Mock Pumpkin or Pecan Pie
Pumpkin:
1 unbaked 9 single crust pie shell
2 cups cooked or canned kidney, Dutch brown, or Romano beans
1 cup evaporated 2% milk
1 egg
1 egg white
¾ cup brown sugar
2 tablespoons corn syrup
1 ½ teaspoons ground cinnamon
1 teaspoon vanilla
½ teaspoon ground ginger
¼ teaspoon each ground nutmeg, allspice and cloves
¼ teaspoon salt
1 cup whipped topping or whipped cream
Line pie shell with foil. Bake in 425F (220C) oven for 7 minutes to partially bake. Remove foil, set aside.
In food processor or blender, combine beans, evaporated milk, egg, egg white, brown sugar, cinnamon, vanilla, ginger, nutmeg, allspice, cloves and salt. Process with on/off motion for 2 to 3 minutes or until very smooth. Pour into pie shell.
Bake in 425F (220C) oven for 5 minutes. Reduce oven temperature to 325F (160C); bake for 30 to 35 minutes longer or until tester inserted halfway between centre and edge comes out clean.
Garnish each serving with 2 tablespoons whipped topping. Makes 10 servings.
Pecan Pie Variation:
Omit ginger, allspice, nutmeg and cloves. Add 1 teaspoon white vinegar to filling. Arrange ¾ cup pecan halves on top of filling. Bake as directed.
Nutrition Information (1/10 of pie):
Pumpkin Pie Pecan Pie
233 calories (974 kilojoules) 286 calories (1195 kilojoules)
5 g total fat 11 g total fat
1 g saturated fat 2 g saturated fat
25 mg cholesterol 25 mg cholesterol
7 g protein 8 g protein
38 g carbohydrate 39 g carbohydrate
69 mg sodium 107 mg sodium
369 mg potassium 394 mg potassium
Exchanges:
Pumpkin: 1 slice = 1 starch, 2 fruit & vegetables, ½ protein, ½ fats & oils
Pecan: 1 slice = 1 starch, 2 fruit & vegetables, ½ protein, 2 fats & oils
Maple Bean Tarts
24 unbaked tart shells
1 cup cooked or canned white kidney beans
½ cup maple syrup
2 eggs
1/3 cup packed brown sugar
¼ cup butter or soft margarine, melted
½ cup raisins
In a food processor or blender, combine beans, maple syrup, eggs, brown sugar and butter or margarine. Process until pureed and blended.
Divide raisins evenly among tart shells. Pour filling over raisins, filling tart shells about three-quarters full.
Bake in 350F (180C) oven for 20 minutes or until crust is golden brown and filling set.
Makes 24 tarts.
Nutrition Information:
1 tart
131 calories (547 kilojoules)
5 g total fat
1 g saturated fat
17 mg cholesterol
2 g protein
17 g carbohydrate
46 mg sodium
158 mg potassium
Exchanges: 1 tart = ½ starch, 1 fruit & vegetables, 1 fats & oils
Pumpkin:
1 unbaked 9 single crust pie shell
2 cups cooked or canned kidney, Dutch brown, or Romano beans
1 cup evaporated 2% milk
1 egg
1 egg white
¾ cup brown sugar
2 tablespoons corn syrup
1 ½ teaspoons ground cinnamon
1 teaspoon vanilla
½ teaspoon ground ginger
¼ teaspoon each ground nutmeg, allspice and cloves
¼ teaspoon salt
1 cup whipped topping or whipped cream
Line pie shell with foil. Bake in 425F (220C) oven for 7 minutes to partially bake. Remove foil, set aside.
In food processor or blender, combine beans, evaporated milk, egg, egg white, brown sugar, cinnamon, vanilla, ginger, nutmeg, allspice, cloves and salt. Process with on/off motion for 2 to 3 minutes or until very smooth. Pour into pie shell.
Bake in 425F (220C) oven for 5 minutes. Reduce oven temperature to 325F (160C); bake for 30 to 35 minutes longer or until tester inserted halfway between centre and edge comes out clean.
Garnish each serving with 2 tablespoons whipped topping. Makes 10 servings.
Pecan Pie Variation:
Omit ginger, allspice, nutmeg and cloves. Add 1 teaspoon white vinegar to filling. Arrange ¾ cup pecan halves on top of filling. Bake as directed.
Nutrition Information (1/10 of pie):
Pumpkin Pie Pecan Pie
233 calories (974 kilojoules) 286 calories (1195 kilojoules)
5 g total fat 11 g total fat
1 g saturated fat 2 g saturated fat
25 mg cholesterol 25 mg cholesterol
7 g protein 8 g protein
38 g carbohydrate 39 g carbohydrate
69 mg sodium 107 mg sodium
369 mg potassium 394 mg potassium
Exchanges:
Pumpkin: 1 slice = 1 starch, 2 fruit & vegetables, ½ protein, ½ fats & oils
Pecan: 1 slice = 1 starch, 2 fruit & vegetables, ½ protein, 2 fats & oils
Maple Bean Tarts
24 unbaked tart shells
1 cup cooked or canned white kidney beans
½ cup maple syrup
2 eggs
1/3 cup packed brown sugar
¼ cup butter or soft margarine, melted
½ cup raisins
In a food processor or blender, combine beans, maple syrup, eggs, brown sugar and butter or margarine. Process until pureed and blended.
Divide raisins evenly among tart shells. Pour filling over raisins, filling tart shells about three-quarters full.
Bake in 350F (180C) oven for 20 minutes or until crust is golden brown and filling set.
Makes 24 tarts.
Nutrition Information:
1 tart
131 calories (547 kilojoules)
5 g total fat
1 g saturated fat
17 mg cholesterol
2 g protein
17 g carbohydrate
46 mg sodium
158 mg potassium
Exchanges: 1 tart = ½ starch, 1 fruit & vegetables, 1 fats & oils
