Clean Mini Pumpkin Pie

I’ve been craving pumpkin pie lately.  I really have a thing for pumpkin pie.  Before I started eating clean, I picked up the individual servings of pumpkin pie almost every time I went to the grocery store!  I tried some of the clean pumpkin pie recipes I found online, but they just weren’t cutting.  I played with a recipe this weekend until I got it just the way I wanted.  These babies only have 71 calories!

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Servings: 16

21 Day Fix Container Equivalents:  1 Yellow (I’m counting these as a yellow treat.  They actually have a very small fraction of purple, yellow, blue, red, and tsp.  Their container count isn’t clear.)

Ingredients:

  • 3/4 cup old fashioned oats
  • 1/4 cup butter
  • 1 can pumpkin puree
  • 12 oz unsweetened almond milk
  • 1/4 cup + 2 tbsp Baking Truvia Blend
  • 1 tsp salt
  • 1 3/4 tsp pumpkin pie spice
  • 2 eggs
  • 16 pecan halves for garnish

Instructions:

  1. Preheat oven to 350 degrees
  2. Prepare 16 muffin cups with silicone liners or spray with cooking spray
  3. Place oats and 1/2 tsp of salt in food processor and pulse until oats become a flour-like consistency
  4. Add butter to food processor and pulse until butter and oats have mixed into a dough
  5. Press approximately 1 tbsp of dough into the bottom of each muffin cup
  6. Mix pumpkin, almond milk, Truvia, pumpkin pie spice, eggs, and remaining salt until well blended
  7. Pour mixture on top of dough
  8. Place a pecan half on top of each mini pie
  9. Bake for 50 minutes or until toothpick inserted in middle of mini pie comes out clean

Nutritional Information: Calories 71, Fat 4.7 g, Cholesterol 34.1 mg, Sodium 192 mg, Potassium 13.9 mg, Carbs 6.2 g, Protein 1.7 g, Vitamin A 3.3%, Vitamin C 0.1%, Calcium 4.8%, Iron 2.1%

If you have any questions about 21 Day Fix, I would love to answer them. Feel free to contact me in the comments below. Check out my story here.

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Aunt Gracie’s Peaches and Cream Pie

I made my great-great-aunt’s peaches and cream pie to take in to work tomorrow.  I doubled the recipe and put it in to a 9 in. by 13 in. dish.  This is one of my favorite desserts.  The crust contains vanilla pudding making it moist and flavorful.  The filling consists of cream cheese and peaches, hence the name of the pie.

Peaches and Cream Pie

Ingredients:

3/4 cup flour

1/2 cup of sugar

1/2 teaspoons of salt

3 1/2 oz instant vanilla pudding

1 teaspoon baking powder

1 egg

1/2 cup of milk

15.4 oz can of sliced peaches

1 8 oz package of cream cheese

4 tablespoons of peach juice from can

sugar and cinnamon for topping

Directions:

  1. Preheat the oven at 350 degrees.
  2. Grease the bottom of a 9 inch pie pan.
  3. Beat the flour, salt, instant vanilla pudding, baking powder, egg, and milk in a large bowl for one minute or until well mixed.  The mixture should be a soft, sticky dough.  Spread the mixture into the bottom of the pie pan.
  4. Place the peaches evenly on top of the pudding mixture.
  5. Mix the cream cheese, peach juice, and sugar on medium speed for two minutes or until smooth.  Spread the mixture over the peaches but not all the way to the edge of the pan.
  6. Sprinkle cinnamon and sugar on top.
  7. Bake for 30-35 minutes.