Chef Time!

Chef Time!

Tuesday, October 21, 2014

Having Fun With Pumpkins

How often do we forget the pie crust when it comes to making pies for Thanksgiving? I know that there were a couple of times for me, and believe me, not having pie is a sin at Thanksgiving. So here are just a couple of crustless pumpkin pies that are quick and simple to make. But as an added bonus, I'm throwing my pumpkin pie dip as good measure.
The dip can be made for all seasons, football games on the television or for just the heck of having dip and chips. I like serving this dip for before and after Thanksgiving dinner. It's also a big hit when watching the football games during the Thanksgiving weekend too.

Crustless Pumpkin Pie
1 1/4 c. sugar
3 tbsp. flour
3 eggs
2 c. canned pumpkin
3/4 c. evaporated milk
1 1/2 tsp. vanilla
1/4 teaspoon ground cinnamon

Preheat oven to 350.
In a bowl, combine the sugar and flour. Add eggs; mix well. Stir in the pumpkin, milk, vanilla and cinnamon; mix until well blended. Pour into a greased 9 inch pie plate. Place pie plate in another pan for a water bath add 1/2 inch of hot water to pan. Bake at 350 for 50-55 minutes or until a knife inserted near the center comes out clean.

Healthy Crustless Pumpkin Pie

1 (15 oz.) can pumpkin
1 (12 oz.) can evaporated skim milk
3/4 c. egg substitute
1/2 tsp. salt
1 -2 tbsp. pumpkin pie spice (I like mine spicier)
1 tsp. vanilla

Combine all ingredients and beat until smooth. Pour into 9 inch pie pan sprayed with cooking spray. Bake at 400 for 15 minutes; reduce temperature to 325 and bake for 45 minutes more. Pie is done when knife inserted into center comes out clean.

Pumpkin Pie Dip

1 (15 oz.) can pumpkin, not the pie filling
3/4 c. brown sugar
1 tsp. vanilla
1/8 tsp. cinnamon
1/8 tsp pumpkin pie spice (or more to taste)
6 oz. Plain Greek yogurt
8 oz cool whip
cut up apples to dip
Mix pumpkin with brown sugar, vanilla and spices, blend well. Mix in yogurt. Fold in cool whip and chill in refrigerator until ready to eat.

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