|Yummy Pumpkin Pie!|
Take an ordinary recipe for pie, sweet bread, cookies and you can make it into a less disastrous dessert by changing a few ingredients in the mix!
My daughter and I made this pumpkin pie from real pumpkins that we baked first in the oven while we made the pie crust. (Cut pumpkin in half and place in pan cut side down, with 1/4" water, bake at 375 for 20-30 minutes depending on the size of the pumpkin.) At first she thought the pumpkin was too lumpy but trusted me that when cooked it softened right up, and it did. The flavor was extraordinaire!
You can do this with pumpkin bread also. Here are a few healthy substitutes from a standard pumpkin bread recipe (original recipe from my sister Marilyn):
First, Mix and put aside: Healthy Substitutes
3½ Cups Flour Whole Wheat or Millet
2 tsp. Baking Soda Aluminum Free Baking Soda
1½ tsp. Cinnamon Shaved Cinnamon
1 tsp. Salt Pink or Gray Salt
Then, Mix until no lumps:
4 Eggs 2 Whole Eggs + 2 Egg Whites
2/3 Cups Water
2 Cups Pumpkin Bake a real pumpkin!
1 Cup Oil ½ Cup Unsweetened Apple
Sauce plus ½ Cup Real
Softened Butter (No EVOO)
2-3 Cups Sugar *Honey, Maple Syrup, Agave,
Molasses, Stevia. I prefer
Now, Blend the two mixes together.
Fold in raisins or nuts as desired (pumpkin seeds are good for magnesium or walnuts for omega 3).
Grease and flour bread pans, filling ½ way.
Bake 350 Degrees for 1 hour 15 minutes.
*For Sugar Substitutes see the site below for correct measure of substitute. I do not approve of any artificial sweetener except for the natural herb Stevia.The internet is amazing to refer to when you want to substitute any ingredient in a recipe. Good Luck and happy baking!