Pumpkin pie – healthier and delicious

December 17, 2011 § Leave a comment

We love the holidays…and one of the reasons is that they mean we get to eat pumpkin pie.  Recently Dave’s doctor took him off his gluten-free diet, which meant we could go back to eating food with wheat (hello, piecrust!)…but you probably figured out that we were no longer gluten-free when you read the Minestrone soup posting with the pasta.  Dave’s headaches are still a mystery to us (and to his doctor), but we’re glad that he can go back to eating gluten for awhile at least.  To celebrate, we had pumpkin pie.  This recipe is one of our favorites because it is little less sweet than other pumpkin pie recipes we’ve tried in the past, and it’s also more flavorful.  I usually make my own pumpkin puree and pumpkin pie spice, but you can buy both items from the grocery store for an equally delicious dessert.

Pumpkin pie

2 eggs (sometimes we use 3 eggs, for a slightly fluffier pie filling)

2/3 cup dark brown sugar

2 cups pumpkin puree (or 1 15-ounce can pumpkin puree)

2 1/2 teaspoons pumpkin pie spice (see recipe below, or use pumpkin pie spice from the grocery store)

1/2 teaspoon salt

1 12-ounce can evaporated milk

1 deep dish prepared pie shell *

Preheat oven to 425-degrees F.  Beat the eggs.  Stir in brown sugar and pumpkin puree, blending well.  Stir in pumpkin pie spice, salt, and evaporated milk.  Mix well.   Pour mixture into the pie shell, and then place into the preheated 425-degree F oven.  Cook for 15 minutes, and then lower the heat to 350-degrees, and cook another 45 minutes, or until a knife inserted into the center of the pie comes out clean.  Serve with whipped cream.

*Homemade pie crust is the best, but who has the time?  Don’t let a lack of time during the holidays stop you from making this homemade pumpkin pie.  The absolute best premade pie crust is Marie Callender’s deep dish frozen pie shell, which is so popular that our local grocery store rarely has it in stock.  If your local grocery doesn’t have it, then just use the Pillsbury pie crust from the refrigerated section of your grocery store.  Pillsbury’s is almost always in stock, unless you’re shopping on Thanksgiving or Christmas eve, whereupon you’ll just have to settle for the generic store-brand, which will be lousy but that’s ok, because almost everyone (except Dave) just eats the filling, anyway.

Pumpkin pie spice

6 teaspoons ground cinnamon

3 teaspoons ground ginger

1 1/2 teaspoon ground cloves

1/4 teaspoon grated nutmeg

Combine.  Store in a small jar in the pantry.  Good for pumpkin pie, pumpkin bread, or muffins.

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