Witch's Potion Pie
Did you know that a slice of traditional pumpkin pie often has 5 grams of artery-crippling saturated fat? It’s like eating a cheeseburger for dessert! And really, who needs it when you can enjoy deeply satisfying pumpkin flavor with Pritikin Chef Anthony Stewart’s zero-saturated-fat pie.
Yield: 8 people
- 1/2 large butternut squash remove seeds
- 2 cups pumpkin, canned solid-pack (no additives)
- 3 egg whites beaten until stiff peaks form
- 1 teaspoon lime juice
- 1 teaspoon cinnamon powder
- .25 teaspoon cardamom powder
- .5 cup soymilk
- .25 cup Splenda
- 3 tablespoons vanilla extract
- 2 cups corn flakes (low-sodium) (good brand choice is Grainfield's)
- Garnish blackberry puree optional
- Garnish 8 blackberries optional
- 8 party favor pumpkins
- Preheat oven to 350 degrees.
- Place butternut squash half in a nonstick baking pan in oven, skin side up. Cook until fork-tender, about 25 minutes.
- Scoop out cooked "meat" with spoon, and place with 1 cup of the canned pumpkin in a food processor. Puree.
- In a large bowl, combine the squash/pumpkin mixture, remaining pumpkin, egg whites, lime juice, cinnamon, cardamom, soymilk, Splenda, and vanilla.
- In food processor, grind corn flakes until they are the size of peppercorns.
- Lightly spray bottom of pie baking pan (8 inches in diameter) with Pam, or use 8 individual-size pans. To make crust, press corn flakes into bottom of pan (s).
- Fill pie pan (s) with pumpkin mixture, and bake in oven at 350 degrees for 30 minutes.
- Insert a party favor pumpkin into pie (s), and, if desired, garnish with a blackberry and a sprinkle of corn flakes, and place in a dish with blackberry puree.