Savory Pumpkin Pie

Savory Pumpkin Pie
Last Sunday I was in a frenzy of cleaning out the freezer.  It started with using up the frozen bananas in a banana cream pie for Mother's Day.  It eventually led to the packs of frozen pumpkin I have been coveting since fall.

Full of Vitamin A producing cartenoids that boost immunity and lessen the risk of heart attack, pumpkin is one of the most nutritious foods we can easily grow in our own back yards.  Their healthy dose of fiber is helpful in reducing bad cholesterol levels, controlling blood sugar levels, and aiding digestion. Vitamins C and E in pumpkin are known to boost immunity, reduce the risk of high blood pressure and heart disease, keep regulated cholesterol levels and protect our skin from sun damage. Studies indicate Vitamin E may also reduce the risk of Alzheimer's disease and certain cancers.

Savory Pumpkin Pie

Savory Pumpkin Pie

Preheat oven to 375 f.  Pre bake the crust in a greased 9x9 pan for 10 minutes.  Mix Kale and pumpkin with the silken tofu.  Beat Olio do Panne and Vinegar into the eggs, combine with  the pumpkin mixture. Fold in the sauteed onion and add to the pie crust.  Cook for 50 minutes.  Allow to cool before cutting.

  Savory Pumpkin Pie

More Ideas for Pumpkin

 

Photo Credit:  Julie Cecchini

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

The comments to this entry are closed.