turns a nutty brown, 30 seconds to 4 minutes, depending on your stove. Pour into a small
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bowl and let cool. Stir in oil. Slowly stir the butter-oil mixture into the flour mixture with a
Dark molasses and dark rum put this pumpkin
fork until the mixture is crumbly. Gradually stir
pie a cut above the rest. No nfat evaporat ed
in enough ice water so the dough holds
milk, which sta nds in for heav y cream, does a
together. Press the dough into a flattened disk.
fantastic job of cutting the fat in the filling. Add
2. Place two overlapping lengths of plastic wrap
to that our blue ribbon butter-canola crust and
on a work surface. Set the dough in the center
you’ve dropped th ree-qu arter s of the fat and
and cover with two more sheets of plastic
more than ha lf the calori es found in most
wrap. Roll the dough into a 13-inch circle.
similar pi es. Don’t use pum pkin-pi e mix—buy
Remove the top sheets and invert the dough
canned pumpkin without added spices: the
into a 9-inch deep-dish pie pan. Remove the
flavor will be superior.
remaining wrap. Fold the edges under at the rim and crimp. Cover loosely with plastic wrap and refrigerate while you prepare the filling.
Crust ¾ cup all-purpose flour
3. To prepare filling & bake pie: Position rack
¼ cup whole-wheat flour
in lower third of oven; preheat to 350°F. Lightly
1 tablespoon granulated sugar ⅛ teaspoon salt
whisk eggs in a medium bowl. Add pumpkin, evaporated milk, molasses and rum (or vanilla).
1 tablespoon butter
Combine brown sugar, cornstarch, cinnamon,
3 tablespoons canola oil
ginger, nutmeg and salt in a small bowl. Rub
1-2 tablespoo ns ice water
through a sieve into the pumpkin mixture and
Filling
whisk until incorporated.
2 large eggs
4. Pour the filling into the prepared crust. Bake
1 15- or 16-ounce can plain pumpkin puree
the pie until the filling has set and a skewer in-
1 12-ounce can nonfat evaporated milk
serted in the center comes out clean, 40 to 50
¼ cup dark molasses
3 tablespoons dark rum or 1 tablespoon vanilla extract ½ cup packed dark brown sugar
minutes; cover the edges with foil if they are browning too quickly. Cool on a wire rack. Per serving: 278 calories; 8 g fat (2 g sat, 4 g mono); 58 mg cholesterol; 43 g carbohydrate;
1 tablespoon cornstarch
7 g protein; 3 g fiber; 187 mg sodium; 397 mg
1 teaspoon ground cinnamon
potassium.
1 teaspoon ground ginger
Nutrition bonus: Vitamin A (137% daily value),
¼ teaspoon ground nutmeg
Calcium (21% dv), Iron (15% dv).
¼ teaspoon salt
Carbohydrate servings: 3 Exchanges: 3 other carbohydrate, 1½ fat
Coat a 12-cup Bundt pan with cooking spray. granulated sugar, cocoa, baking powder,
Total: 3½ hours (including cooling time)
baking soda, pumpkin pie spice and salt in a
Equipment: 12-cup Bundt pan
medium bowl.
To make ahead: Prepare through Step 4 up to
3. Blend 1 cup buttermilk, pumpkin puree and
1 day ahead. Glaze and garnish (Step 5)
brown sugar in a large bowl with an electric
shortly before serving.
mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla.
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Gradually add the dry ingredients, stirring until just combine d. Transfer the batter to the
You don’t have to have pumpkin pie to still
prepared pan.
enjoy pumpkin and spice in a Thanksgiving
4. Bake the cake until a wooden skewer
dessert. This tender, moist cake uses pureed
inserted in the center comes out with only a
pumpkin to r eplace much of th e fat and is
few moist crumbs attached, 1 to 1 ¼ hours.
delicately seasoned with classic Th anksgiving
Let cool on a wire rack for 15 minutes. Remove
flavors.
from the pan and let cool completely on the rack, about 2 hours. 5. To glaze & garnish cake: Combine confec-
Cake 1 cup all-purpose flour ¾ cup whole-wheat pastry flour
1 cup granulated sugar ¾ cup unsweetened cocoa powder (not
Dutch-process)
tioners’ sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.
1½ teaspoons baking powder
Per serving: 234 calories; 5 g fat (1 g sat, 3 g
1½ teaspoons baking soda
mono); 13 mg cholesterol; 46 g carbohydrate;
1 tea spoon pumpkin pie spice ¼ teaspoon salt
28 g added sugars; 4 g protein; 3 g fiber; 238 mg sodium; 159 mg potassium.
1 cup nonfat buttermi lk
Nutrition bonus: Vitamin A (80% daily value).
