Many of you know that this blog started out as a way to keep track of lots of great healthy and low-sodium recipes. It’s transformed into my journey with real food, and cooking with fresh and whole ingredients as opposed to packaged foods. It doesn’t always happen that way, but I try my best.
This year, since we brined our turkey, though not much sodium transferred into the turkey (at least I don’t think it did), I wanted to make K’s favorite — pumpkin pie — from scratch, and healthy if possible.
Imagine my excitement when pouring over Dick Logue’s cookbook 500 Low Sodium Recipes: Lose the Salt Not the Flavor in Meals the Whole Family Will Love, I found recipes for both pie crust AND pumpkin pie filing.
He’s got some awesome recipes in here and I urge you to check them out, including recipes for low sodium onion soup mix, chilis, soups and so many (500 to be sure) more!
I learned an important lesson — wax paper and parchment paper are not the same, nor are they created equal. Be sure to have wax paper on hand for a successful crust! 🙂 With so much going on last Thursday, I completely forgot to take pictures of all of the yummies I was making!
Also, I would like to share that I was able to use my new KitchenAid food processor for the pie filling, along with almost every single one of my Thanksgiving recipes! 🙂
Dick Logue’s Pumpkin Pie and Crust
1/3 cup vegetable oil
1-1/3 cup all-purpose flour
2 tbsp water, cold
Add oil to flour and mix well with fork. Sprinkle water over and mix well. With hands press into ball and flatten. Roll between two pieces of waxed paper. Remove top waxed paper, invert over pan, and remove other paper. Press into place. (If not adding a baked filling, bake at 400 degrees until lightly browned — 12 to 15 minutes.)
Pumpkin Pie Filling
1-1/4 cups pumpkin, cooked and mashed
3/4 cup sugar
1/4 tsp ground ginger
1 tsp ground cinnamon
1 tsp all-purpose flour
1 cup evaporated milk
2 tbsp water
1/2 tsp vanilla extract
Combine pumpkin, sugar, spices, and flour in a mixing bowl. Add eggs and mix well. Add milk, water, and vanilla. Mix. Pour into pie shell. Bake at 400 degrees F for 45 minutes or until knife inserted near center comes out clean.
Allow to cool. SERVE!!
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