Witch’s Potion Pie

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1.6 min read
Witch's Potion Pie

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.
Prep Time30 minutes
Active Time1 hour
Total Time1 hour 30 minutes
Course: Dessert, Entertaining
Cuisine: American, Holiday, Vegetarian
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.
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