pie, pies, healthy, nutritious,

If you'd rather eat smartly than skimp this Thanksgiving, you're in good company. Nutritionists like desserts, too, which is why we tapped <a href=http://www.precisionnutrition.com/>Precision Nutrition</a> coach Mariane Theroux, Ph.D., for two of her go-to homemade recipes. Here's her twist on a traditional pumpkin pie and apple pie.Crust Ingredients: 1 cup pecans 1/2 cup oat flour 1 cup dried pitted dates 1 tsp pumpkin pie spice 1/2 cup boiling water Crust Directions: Put all ingredients into your blender or food processor and process until smooth. You may need to scrape the sides of your blender with a spoon a few times. Scoop the batter into an 9″ pie dish sprayed with Pam. Sprinkle the top of the dough with oat flour and use your fingers to press the crust down as evenly as possible, pushing the dough up the sides of the pie plate. Once the dough is well spread, bake it at 350 degrees for 10 to 12 minutes, or until it is no longer gooey to the touch. Pumpkin Pie Ingredients: 2 cups pumpkin purée (not pumpkin pie filling) 1 cup cashew butter 1/2 Tbsp + 1/2 tsp pumpkin pie spice 3/4 cups maple syrup 3 Tbsp corn starch Directions: In a stovetop pot, mix together the pumpkin purée, cashew butter, pumpkin pie spice, and maple syrup. Put the corn starch in a measuring cup and add cold water so that the corn starch is covered; stir until the cornstarch is completely dissolved. Once dissolved, add the cornstarch mix to the stovetop pot and mix well. Cook on medium-high heat, stirring continuously. Cook until batter starts to boil and the mixture thickens (this usually happens about 2 minutes into boiling). Once the batter has thickened, pour the contents of the pot over the pie crust. Top the pie with a few pecans, if desired. (Note that you may have a bit of extra pie filling. If this is the case, put the extra in a mug for pumpkin pie pudding later on.) Allow the pie to cool, then transfer to the fridge. Chill for 4 to 6 hours before serving. Apple Pie Ingredients: 6 macintosh apples diced into 1″-2″ pieces 1/2 cup maple syrup 1 cup unsweetened applesauce 1/2 Tbsp + 1/2 tsp cinnamon 3 Tbsp corn starch Directions: Dice the apples into 1-to-2 inch pieces; place in a microwave-safe bowl and microwave for about 10 to 12 minutes. Next, transfer the apples into a stovetop pot and add all remaining ingredients with the exception of the corn starch. Mix well. Put the corn starch in a measuring cup and add cold water so that the corn starch is covered; stir until the cornstarch is completely dissolved. Once dissolved, add the cornstarch mixture to the stovetop pot and stir well. Cook on medium-high heat, stirring continuously. Cook until pie filling starts to boil and the mixture thickens (this usually happens about 2 minutes into boiling). Once the batter has thickened, pour the contents of the pot over the pie crust. Top the pie with a few pecans, if desired. (Note that you may have a bit of extra pie filling. If this is the case, put the extra in a mug for apple pie pudding later on.) Allow the pie to cool before transferring to the fridge. Chill for 4 to 6 hours before serving.

Mariane Theroux's pie recipes

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