Wednesday, January 13, 2010

High Protein Pumpkin Pie

This recipe is adapted (with changes) from "The Daily Bean" by Suzanne Caciola White.

High Protein Pumpkin Pie

1 cup cooked garbanzo beans
2 eggs
1 12 oz. can evaporated milk
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg
1 cup sugar or other sweetener (I used some white sugar, some apple juice)
1 cup canned pumpkin
crust (optional-I did not use)

Preheat oven to 425 degrees F. Puree the beans until smooth. Add eggs and process until smooth and creamy. Transfer bean mixture into a large mixing bowl and add the evaporated milk, and then beat to blend. Add spices and sugar. Mix well. Add pumpkin and stir again. Pour into pie plate or crust. Bake for 15 minutes at 425 then reduce to 350 and bake for 45-50 minutes or more (the "or more" was definitely my experience) until knife inserted comes out clean. Let cool for at least 2 hours. I actually did not like this when I first tasted it straight out of the oven. The next morning after refridgeration it tasted almost just like a pumpkin pie. Plus it fills you up in a way that regular pumpkin pie doesn't!

(thanks for the book mom-in-law Karen!;)

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