Pumpkin Pie Without The Plump
Badonkadonk (Ba-donka-donk) Function: noun. Slang for a big ol’ backside. For example, “I scarfed down an entire pumpkin pie for Thanksgiving Dinner and my badonkadonk doubled in size.”
Ok, now that I have your attention, I have wondrous news… Pumpkin Pie can be tasty and low in fat and calories! Yes, Virginia, there is a Santa Claus. Uh, never mind, that’s another holiday.
I happen to be a sucker for magazines. I subscribe to just about everything and anything. Lots of fitness, health, and re-purposing holiday cards into a stylish hat publications. Unfortunately, many go unread for months at a time. However, I discovered a magazine by the name of Clean Eating. It is fabulous! Their Fall 2008 edition highlighted a lower-fat pumpkin pie recipe that got my wheels a-turnin’. Could I possibly create a gluten free, low fat, TASTY pumpkin pie?
I re-worked Clean Eating’s recipe and (after a few attempts) created a Gluten Free Pumpkin Pie that rocks the house! This post kicks off my quest for a satisfying gluten free holiday season. Stay tuned for my pumpkin pie cheesecake recipe!
Unfortunately that one will triple your badonkadunk.
Low-Fat Pumpkin Pie
Crust:
1/2 cup pecans
18 Health Valley Rice Bran crackers
8 Mi-Del GF Ginger Snap cookies
1 1/2 tablespoons canola oil
In a food processor grind pecans, cookies, & rice crackers until crushed & crumbly in texture (resembling ground almond meal). Place crumbs in a 9 inch pie pan. Drizzle canola oi onto crumbs and mix to moisten. Once evenly moistened, press crumbs against the bottom and up the sides of the pie pan. Refrigerate while making the filling.
Filling:
2 egg whites
1 whole egg
1/2 cup brown sugar (packed)
14 ounces pumpkin puree
12 ounces evaporated milk (I used 2% lowfat)
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon sea salt
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1 teaspoon grated orange peel
Whisk egg whites and whole egg. Add in brown sugar, pumpkin puree, evaporated milk, cornstarch, spices, and orange peel. Mix thoroughly. Pour over crust. Bake in center of oven at 350 degrees for 40 to 45 minutes. Let cool for at least 1 hour and then refridgerate. Serve with lowfat whipped cream.
Tags: celiac, celiac blog, celiac disease, celiac sprue, clean eating magazine, coeliac, gluten free, gluten free low fat pumpkin pie, gluten free pumpkin pie, health valley rice bran crackers, hold the gluten blog, mi-del gluten free ginger snap cookies
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November 5th, 2008 at 8:39 am
I don’t know that I have ever heard of badonkaonk and pie used in the same sentence. You get A+ for creativity and a whole lot of crazy!
November 5th, 2008 at 9:49 am
Not only is there a clean eating magazine, but there’s a book and cookbook. The cookbook has a lot of GF recipes and they are marked clearly. I love anything by Tosca Reno, she knows her stuff!
November 5th, 2008 at 4:53 pm
Wow…that pie looks awesome! Great job! AND, you have a pumpkin cheesecake recipe coming? I think I need to up my workout time to account for the increase in calories.
November 6th, 2008 at 8:50 pm
I LOVE the fact that you used the word badonkaonk. I love the word.
November 6th, 2008 at 9:48 pm
lol this was a fun post!
I looove looove pumpkin pie, your crust sounds so cool, btw :)!
November 7th, 2008 at 11:04 am
Maureen,
You’ve got to slow down creating these wonderful recipes. My “to-do” list is getting too long! Congratulations on another winner. The use of ginger snaps for the crust paired with pumpkin must be wonderful. I can’t wait to try it.
Debbie
November 8th, 2008 at 11:28 pm
I just read the first paragraph of this post outloud to my boyfriend. I am still dying laughing!! You are hilarious!! Can’t wait to try this recipe!
November 10th, 2008 at 1:09 pm
Sounds perfect for my Thanksgiving table! I can’t wait.:)
November 11th, 2008 at 11:02 am
I’ve taken a break from finding ways to use my pumpkin like squash, due to a momentary abundance of persimmons. But I’ve got some pumpkin in the freezer, left over from my halloween jack-o-lantern (oops! not a carving pumpkin after all!) surprise. I think there’s some pie in my future!
November 13th, 2008 at 11:03 pm
[...] Whole Foods GF Bakehouse pre-made pie crusts, my own low-fat pumpkin pie, or pumpkin cheesecake (will post recipe [...]
November 14th, 2008 at 3:06 am
Just what I needed, a little lesson in slang, a good laugh, and a low fat pumpkin pie recipe! Yay Maureen!