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Friday, October 17, 2008
An Eggless Chocolate Pumpkin Pie from a Real Pumpkin,Not a Can!
Splendor of Autumn is simple and serene,with cool breeze ,leaves changing to beautiful colors and blanket of leaves camouflaging the ground.Its also time of harvest,gorgeous pumpkins ,colorful corns,juicy apples and vegetables like Avocado,Leeks,Sweet potatoes ,green beans,Brussels sprouts,aubergines(egg plants) ,spinach and beets are best in this season.
Pumpkin pie is the ultimate dessert of the season. But are you aware of the sky high calories in a creamy pumpkin pie or loss of nutrition after adding a cup of sugar ,a stick of butter and 3(some recipes have 4) eggs in each pie? Its close to 320 calories in just one slice! . To avoid all the guilt after eating such a high cholesterol high sugar dessert, I made this pie egg less with just half the sugar and half the fat. Inspiration of the egg less pie was this recipe from Mango power girl.I further reduced the fat from butter and sugar from MPG's original recipe.And to get the most from the flavor of pumpkin,first time ever i made the pie from scratch with home made crust and fresh pumpkin puree.
Most delighted about the low calorie pie was my better half, who is believe it or not ,more calories conscious than I am. I know one another person who would be just as delighted ,Madhuram from Eggless Cooking , who is hosting this month's A fruit A month: Pumpkin event. Madhuram ,this pie is coming up to you soon:)
I'm also sending this pie for Ivy's Sweet pie Contest
1/2 cup all purpose flour
3/4 cup Whole wheat flour
1/4 cup unsweetened cocoa
4 tablespoon(1/2 a stick) cold butter, cut in small cubes
1/2 teaspoon salt
1/2 cup ice cold water
1 pie pumpkin(recipe for puree follows) or 3 cups Canned Pumpkin puree
1/2 cup brown sugar
1 teaspoon ginger powder or 1/8th of a teaspoon of fresh grated ginger
1/2 teaspoon Cinnamon or Pumpkin Spice(mixture of ground nutmeg,cloves and cinnamon)
2 table spoon of cornstarch(substitute for 2 eggs)
1 cup Organic whole milk
2 tablespoon dark chocolate, finely chopped for topping
Prepare the dough
Sift the flours,cocoa ,salt and cinnamon in bowl. Mix in the butter,using a food processor pulse while adding the cold water ,until just combined in to a crumbly mixture. Or use 2 fork and break the butter in to flour and mix it up while adding the cold water.
Wrap the dough in a plastic wrap and allow to refrigerate for 30 minutes
Bake the Crust
Preheat Oven to 350F
Unwrap the dough. Spread some all purpose flour on work surface and using a rolling pin, roll out the dough in to size just bigger that your pan size(9 inches).Transfer the rolled dough to the pie or tart pan.Press gently to smooth it out and poke some holes using fork to prevent it from rising.
Bake the crust for in the middle rack of the oven for about 15-20 minutes until the crust is lightly crisp.
Bake the pie
Mix all the filling ingredient besides the chocolate. Pour it on the baked crust and spread evenly using a spatula. Sprinkle the dark chocolate in a swirl pattern or in just circles(needs some practice). Bake about 40-45 minutes ,filling will not rise much because its egg less, but the cornstarch should make the pie firm enough.
Cool completely and refrigerate at least 6 hours .To serve, slice with sharp knife .
How to Puree a Pumpkin?
The pumpkin pie tastes best with a fresh pumpkin. Roasting the pumpkin is an easier way to make its puree.
Preheat the oven to 350 degrees F.
Halve the pumpkin with a sharp knife.Remove all strings and seeds. Don't throw away the seeds. Wash and roast in oven ,great for munching or for baking.
Place the pumpkin halves cut side down in a roasting pan along with a cup of water.Bake the pumpkin until tender, about 90 minutes.Scoop the flesh out of each pumpkin half.Puree in a food processor or blender. Store in Refrigerator for a week and use in baking or cooking.
Pumpkin Nutrition facts
Pumpkin is loaded with an important antioxidant, beta-carotene Vitamin A,that may reduce the risk of developing certain types of cancer and offers protect against heart disease.It is also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Riboflavin, Potassium, Copper and Manganese,all essential for over all good health.
Lovely ladiesSuma and Syeda have passed me the beautiful butterfly award. Thanks a million Suma and Syeda :). As per rules I'm passing it to 10 other cool blogs.
Bharti, Happy Cook,Arfi ,Sameera, Mona,Dershana,Meeso ,Anjum,Maimoona,Zee, Farida