Blog Is It Turkey Time Yet?

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Is It Turkey Time Yet?

  • by christie
  • November 13, 2011

The leaves have turned and the turkey is gobbling.  Get your cranberries crushed and your stuffing stuffed because the day of Thanks and Giving is just around the corner!

 I have put together a few yummy AND healthy recipes of Thanksgiving Day basics… I hope you enjoy!

PS. the key to this crazy cooking day is to start early, things like a pumpkin pie and cranberry sauce can be made the day before and refrigerated.  This leaves you more time for a nice bundled up walk outside!!

53% less fat • 80% less sat fat • 24% fewer calories than normal recipe

prep time:25 min
start to finish:2 hr 25 min
makes:8 servings
Pastry
1 1/4 cups Gold Medal® all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup vegetable oil
3 to 4 tablespoons fat-free (skim) milk
Filling
3 egg whites or 1/2 cup fat-free egg product
1/2 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/8 teaspoon salt
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated fat-free milk
1/2 teaspoon vanilla

 

1. Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.

 

2.  In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.

 

3. Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.2. In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.

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