Among the many benefits eating organic raw honey can increase a person’s energy level or even calm an upset stomach. Most brands of honey have been heated and filtered into a liquid unless labeled raw. Liquefied honey has a greater appeal to consumers while making the packaging process easier for sellers. Once the honey has been heated the natural enzymes, vitamins and other nutritional benefits found in honey are destroyed or partially destroyed due to heat damage. Non-organic raw honey can contain pesticides. Organic raw honey not only is a healthier choice for consumers, but also a tastier choice. Many health food stores and online stores sell organic raw honey. 

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Thriving Foodie