Tuesday, January 31, 2012

Clean Crustless Pumpkin Pie

I admit it. I'm on a pie kick. God help me.

Why do we reserve pumpkin pie for the holidays? It’s such a great dish for any time of year, and it is so simple to make. Healthy, too, if made with real and clean ingredients.

Pumpkins are a powerhouse of healthy benefits. They are great for your immune system and for your eyes. Not convinced? Here’s a whole list of benefits pumpkins bring to the table.

I love making crustless pumpkin pie on weeknights because it is extremely easy to whip up with ingredients already in the fridge, and there is little measuring and absolutely no cutting or chopping involved. It’s as simple as mix, pour, bake, and eat! You just need to make sure you pick up a couple cans of pumpkin at the store if it’s not a staple in your pantry.

Place the pie dish in the oven while you eat your main meal, and you’ll have a warm, cozy, and healthy dessert ready in only a short time.


Clean Crustless Pumpkin Pie
Adapted from The Gracious Pantry

2 cups organic, canned pumpkin
1/2 cup honey
4 organic egg whites
1 1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups organic whole milk

Preheat the oven to 425 degrees.

Combine all ingredients in a large mixing bowl, and mix thoroughly.
Pour mixture into lightly greased pie plate.

Bake for 15 minutes.

Reduce oven temperature to 350 degrees and bake for 45-50 additional minutes.

Let pie rest for at least 10-15 minutes before serving.


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