Tuesday, April 28, 2009

Amazing Pumpkin Pie

This is truly an amazing pie! It looks too good to be true but I guess you just have to see - well actually taste :P - for yourself to believe it. I love that it is so guilt-free too ;D --who needs all the extra calories from the crust? If you must have the crust, go ahead and use one - but do try without it at least once; I do not miss it.

I made this pie for our Thanksgiving dinner last year using a freshly cooked butternut squash and it turned out to be very flavorful. I have made several since then and they disappear pretty quickly! Any sweet and flavorful pumpkin/winter squash may be used; but not the humongous jack-o-lantern types as they are typically grown for their size and not flavor.

I used the Indian tapioca pearls (Sago or Sabu dana); they are available in Indian markets as well as most grocery stores. Tapioca starch (or flour) and rice flour are available in Asian and Latino markets.

Utterly delicious!

8 servings, each piece (without the raisin sauce or cream) containing 153 Calories (k cal); 1g Total Fat; 3g Protein; 34g Carbohydrate; 0mg Cholesterol; 264mg Sodium; 3g Fiber.


Ingredients:


2 tbsp. Tapioca Pearls or Starch
1/4 cup water
1 1/2 cups low-fat Milk or non-dairy milk
1/2 cup Rice Flour (or flour of your choice)
2 cups mashed cooked Pumpkin/Winter Squash
1 tsp. Vanilla
2 tsp. Baking powder
3/4 cup Sugar
1 Tbsp Fresh grated Ginger
1 tsp Cinnamon
1/4 tsp freshly grated Nutmeg
1/4 tsp ground Cloves
1/2 tsp Salt

Raisin Sauce and Whipped Cream or Creme Fraiche to serve (Optional)

Method:

Preheat oven to 350 F.

Coat a 9-inch deep dish pie pan with cooking spray or oil. I used a Corning glass-ceramic pie dish and even the middle sections of the pie came out without any stickiness.

Place the first four ingredients, the tapioca, water, milk, and rice flour in a small bowl for and let them soak for 15 minutes; pour into the blender container and blend well until smooth.

Add the winter squash/pumpkin, puree to the blender container along with the remaining ingredients and blend gradually increasing the speed, stopping to scrape the sides as needed to make sure everything is thoroughly blended. This should take about 2 to 3 minutes.

Pour the squash/pumpkin puree into a pie pan and bake for about 60 minutes.

The top and edges should be browned, but not burned.

Remove from the oven and place on a thick towel to cool slowly. I find that the slower the pie cools, the less it shrinks or collapses.

Chill the pie when it is completely cool until ready to serve.

Serve with Raisin Sauce and lightly sweetened whipped cream if desired.

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