Midfielder Daniel Rich shares his diet tips and cooking tricks with Lions fans in this weekly food-filled column.
Pumpkin Pecan Pie
This pie tastes brilliant but it’s a lot healthier than ice-cream or chocolate for dessert. There’s no sugar, salted butter or added fat. It also looks nice and brown and pretty when it’s done, sort of like Brent Staker after he’s had a solarium session.
Preparation Time: 30 minutes
Cooking Time: 1 hour
What you need
1 pie shell, unbaked
3 large eggs
1 cup of pumpkin (whichever type you prefer)
1 cup finely chopped dates
2/3 cup maple syrup
2 tablespoons unsalted butter
1 teaspoon vanilla essence
1 cup coarsely chopped pecans
Directions
-Put the pie crust in a greased pan and pinch the edges with your fingers.
-In a bowl combine one egg, ½ the dates and the pumpkin then spread in the bottom of the pie crust.
-In another bowl, whisk the other two eggs, stir in syrup, remaining dates, butter and vanilla. Stir well then add pecans. Carefully spoon on top of pumpkin mixture.
-Bake for 50 to 60 minutes in an oven at 180°C until brown and a little crispy.
-Serve by itself or with a little whipped cream or ice-cream if you’re not watching the skin folds too much.
