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.
Servings Prep Time
8people 30minutes
Cook Time
60minutes
Servings Prep Time
8people 30minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Place butternut squash half in a nonstick baking pan in oven, skin side up. Cook until fork-tender, about 25 minutes.
  3. Scoop out cooked “meat” with spoon, and place with 1 cup of the canned pumpkin in a food processor. Puree.
  4. In a large bowl, combine the squash/pumpkin mixture, remaining pumpkin, egg whites, lime juice, cinnamon, cardamom, soymilk, Splenda, and vanilla.
  5. In food processor, grind corn flakes until they are the size of peppercorns.
  6. 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).
  7. Fill pie pan (s) with pumpkin mixture, and bake in oven at 350 degrees for 30 minutes.
  8. 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.