1 15-oun ce can unsweetene d pumpkin
Carbohydrate servings: 3
puree
Exchanges: 3 other carbohydrate, 1 fat
¾ cup packed dark brown sugar
Tip ) 1 large egg, at room temperature see (
Tips:
1 large egg white, at room temperatu re
To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
¼ cup canola oil ¼ cup light corn syrup
1 tablespoon vanilla extract Glaze & Garnish ½ cup packed confectioners’ sugar
1 tablespoon nonfat buttermi lk 2 tablespoons mini chocolate chips or see Tip ) toasted chopped nuts (
2 large pieces of parchment or wax paper. Peel off the top sheet and invert the dough into a 9-inch pie pan. Peel off the remaining paper. Press the dough firmly into the bottom and up the sides of the pan. Tuck the overhanging dough under, forming a double-thick edge. Crimp the edge with your fingers. Using a fork, prick the dough in several places. Refrigerate the crust for 15 minutes. 3. Position a rack in the lower third of the oven;
preheat to 375°F. Bake the crust for 15 minutes. Remove from the oven and let cool, about 30 minutes. 4. To prepare filling: Combine apples, ½ cup
brown sugar, lemon juice and ½ teaspoon cinnamon in a large bowl. Let stand for 10 minutes. Sprinkle 2 tablespoons all-purpose flour over the apples and toss again; mound the filling into the cooled crust. Coat the crust edges with cooking spray, return the pie to the oven and bake for 30 minutes. 5. Meanwhile, prepare topping: Combine ½
cup whole-wheat flour, oats, ¼ cup brown
Oatmeal-Nut Crunch Apple Pie Makes: 10 servings
¼ teaspoon salt
4 tablespoo ns cold unsalted butter, cut
Active time: 1 hour
into small pieces
Total: 3½ hours (including cooling time)
2 ounc es reduced-fa t cream cheese
To make ahead: Prepare and refrigerate the
(Neufchâtel)
dough (Step 1) for up to 2 days.
2 tablespoons canola oil
Equipment: 9-inch pie pan
3 tablesp oons ice water
½ teaspoon ground cinnamon
sugar, ½ teaspoon cinnamon and ⅛ teaspoon
⅛ teaspoon salt
salt in a medium bowl. Cut in 2 tablespoons
2 tablespoo ns cold unsalted butter, cut into small pieces 2 tabl espoons frozen orange juice concentrate, thawed ¼ cup coarsely chopped walnuts
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and adorne d with a streusel -lover’s crunch y topping. The pie is best served the day it’s made. If you’re short o n time, look for a re ady made whole-wh eat pie crust in t he freezer section of the sto re.
1 cup all-purpose flour ½ cup whole-wheat pastry flour
EatingWell Healthier Recipes
6. After the pie has baked for 30 minutes,
remove it from the oven and scatter the (covering the edges of the crust with foil if
flour, ½ cup whole-wheat flour and ¼
they’re browning too quickly) and bake until
teaspoon salt in a medium bowl. Cut in 4
the topping is golden and the juices are
tablespoons butter and cream cheese using a
bubbling around the edges, 20 minutes more.
pastry blender or a fork until the mixture is
Cool for at least 1 hour before serving.
pebbly. Add oil; stir until evenly moistened.
Per serving: 340 calories; 13 g fat (6 g sat, 2 g
Sprinkle water over the mixture; toss with a
mono); 21 mg cholesterol; 53 g carbohydrate;
fork to combine. Knead the dough in the bowl
4 g protein; 4 g fiber; 110 mg sodium; 199 mg
a few times. Gather into a ball, press into a
potassium.
½ cup whole-wheat pastry flour
disk and wrap in plastic. Refrigerate for at
Nutrition bonus: Vitamin C (18% daily value).
⅓ cup old-fashioned rolled oats
least 30 minutes or up to 2 days.
Carbohydrate servings: 3½
¼ cup packed light brown sugar
2. Roll the dough into a 14-inch circle between
Exchanges: 1½ starch, 1 fruit, 1½ fat
3 medium McIntosh apples, peeled and thinly sliced ½ cup packed light brown sugar
1 tablespoon lemon juice ½ teaspoon ground cinnamon
2 tablespoons all-purpose flour Topping
Crust
trate and nuts.
1. To prepare crust: Whisk 1 cup all-purpose
3 medium Granny Smith apples, peeled and thinly sliced
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About EatingWell health tags A recipe checked…
Heart Health
has limited saturated fat.
Diabetes
is low in calories and meets limits for Carb ohydrate Servings.
Weight Loss
has reduced calories (and limited saturated fat).
Gluten Free
does not contain wheat, rye, barley or oats. (Many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged [e.g., canned] ingredient, we recommend that you carefully read the label to make sure you pick a brand that does not contain a hidden sou rce of gluten. Also, please note that while a recipe may be marked “Gluten Free,” the serving suggestions that accompany it may contain g luten.)