Eat to Beat Cancer -- Even on Thanksgiving

The American Institute for Cancer Research (AICR) is a great resource for healthy recipes that follow guidelines they've developed for reducing cancer risk. They offer several recipes for nutritious Thanksgiving dishes in addition to the following one for pumpkin pie. Their web site has helpful information about reducing cancer risk and recurrence through lifestyle.

Thanksgiving Recipes
Recipes for Perfect Leftovers

Mom's Pumpkin Pie - From The New American Plate Cookbook
Canola oil spray
2 cups canned pumpkin
Dough for whole-wheat pie crust*
1 1/2 teaspoons unbleached all-purpose flour
1/2 teaspoon ground nutmeg, divided
3/4 teaspoon ground cinnamon, divided
1 can (12 oz.) evaporated fat-free milk
1/2 cup packed dark brown sugar
2 or 3 large eggs, lightly beaten
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/2 teaspoon vanilla extract

Lightly coat the inside of a large, nonstick skillet or saucepan with canola oil spray. Add the pumpkin and cook over medium-high heat, stirring often with a wooden spoon, about 5-10 minutes. Transfer the pumpkin to a blender or food processor and let it cool slightly.
Set a baking rack in the middle of the oven. Preheat the oven to 400 degrees.
Meanwhile, roll out the dough. On a sheet of waxed paper, press the dough into a flattened disk. Cover the dough with another sheet of waxed paper and, using a rolling pin, roll the dough out into a 12-inch circle. Remove the top sheet of waxed paper and lift the bottom sheet to invert the dough over a 9-inch pie plate. Remove the waxed paper and gently press the dough down against the sides and bottom of the plate, pressing out any air bubbles. Crimp the edges by pinching between your thumb and forefinger.
In a small bowl, combine the flour with 1/4 teaspoon of the nutmeg and 1/4 teaspoon of the cinnamon. Sprinkle the flour and spice mixture evenly over the bottom of the pie crust and set it aside. Chill prepared crust while preparing filling.
Gradually turn the blender or food processor to the highest speed and purée the pumpkin. Stop the motor and scrape down sides of the blender or processor with a rubber spatula. At medium speed, gradually add first the milk, then the sugar, then the eggs, blending only until each addition is incorporated into the mixture. Add the salt, the remaining 1/4 teaspoon nutmeg, the remaining 1/2 teaspoon cinnamon, the allspice, and vanilla extract and blend just until combined. Do not overmix. Pour the filling into the pie crust, scraping down the sides of the blender or processor with a rubber spatula.
Bake the pie for 15 minutes. Reduce the oven heat to 325 degrees and bake about 45 minutes more, until the filling looks set and a thin knife inserted into the center of the pie comes out almost clean. If the rim of the pie crust browns before the filling is set, cover it loosely with strips of foil.
Cool the pie on a wire rack before serving.

*Whole-Wheat Pie Crust
1/4 cup whole wheat flour
3/4 cup unbleached all-purpose flour
1 Tbsp. powdered sugar
1/8 tsp. of salt
1 Tbsp. butter, chilled
3 Tbsp. canola oil
1-2 Tbsp. ice water or cold apple juice
In a food processor, combine the whole wheat flour, all-purpose flour, sugar, and salt. Pulse for a few seconds to combine. (The dough can also be made by hand. In a medium bowl, mix the dry ingredients with a spoon, then use a fork or pastry blender to mix in the remaining ingredients.) Add the butter and canola oil. Pulse again until the ingredients are well combined and the mixture resembles crumbs. With the food processor running, add the ice water, beginning with 1 tablespoon and adding more, one teaspoon at a time, until the dough starts to come together. Gather the dough into a ball and let it rest for a few minutes.Makes 10 servings.
Per serving: 194 calories, 7 g. total fat (1 g. saturated fat), 29 g. carbohydrates, 6 g. protein, 2 g. dietary fiber, 158 mg. sodium.

A happy -- and healthy -- Thanksgiving to all.