Recipe for Skinnier Pumpkin Pie #cakefriday week 36/2013

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It’s an American classic: Pumpkin Pie. Here in Germany we don’t have similar recipes but when I bake one and serve as a dessert for friends they really like it and ask for the recipe. I’ve bought a few hokaido and butternut pumpkins a few days ago and prepared on pumpkin to cook soup and bake a cake/pie.

Michael also set up some new photography equipment that I still need to lean how to use. I really need to spend more time learing how to work my fancy camera. Michael is a total crack and I think I need to have him tutor me a little :-)

I wanted to go for a skinnier version of a traditional pie because we usually have had a nice meal before eating the dessert/pie/cake/ swet treat course :-) I wanted something with a little less of a guilt factor. Well, this is what I came up with:

Skinnier Pumpkin tart

Instead of a classic pie crust I opted for a graham cracker crust made of whole wheat crackers and a little melted butter. The filling is made of low fat cream cheese, eggs a little honey and spices.That’s it! Sounds easy? It is really easy and your guests and/ or loved ones will fall in love with this recipe.

Skinnier Pumpkin tart

Preheat your oven to about 350°F and get your 10 inch cake pan. You can also go for a smaller one of course. That will give you a taller cake.

2 cups cooked pumpkin, pureed
1 cup low fat cream cheese
1-2 tablespoon(s) honey
3 medium eggs
pinch of salt

for the crust
1/3 melted butter
10-15 graham crackers (depending on size), crushed

Melt the butter in the microwave or a little pan.
Crush the crackers using a little mixer/dicer appliance or your prefered method of crushing crackers. Combine butter and crackers and put the mix in the cake pan evenly. Spread out the crumbs and form a level and even pie crust.

In a mixing bowl mix the pumpkin, honey, cream cheese, eggs and salt until having a smooth mixture.
Pour the pumpkin mix into the cake pan and bake the cake at 320°F for about 45 minutes.

Let the cake cool off completely before removing from the cake pan.
As this recipe has very little sugar added you can decorate the pie with some marshmallow fluff or some low fat vanilla or caramel ice cream.
This is so yummy with a cup of coffee or what about a pumpkin spice latte?

Skinnier Pumpkin tart

2 comments to Recipe for Skinnier Pumpkin Pie #cakefriday week 36/2013

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