Wednesday, November 08, 2006

Healthful Eating

Because I work in the health care field, I'm accutely aware of the burgeoning obesity problem in our country. Diabetes is rampant, as are high blood pressure, high cholesterol and a myriad of other diet related issues. So, it has been my goal to clean up my dietary act and try to eat healthfully while still maintaining all the flavor in my food. Not an easy chore! We've all become accustomed to the flavor fats and sugar in our diets deliver. I won't even go into what white flour does to one's insulin levels.

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.


5 comments:

Becky said...

Sounds good
Looks even better!
i must try some. I'll be right over.
;-)

Giddy said...

Becky, it was even better today after sitting in the fridge and letting the flavors blend! Come on over - it's only 3,000 or so miles to my house from yours! "-)

Zoey said...

What an interesting sounding crust! I've never heard of a fresh cranberry crust. It does look very good.

Sandy said...

Oh, this looks good! Two of my favorites together.

Wendy said...

Thanks for posting your cranberry pumpkin pie recipe. It sounds delicious and I'll be making it this weekend. I found your blog via a search for a gnome cookie cutters... I have gnomes living with me too in TX.