Spiced Pumpkin Pie
This boldly spiced classic pumpkin pie recipe can be made with canned pumpkin puree, a roasted pie pumpkin or roasted squash. Make your own healthy pastry dough or look for a store-bought frozen pie crust without any partially hydrogenated oils.
Make Ahead Tip: Prepare pastry dough (Step 1) and refrigerate for up to 2 days. Loosely cover pie and refrigerate for up to 1 day.
To roast pumpkin or squash for the filling, cut a small (4-to-6-pound) pie pumpkin or winter squash in half, remove seeds and lightly coat the inside with sunflower oil. Roast at 350°F until very tender, 50 minutes to 1 hour. Scoop out the flesh and pass it through a food mill or process in a food processor until very smooth. Yield: about 1/2 cup puree per pound.
1 starch, 1 other carbohydrate, 1/2 medium-fat meat, 2 fat