With that in mind, I'm trying to devise a Thanksgiving menu that will deliver the flavor and not the "other" stuff. Today, I'm preparing a recipe I found on line for Cranberry Walnut Pumpkin Pie - with a few minor changes to create a more heart friendly dessert. Changes I made are in red print.
First to go is the white flour/transfat crust!
Instead, the "crust" is made by putting 1 1/2 cups fresh cranberries, 1 cup walnuts, 1 tsp vanilla and 1/4 C. brown sugar (yes, a little sugar won't hurt) into the food processor. Chop til cranberries are very small.
Spray a deep dish pie plate with Pam or other canola oil spray. Press the above mixture evenly on the bottom of the plate.
In a large bowl, mix 3 large eggs, a 15 oz can of pumpkin, 1/2 C. Splenda, 1/4 tsp salt, 1 1/2 tsp cinnamon, 1 tsp ground ginger, 1/4 tsp ground cloves ( I increased the amount of spices to add more flavor) and 1 C. evaporated milk til thoroughly incorporated. Pour mixture over the cranberry "crust". Place in 425 degree oven for 20 minutes. Reduce heat to 350 and bake for another 40 - 50 minutes or until tester inserted in center comes out clean. Cool on wire rack. Serve with a spritz of light cream on top.
I'm happy to report the pie is delicious! The cranberry walnut crust gives it a needed crunch and the cranberries add a bit of sweet/tart flavor that is quite nice. The only thing I would change is to bake it in a regular pie plate rather than a deep dish. If baking in a deep dish, cut the baking time to about 30 minutes at 350 degrees.