Thursday, September 19, 2013

Have your Pie and eat it too!





It's beginning to feel downright Fallish. Whether you're in a climate zone that's experiencing truly autumn-like temps, or even if you are still smack dab in the middle of 80 degree weather, chances are you are probably burning a fall candle at home and you are excited about seeing fall fashion online, some new pumpkin recipes, and there's talk of PSLs (pumpkin spice lattes), which happen to be the harbinger of Fall for so many.
 Me and Aaron are ready for the Fall as far as new recipes go. We seemed to have gotten in a rhythm over the summer that repeated ingredients maybe a bit too much. We definitely went avocado crazy. This past week I've been making new lists of stuff I want to make and figured we'd do this recipe right at the outset of the coming season. If you follow our cooking adventures and recipes you can see that we try to keep things a bit on the healthier side. And we love to try out new/lighter and cleaner takes on classics and favorites. So that brings us to Pumpkin Pie. How could we possibly think to make it without the crust? The crust is so good...could we possibly enjoy it without? would it feel wrong to do so? 


(Is this photo of Autumn in New York not the dreamiest?)

We don't think so. This lightened up version is still creamy, still has that subtle spice, and sweetness. Only it's crustless. It's like having your pie and eating it too. 
We honestly loved it so much! It's great for the holidays, great for a Fall picnic or to gift to a friend. You get to indulge in Fall flavors but feel good about it. There are no strange ingredients, and it's not too sweet, you can appreciate the pumpkin here. We served it with a drizzle of real maple syrup. Of course you could serve with some whipped cream if you simply must.

Here's what you'll need: 

1 8oz pkg low fat cream cheese
2 cups pumpkin puree (we used one 15 oz can organic)
1 cup low fat Greek yogurt
3/4 cup sugar in the raw
1 teaspoon Pumpkin Pie spice
1/8 teaspoon salt
4 tablespoons whole wheat flour
4 large eggs lightly beaten
1 teaspoon vanilla extract

Preheat oven to 350. Spray a 9 inch pie dish with non stick spray.
Mix ingredients in food processor or blender until smooth.
Pour into prepared 9 inch pie dish. Bake 60-70 mins. The edges should be light brown and are beginning to pull away from dish slightly, or until a toothpick inserted in center comes out clean. Remove from oven and cool in a pan for about 2 hours. Enjoy!

We hope you'll give this a try! And if you do let us know what you thought!
Happy Fall!
xo Jenny...and Aaron




4 comments:

  1. Oh my gosh Jenny!!! Thank you so much for sharing this reciep, I am so excited about it! Every fall, I eat my pumpkin pie by eating just the inside and leaving the crust. That way I can still have the taste but without the high fat content of the crust. You just made my season!! I so cannot wait to try this! You two rock <3
    Love and hugs,
    Amy

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  2. Is it bad I have never had pumpkin anything?!

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  3. Why don't people make pumpkin pie with a graham wafer crust? It would seem the logical thing to do, and would probably go GREAT with all the spices!! And P.P. WITHOUT whipped cream? Sacrilege! While I have in fact had P.P. so good that whipped cream was not necessary; it certainly improved on perfection!

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Thanks so much for reading! We absolutely love to hear from you guys...so please leave a comment if the mood strikes you, or if you have any questions for us about a recipe, project, art supply , paint color, etc. Don't panic if your comment doesn't appear right away...we moderate all comments to avoid getting tons of spam. Thanks again!!
xo Jenny & Aaron