Introducing: Bestlife™ Buttery Baking Sticks. I am proud to introduce the very latest product in my line of Bestlife™ Foods - Buttery Baking Sticks simply use them in place of butter for all your baking needs. They provide a better baking solution with the taste your family demands. Try our healthy and delicious pumpkin pie and sweet potato pie recipes. No Partially Hydrogenated Oil 0g Trans Fat 50% Less Saturated Fat than Butter   Pies You'll Be Thankful For Think you can't enjoy your favorite holiday desserts because you're watching your weight or trying to eat smarter? Think again! With a few easy tweaks, you can bake up a healthier pie that still stays true to its classic taste. For instance, a regular piecrust (whether homemade or store-bought) is usually loaded with artery-clogging saturated fat and partially hydrogenated oil, a main source of harmful trans fats. The two recipe redos below are free of partially hydrogenated oil and have half the saturated fat because we've replaced the butter with Bob's new Bestlife Buttery Baking Sticks. You'll even score some healthy whole grains, too! Pumpkin Pie A true classic, this pie is sure to show up on your holiday table for many years to come-and you don't have to feel an ounce of guilt spooning up the last bite. Makes 8 servings Prep time: 15 minutes Total time: 55 minutes INGREDIENTS Crust 1 cup all-purpose unbleached flour 3/4 cup whole-wheat flour Pinch of salt 6 tablespoons Bestlife Buttery Baking Sticks, cut into 6 pieces (1 tablespoon each) Filling 4 large eggs 3 cups plain canned pumpkin (not pumpkin pie filling) 1/2 cup sugar 1 tablespoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon ground ginger INSTRUCTIONS 1. Heat oven to 350 degrees. 2. Place all-purpose flour, whole-wheat flour, salt and baking stick pieces in a food processor. Pulse on and off until incorporated, about 5 times. Do not over process. 3. Add 3 tablespoons cold water to food processor and process until you can form a ball of dough, about 20 seconds. Cover dough in plastic wrap and refrigerate for at least 15 minutes before rolling. 4. To prepare filling: Using an electric mixture on medium, mix eggs until just smooth. Mix in pumpkin, sugar, cinnamon, nutmeg and ginger. Set aside. 5. Remove dough from refrigerator. Form dough into a ball and with a rolling pin on a lightly floured surface, roll to a 12-inch circle, about 1/8 of an inch thick. As you roll out dough, check to make sure dough isn't sticking to surface below. If necessary, add a little flour under dough to keep it from sticking. Carefully place circle into a 9-inch pie plate. Gently press dough down so that it lines the bottom and sides of pie plate. Use a pair of kitchen scissors to trim dough to within 1/2 inch of the edge of pie plate and pinch dough with your fingers to create an edge for the crust. 6. Place crust in the oven and bake until dry to the touch, about 5 minutes. 7. Remove crust from oven, and turn oven temperature to 375 degrees. 8. Fill piecrust with pumpkin mixture. Return to oven and bake for 40 minutes, or until a knife inserted near the center of pie comes out clean. Nutritional Information Per Serving Calories: 260 (203 with graham cracker crust) Protein: 7 g Carbohydrate: 38 g Dietary Fiber: 6 g Sugars: 16 g Total Fat: 10 g Saturated Fat: 3.5 g Cholesterol: 106 mg Calcium: 178 mg Sodium: 134 mg Sweet Potato Pie Piled high with fluffy vitamin A-rich sweet potato, this generous pie serves a crowd. Makes 10 servings Prep Time: 15 minutes Total Time: 1.5 hours INGREDIENTS Filling 26 ounces sweet potatoes (about 6 medium or 3 large sweet potatoes) 1/2 cup brown sugar 2 tablespoons sugar 1/8 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon powdered ginger 1/4 teaspoon ground nutmeg 1/3 cup fat-free milk or soymilk 2 eggs lightly beaten (or 1/2 cup pureed silken tofu) 1 teaspoon apple cider vinegar 2 tablespoons melted Bestlife Buttery Spread 3 tablespoons chopped pecans (optional) Crust 5 ounces graham crackers with no partially hydrogenated oil (such as 15 sheets of MI-DEL brand) 2 tablespoons Bestlife Buttery Baking Sticks INSTRUCTIONS 1. Heat oven to 375 degrees. 2. Cut sweet potatoes in half lengthwise and place on baking tray cut-side down. Bake until soft, about 30 minutes. 3. While sweet potatoes cook, prepare crust: In a food processor, combine graham crackers, baking sticks and 1 tablespoon water. Press mixture into bottom of a 9-inch pie tin and bake for about 7 minutes. Remove from oven. Set aside. 4. When sweet potatoes are done cooking, remove skin from sweet potatoes and discard. Place sweet potatoes in a food processor and process until smooth, about 2 minutes. Add brown sugar, sugar, salt, cinnamon, ginger, nutmeg, milk, eggs and cider vinegar. Process until smooth, about 2 minutes. Add melted buttery spread and process until combined, about 1 minute. 5. Fill piecrust with sweet potato mixture and top with pecans, if desired. Bake in oven for 30 minutes. Nutritional Information Per Serving (including pecans): Calories: 228 (273 with flour crust) Protein: 4 g Carbohydrate: 39 g Dietary Fiber: 4 g Sugars: 19 g Total Fat: 7 g Saturated Fat: 1.6 g Cholesterol: 43 mg Calcium: 58 mg Sodium: 216 mg Note: Although we use a flour crust for the pumpkin pie and a graham cracker crust for the sweet potato pie, you can feel free to switch it up—the crusts are interchangeable. Just be sure to use graham crackers without partially hydrogenated oil, such as MI-DEL (which is also whole grain) or New Morning (partially whole grain), when making the graham cracker crust.