- prep 15 min cook 1 hr
- serves 10
The last thing you want after a heavy holiday meal is a fat-laden, guilt-inducing dessert. Instead, serve this silken, spicy, pumpkin pie with a graham cracker-pumpkin seed crust: It’s low in fat and boasts the heart-saving benefits of polyunsaturated oil in place of artery-clogging butter.
- 32 individual squares graham crackers (about 8 ounces), broken into small pieces
- 1/4 cup hulled pumpkin seeds
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 1/2 tablespoons pumpkin seed oil or walnut oil
- 3 tablespoons water
- 1 can (15 ounces) solid-pack pumpkin puree
- 3/4 cup packed light brown sugar
- 1 1/4 cups low-fat (1%) milk
- 1 large egg plus 2 large egg whites
- 2 tablespoons bourbon or rum
- 2 teaspoons pumpkin pie spice
How to make it 1 hour, 15 minutes
Make your own pumpkin seeds! Remove seeds from the pumpkin, and clean them with a moist paper towel. This removes any pulp on the seeds. Spread them on a paper bag to let them dry overnight. Once fully dried, put them on a cookie sheet, and sprinkle or spray them with olive oil and seasoning. bake for 30 minutes at 350ºF. Sporadically shake the pan to prevent burning.
FACTOID:Popular in Austria, pumpkin seed oil is rich in nourishing compounds such as plant sterols, which may protect your heart by helping to lower cholesterol levels. Look for it in gourmet food stores or any market that carries traditional Austrian foods.
Secret to Success
A few tips about using bourbon or rum in recipes: Bourbon offers a light flavor of caramel, vanilla, charcoal, and wood to a recipe, and instead of buying regular sized bottles, liquor stores sell single serving sizes. If you use rum and want a strong flavor, chose dark rum. Light rum has a less distinct flavor. Keep in mind that spiced rums should complement the main ingredients.
Nutritional Information(per serving)
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