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

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 :-)

Anonymous said...

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 :)

Anonymous said...

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!

Want more chow like what you just read? You can click to subscribe to the feed, follow me on twitter, or become a fan on facebook! Can't wait to see you there!
Copyright © 2012 :: steph chows ::.