A healthy pumpkin loaf is a healthy loaf!
Read More , which can be found in a healthy grocery store or at your local grocery store.
The ingredients in a good healthy pumpkin pie are similar to the ones in a traditional pumpkin pie, but there are a few things that you need to consider when making a healthy pumpkin pizza.
Pumpkin Pie Recipe 1.5 cups (250 grams) of pumpkin (or pumpkin puree)1/2 cup (45 grams) unsalted butter1/4 cup (30 grams) light brown sugar1/8 teaspoon cinnamon1 cup (100 grams) all-purpose flour (I use all-Purpose)2 cups (300 grams) unbleached all-purpose flour1 1/2 cups fresh or frozen cranberries1 cup of unsweetened applesauce (or other fruit)1 cup sugar 1/4 teaspoon salt2 cups pumpkin purees1 cup frozen cranberry preserves1/3 cup (120 grams) chopped walnuts1 cup chopped pecans (or applesauces)To Make the Pumpkin Pie:Preheat oven to 350F (180C).
Line a baking sheet with parchment paper.
In a large bowl, combine the pumpkin pureers, butter, brown sugar, cinnamon, and the salt.
Add the flour and stir until just combined.
Add a pinch of salt to the flour mixture to add a bit of saltiness.
Place the pumpkin mixture in the bowl and stir in the cranberries.
Place in the oven for 5 minutes or until a toothpick inserted in the center comes out clean.
Transfer the pumpkin pie to a bowl and pour the mixture over the crust and top of the pie.
Bake for 15-20 minutes until the crust is golden brown and the filling is bubbly.
Allow to cool for 10 minutes.
The pie will keep in the refrigerator for up to 3 days.
To Make your Own Healthy Pumpkin Pie Recipe:Melt the butter in a large saucepan over medium heat.
Add 1 cup of the pumpkin juice and stir to combine.
Once melted, add the cinnamon and walnuts and stir for 3 minutes.
Pour the pumpkin juices into a blender and blend until smooth.
Pour in the apple sauce and blend for 2 minutes.
Return to the pan and continue to blend until the pumpkin sauce is smooth.
Reduce heat to medium and add the chopped walnut halves, pumpkin pureed, and cranberries and blend well until smooth, scraping down the sides of the pan as needed.
Remove from heat.
Transfer to a food processor and process for 30 seconds.
Pour into a bowl with the pumpkin crust, filling, cranberries, and walnut purees.
Remove the pumpkin filling from the bowl.
Add pumpkin pureing to the bowl with cranberries as well.
Place pumpkin pureus into a saucepan with the walnut mixture and bring to a boil.
Reduce to a simmer, stirring constantly, for 5-10 minutes.
Add half the pumpkin topping and stir again until mixture is incorporated.
Remove and allow to cool slightly.
Stir in the remaining pumpkin filling and the remaining walnut topping, and serve with cranberry sauce, applesaucer, or other toppings. Enjoy!