I wait and I wait all year for that moment when Libby’s canned pumpkin shows up in ridiculous quantities at every grocery store. Pumpkin is freaking AMAZING. Yet it is one of those seasonal foods that seem to only be appropriate when ‘Libby,’ whoever the Hell that is, says so…
Oh…and quick rant: Did you know that Libby’s, provider of pumpkin for the all-AMERICAN Thanksgiving staple: pumpkin pie, is actually owned by Nestle… a SWISS company!?! Switzerland is cool, but some things are just sacred and I feel should remain US controlled. What is next…is Coke-Cola going to be Chinese owned?
There are SO MANY WAYS to use pumpkin…but I wouldn’t complain if pie was the only use possible.
Everyone should be eating pumpkin, yet few people realize its potential… It is healthy in that it has some quality nutrients, fiber and can provide a low-calorie ‘filler’ in many recipes. Plus it has a versatile earthy-sweet taste that is compatible with both savory entrees and sugary desserts. Well, the holidays are here and I am now getting my pumpkin fix! I have added it to pizzas, yogurt, and all sorts of other combinations. Of course, pumpkin has to be made into a pie to get the full experience and really kick off the winter festivities! So naturally I followed my traditional routine and made a ‘Pumpkin-Pie-Sort-of-Thing’…This definitely was this week’s ‘Best Bite.’
So here is my FREAKING HEALTHY pumpkin ‘pie’ sort-of-thing, that is sure to rock your world and not leave you feeling like a fat ass after you eat the entire dessert in a single sitting. (FYI: there is NO crust…who needs crust when the filling is the ‘tasty’ part?!? If you want a crusty dessert, go buy a damn pastry).
Pumpkin-Pie-Sort-Of-Thing:
Take a regular can and a half of PURE pumpkin (total about 22-25 ounces), two egg whites (well beaten), a table-spoon of cornstarch, a cup of milk, 3/4 cup of Splenda/sugar/sweetener and mix it all together. Add a FINE pinch of ginger, a little nutmeg, some cloves and cinnamon…this is ALL to taste. You have to just figure out what precise combo works for you. Pour the mix into a (greased/Pam-sprayed/etc) pie dish and bake at 425 for 15 minutes; then lower the temperature to 350 and bake for an additional 30-45 more minutes. When you can poke the pie with a fork and no pie ‘residue’ is stuck to the fork, then its down. Eat, hot out of the oven topped with cool whip. (Trust me, it is nowhere near as good when eaten cold.)
These humble ingredients turn out a beautiful dessert that is definitely more than the sum of its parts.
Additional add-ins to personalize your own pie-thing:
*Mix with ricotta cheese before baking and then refrigerate once cooked, to give you a kick-ass cheesecake like treat.
*Top pie with maple/pancake syrup in the last few minutes of baking.
*Pecans are always a nice addition right before serving.
*Raw red onion and canned tuna go well on this…Ok. NOT TRUE. I just wanted to see if you were paying attention.
Making this pie, is like making anything from the Fed Up kitchen, YOU need to figure out the exact amounts for what works for you. So make sure to try a little of the pie as you mix in the seasonings. Taste-testing during the cooking process, not only guarantees you create the perfect combo, but it also give you an excuse to snack along the way.
So stuff your pie-hole with some pumpkin and get in the holiday spirit!
And if you don’t like the above ‘pie’, then you are just spoiled on butter and sugar…or you are a terrible cook; Or more likely you can’t decipher my vague and extremely sparse recipe (sorry).
Are you hungry yet?
