Sweet Treat: National Pi Day Pumpkin Pie

by Jill Greenlaw on March 14th, 2016 | No Comments »

It is National Pi Day today. If you have are craving a sweet treat, love math, or just love a reason to celebrate, then you will love this post. National Pi Day celebrates the ratio of a circle's circumference to its diameter, 3.14 – but what better way to celebrate a numerically named holiday than to share in a yummy pie recipe, too!

Did you know that a slice of traditional pumpkin pie often has 5 grams of artery-crippling saturated fat? It’s like eating a cheeseburger for dessert! And really, you don't need it when you can enjoy deeply satisfying pumpkin flavor with Pritikin Chef Anthony Stewart’s zero-saturated-fat pie.

Pumpkin Pi Day Recipe

Ingredients

Half of large butternut squash (cut squash in half), seeds removed
2 cups canned solid-pack pumpkin (no additives)
3 egg whites, beaten until stiff peaks form
1 teaspoon lime juice
1 teaspoon cinnamon powder
¼ teaspoon cardamom powder
½ cup soymilk
3 tablespoons Splenda
2 teaspoons vanilla extract
2 cups low-sodium, fat-free corn flakes (good brand choice is Grainfield's)

Directions

Preheat oven to 350 degrees.
Place butternut squash in a nonstick baking pan in oven, skin side up. Cook until fork-tender, about 25 minutes.
Scoop out cooked "meat" with spoon, and place it and 1 cup of the canned pumpkin in a food processor. Puree.
In a large bowl, combine the squash/pumpkin mixture, remaining pumpkin, egg whites, lime juice, cinnamon, cardamom, soymilk, Splenda, and vanilla.
In food processor, grind corn flakes until they are the size of peppercorns.
Lightly spray bottom of pie baking pan (8 inches in diameter) with non-stick cooking spray. To make crust, press corn flakes into bottom of pan.
Fill pie pan with pumpkin mixture, and bake in oven at 350 degrees for 30 minutes.