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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

Ingredients
For Crust
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

For Filling

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

Method

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.


An Award

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

29 comments:

Prudy said...

How beautiful. YOur photos are stunning and congrats on that award.

Bharti said...

Thanks Yasmeen for thinking of me. FRESH PUMPKIN pumpkin pie?
Amazing! Now that you made it look so easy, I might try it out.

Nazarina A said...

Yasmeen,
I cannot express how beautiful your pumpkin creation is! I am at a loss for words. I wanted to give you an award but I saw you already have that one The Butterfly award, so I mentioned you in my post. When people click on your name on my post, they should come to your site and enjoy just as much as I have!

Mango Power Girl said...

I am so glad to see you attempted my tart -- and cut down the butter, too! I used fresh pumpkins last week and yes, you can't even compare them to the canned stuff. Nice work!

Curry Leaf said...

Yasmeen,there is a sweet pie contest at Ivys-if interested kindly send this there-
http://kopiaste.org/2008/10/announcing-sweet-pies-event-1-31-october/
This looks amazing.

meeso said...

I am so impressed you used fresh pumpkin instead of canned, it must taste delicious!

Purva Desai said...

Chocolate Pumkin Pie looks absolutely stunning...with Halloween round the corner this is a nice dish to try...
Thanks for sharing...and congrats for the award

Anjum said...

Awesome photographs!!!!...im a big fan of ur blog..its lovely to keep visiting ur blog for great recipes...thanks for the award ...im honoured

Adlak's tiny world said...

such a nice entry. Everytime i visited really my eyes forget to blink. creative mind u have. No words to express yasmeen. Good job dear.

Aparna said...

Your pumpkin pie looks really good. I especially liked your first pumpkin picture.
Though we cook a lot of pumpkin in savoury dishes, I somehow keep hesistating trying out sweet pumpkin dishes.

syeda said...

great pie!! congrats for the award,plz collect the same award from my blog:)

n33ma said...

Congrats on your award.I was looking for a pumpkin pie recipe and this is perfect.

maimoona said...

Pumpkin pie looks beautiful.The pictures are so perfect.
Thanks a ton for the award.

Zee said...

How kind of you Yasmeen..I am honored and delighted to accept this award from you..from someone who has such a wonderful blog herself..It was a wonderful Sunday morning surprise especially after having some pregnancy blues the last two days:D
I wish I could have a bite of that delicious pumpkin pie of urs:)

Dershana said...

Congrats on the award, dear and thanks for passing it on to me.

The healtheir pumpkin pie with choclate flavour thrown in is such a lovely idea. The pictures look as fantabulous as ever.

Mona said...

I have never tasted pumpkin! Inshallah I will try this one, as it looks very tempting. Thanks for passing the award to me, Cheers!

farida said...

Yasmeen, congrats on the award and thank you so much for passing it on to me. It's so sweet of you:) I will feature it on my blog which is being redesigned and will hopefully launch sometime this week.

BTW, your pumpkin pie recipe is so original. Very interesting!

DEESHA said...

that looks totally delish, yasmeen

Sireesha said...

Pumpkin pie looks amazing and stunning...

Clumbsy Cookie said...

And isn't this a great alternative for healthier tasty pie?! Great! And made with real pumpkin that deserves extra points! Congrats on the award!

maybelle's mom said...

Wow, another Asian Cleveland blogger. i thought are ranks are small but you are the now the third one I know. This looks like a great site, I will put you in my reader.

Priti said...

Pie looks mouth watering...yummy...pumpkin is nice looking too...nice detail recipe dear...gud one...& congrats on you award :)

Nidhi said...

Pie is looking very good Yasmeen. I have never got my hands to a Pumpking..May be pretty soon...with such wonderful recipes bookmarked.

anudivya said...

Lovely! And congrats on your award...
you could try sending this to Madhuram's pumpkin event...

Ivy said...

Thank you very much for entering in the Sweet Pies Event with this lovely recipe. I must admit that I didn't know that pumpkin would have so many calories.

Happy cook said...

Thankyou gor passing me the award.
Good that you showed how to make homemade pumpkin puree , i have seen lot of recipes using them but then they say can and i don't get it here. So will do you way of making them and it had to me muchmuch better than the can ones.
Pie looks so yumm

Madhuram said...

That's a lovely recipe Yasmeen, very different from the traditional pumpkin pie, which has a lot of spices. This eggless chocolate version definitely looks doable and tasty too.

Simmy said...

Congrats on your award,you deserve it!
Eggless pie sure is low in calories.

*~*{Sameera}*~* said...

Thanks for both the yummy recipe and the lovely award dear :)

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