Mini Pumpkin Pie |

Mini Pumpkin Pie

Our last installment of holiday baking prep this week is a healthy approach towards dessert from Hilton Head Health (H3).

Located in the very picturesque Hilton Head Island, S.C., Hilton Head Health (H3) is a world-renowned weight loss retreat that has helped thousands of guests lose weight and stay healthy with custom-made fitness plans, nutritional workshops and gourmet cuisine through an expert team of fitness trainers and nutritionists. Hilton Head Health’s Healthy Kitchen Executive Chef Karla Williams, has created this Mini Pumpkin Pie with manages to be palate pleasing but not gut busting.
Pie Crust:
1.3 oz Cream cheese, fat-free- cold
4 Tsp Sugar
Pinch Salt
Pinch Baking powder
1 tsp Apple Cider Vinegar
4 tsp Ice Cold Water
2/3 cup Flour
4 tsp Flour for rolling out dough
1.3 oz Butter, unsalted, cold

Pie Filling:
1 cup Pumpkin
1 cup Egg Beaters
1 cup Evaporated Milk, fat free
1 cup Brown Sugar
½ tsp Ginger
¼ tsp Cloves, ground
¼ tsp All Spice
1 tsp Cinnamon
¼ tsp Nutmeg

Preheat oven to 375˚F.

In a mixing bowl – with paddle attachment, mix all dough ingredients.

Sprinkle clean counter with a small amount of flour. Roll dough out on counter, making sure dough is not too thick.

Then place the large rolled out dough over the pie pan. Press dough down into pie pan to make a good fit. Cut off excess dough that drapes below the edge of the pie pan. Make sure to give yourself a little dough on the edges so you can crinkle the dough around the edges.

Once you have cut the extra dough off, roll that dough back into another ball and repeat of you are making multiple pies – otherwise freeze.

Crinkle the edges of the pie dough around the edges of the pan to make a nice design for your pie. Then place in refrigerator to chill for about 15 minutes.

In a large mixing bowl beat all filling ingredients on high for one minute.

Pour into pie pan and bake 60 minutes or until firm and toothpick comes out


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