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Catch That Pie!

November 27, 2009

Gingerbread Buttercup Pie

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That’s right… It’s “Catch Me if You Can” Pumpkin pie… Kabocha pie to be technical.

If you haven’t been following along, let me explain. Saratoga Peanut Butter Co. has recently unveiled the brand new holiday flavor: “Catch Me If You Can”. It’s a gingerbread peanut butter made with crystallized ginger and holiday spices… so delicious on pumpkin oats or toast with honey, a sandwich with pumpkin butter or in… a… Pumpkin pie!!!

Now for the technicalities. New York, my lovely state of residence is experiencing a major pumpkin shortage due to the volume of rain this summer. Actually, every Thanksgiving table but mine will have pumpkin pie because I waited until Thanks Eve to buy ingredients. Le Sigh.

Kabocha, on the other hand, is a completely delicious sweet and tender squash that has the mouth feel of butter. So, though this pie works with the traditional pumpkin, this year we have  Gingerbread Squash Pie. (Buttercup is a prettier name, so I’m calling it Gingerbread Buttercup Pie.)

Use your favorite crust recipe or break out  a pre baked shell and get ready to rumble…

Click here for the printer friendly recipe!!

Combine in a food processor:

  • 1/4 cup Gingerbread Peanut Butter
  • 12 oz firm silken tofu
  • 2 c. kabocha or buttercup squash, mashed
  • 1/3 cup dark brown sugar
  • 1/2 tbsp maple syrup
  • 4 large medjool dates (1/2 c.) (if not fresh, soak for 5 minutes first)
  • 2 tbsp corn starch
  • 1 tsp cinnamon
  • about 1 tbsp crystallized ginger or 1 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/3 tsp allspice
  • 1/2 tsp salt
  • 1 tsp vanilla extract

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before baking

This is fun because the recipe is so, so adaptable. It can be made with different sweeteners, squashes, spices, extracts… It really is a fun recipe! Try it with delicata squash and New York Maple Peanut Butter (Saratoga of course! :-P)

The mixture can be prepared the night before and refrigerated, then just poured and baked, or you can bake right away… your choice! 😛

Bake the pie at 400 degrees on the lowest oven rack for 35 minutes until the center looks firm and springs back if you press it. Let cool!

Mix together 2 tbsp “Catch Me” and 1 1/2 tbsp maple, then make a swirl on the top of the pie. If desired garnish with crystallized ginger, peanuts, etc.

Now. Let’s talk nutrition. Instead of being packed with quick fire carbs like most holiday desserts, this has a nice balancing effect on blood sugar. Here are the nutrition facts if cut into 8 slices:

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10 grams of sugar, 10.5 grams protein, 11 grams of healthy fats, and about 4 grams of fiber. Not to mention a substantial amount of vitamin A and iron and no cholesterol!

This isn’t a “light” recipe, but it is wholesome and delicious pie. Saratoga Peanut Butter is committed to nutrition, and this pie defiantly helps fulfill their mission.  There’s no reason indulgent can’t be healthful…

So save some room for pumpkin pie (or Peanut Butter Buttercup Pie!!!) and dig in. 😀 Enjoy!

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