I heart Pumpkin Pie

Well you all know I love pumpkin... as evident by all of the baked goods involving pumpkin that I have made. Pumpkin pie can be a total belly bomb, butter, half and half, buckets of sugar... say it aint so!! You all know by now we don't need all those things to make a good pie right?? I decided to make a few small pies this weekend... why? Because I saw this recipe for no roll pie crust on Joy the Baker's blog. It involves using a cheese grater and frozen butter... and a dash of cream cheese? Doesn't it just sound FUN!? I had to try it straight away.

The pie however wasn't the most photogenic subject... and I was bringing it to John's parents house so I couldn't slice out a piece to take pictures of... sorry folks this is all you get. Yes that is a heart shaped pan... kinda looks like a deformed kidney...


Ok enough of my bad photography... I really need to set up a mini photo studio... maybe once John and I get married... I'm planning on putting one in the basement bonus room (and yes it's also going to be a sewing/craft room - and yes I know I'm a dork)... I just need to build a light box... and umm buy lights... right.

Onto the recipe. I made this filling along side a full fat, full on filling version last Thanksgiving... I didn't tell the family which was which... and guess what? They picked the skinny version as the better of the two!! Take THAT half and half!!

I think you should all go home and make some pie... no need for a special occasion! You can make this filling without a crust for a total skinny pie or use a graham cracker crust (yum), or go to your own pie crust recipe. For this I used Joy's no roll recipe> here. I've used the crust recipe below in previous pie baking extravaganzas.

Born Again Pumpkin Pie
recipe from Better Homes and Gardens

1/4 cup crushed gingersnaps
1/2 cup crushed graham crackers
1 tablespoon sugar
1 tablespoon flour
3 tablespoons margarine, melted (I used a little more than 1 Tbs of butter)
1 16-ounce can pumpkin
1/2 cup dark brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup refrigerated or frozen egg product, thawed
1 cup evaporated skim milk

Directions
1. In a 9-inch pie plate, combine gingersnap and graham cracker crumbs, sugar, and flour; drizzle with melted margarine and mix with a fork. Using your fingers, pat crumbs to cover the bottom and sides of the pan. Chill about 1 hour or until firm.

2. In a mixing bowl combine pumpkin, brown sugar, cinnamon, ginger, and nutmeg. Blend in egg product with a rotary beater or fork. Gradually stir in evaporated milk. Pour in prepared pie shell. Cover edge of pie with foil. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake for 10 to 15 minutes or until center appears set when shaken. Cool on wire rack; cover and chill to store. Makes 8 servings.

18 chews:

Emily said...

I am craving pumpkin pie! I can't get it out of my head. I saw this crust recipe, too. It sounds like fun.

Jessica said...

I love the heart shaped pie! I can't wait to have some pumpkin pie this year!

No need to wait for Thanksgiving for this one!!! Delicious :-)

Sounds like an excellent recipe for pumpkin pie! I love the addition of ginger here!

Mags said...

One can never have too many pumpkin recipes, especially at this time of year! I noticed that there are gingersnaps listed in the directions but not in the ingredients list. How much of those?

stephchows said...

Emily- it was wicked fun to make and so easy!

Jessica- haha you don't think it looks like a kidney??

CaSaundraLeigh- totally true!

5 star foodie- that plus the gingersnaps is delicious!

Mags- whoops I copied the ingredients from when I didn't have gingersnaps on hand, updated the recipe!! So tasty!

Ang said...

I'll definately use that pie crust next time! So much easier! I love your kidney shaped pie!

Pam said...

It's great that they chose the healthier version. I love that you used gingersnaps in your crust.

Jenny said...

pumpkin pie is amazing on it's own -- but shaped as a heart.. pure pure love :)

The healthier recipe wins! I love that news. Your recipe is pretty identical to my go-to pumpkin pie. Funny - I actually found it a few years ago on a weight watchers friendly site and its still my fave.

craftygal86 said...

yum! I love this season for all things pumpkin! (I say this as I sip my pumpkin spice latte!) Thanks for sharing the recipe.

Awww how cute!!! :) Dying for a piece of pumpkin pie!!

That's brilliant that they preferred the lower fat version! It looks lovely (and not like a deformed kidney I promise! :) )

Lo said...

Interesting. A friend and I were just discussing the other day how Better Homes & Gardens always wins when it comes to recipes. Good stuff there, I tell you.

This looks awesome.

Megan said...

That pie sounds amazing to me! And it looks pretty tasty too. It's always a struggle to make the unphotogenic things appear as yummy as they really are!

This looks scrumptious - the heart pan is so cute!!!!!!

Ang said...

I'll definately use that pie crust next time! So much easier! I love your kidney shaped pie!

Megan said...

That pie sounds amazing to me! And it looks pretty tasty too. It's always a struggle to make the unphotogenic things appear as yummy as they really are!

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