Chef Meg's 'Seedy' Pumpkin Pie - 24.6g Carbs, 2.2g Fiber, 17.6g Sugar
From: SparkPeople user CHEF_MEG
This pie crust has a crunchy addition: pepitas, or shelled
pumpkin seeds. They add a nice nutty flavor.
--> Crust
1 Tbsp light butter
4 sheets plain or honey graham crackers
3/8 cup pepitas (pumpkin seeds)
1/2 tsp cinnamon
--> Filling
4 ounces Neufchatel cream cheese, softened
1/3 cup brown sugar, packed
1 tsp vanilla
1 (15oz can) pumpkin puree
1/4 cup evaporated milk, 2%
1 tsp pumpkin pie spice
1 egg
1 egg white
Preheat the oven to 350 degrees Fahrenheit.
Place the pepitas in a dry saute pan that has been set over low heat.
Toast the seeds until they start to pop.
Add cinnamon to the pan and toss until the seeds start to turn light
brown.
Place on a plate to cool.
Reserve 2 tablespoons of seeds for garnish.
Once the seeds have cooled, grind them in a food processor until they
are the texture of sand.
Add the graham crackers and pulse until the mixture is finely ground.
Add the butter and pulse a few times just to combine.
Spray an 8 inch pie plate with nonstick cooking spray.
Pour the crust mixture into the pie plate and press over the bottom
and up the sides of the plate.
Bake for 8 minutes, then allow to cool slightly.
Place the cream cheese in the food processor and process for 1-2 minutes,
until it's smooth.
Then add the brown sugar and process 1-2 minutes, until the mixture
is very smooth.
Add the pumpkin, vanilla, milk, and pumpkin pie spice to the mixture and process for 1 minute.
Add the egg and egg white, then pulse to combine.
Pour the filling into the cooled crust, and bake for 25 minutes.
The center will be somewhat jiggly.
Remove from the oven to cool.
Once cool, garnish with the 2 tablespoons reserved pepitas.
Servings: 8
Nutrition per Serving:
168.4 Calories, 7.2 g Total Fat, 3.4g Saturated Fat, 0.6g Polyunsaturated
Fat, 0.9g Monounsaturated Fat, 38.4mg Cholesterol, 141.1mg Sodium,
192.6mg Potassium, 24.6g Total Carbs, 2.2g Dietary Fiber, 17.6g Sugars,
4.9g Protein
