Pumpkin

Pumpkin Pie


Traditional Pumpkin Pie
Serve 8

2 eggs
3/4 cup Splenda (or the same volume of granulated sugar)
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1 can (15oz/425g) of 100% pumpkin (not pumpkin pie mix)
1 can (12 fl oz/360ml) evaporated skim milk
1 unbaked deep dish pie crust

  1. Preheat oven to 425F.
  2. Prepare your crust.
  3. In a small bowl, whisk together Splenda and spices.
  4. In a large bowl, beat eggs until light, yellow and frothy.
  5. Stir pumpkin into eggs, mix until incorporated.
  6. Add sugar/spice mix, mixing until incorporated.
  7. Gradually stir in milk, until well mixed.
  8. Pour into pie crust.
  9. Bake at 425 for 15 minutes, then reduce heat to 350F. Bake another 40-50 minutes. The pie is finished when a knife tip inserted into the center of the pie comes out clean.
  10. Serve immediately, or refrigerate.
  11. Do not freeze this pie. (The filling will separate from the crust and lose much presentation appearance–but not flavor.)
Nutritional data:
Calories:         183
Fat:                8.4g
Sat fat:              3g
Chol:         59.8mg
Sodium:      213mg
Carbs:             23g
Fiber:             0.7g
Protein:          6.1g

Update on Oatmeal Muffins

A few weeks ago, I posted a recipe for Oatmeal Muffins that my wife made. I want to tell you about a few modifications that we tried which were successful. (See the earlier blog post for the specific baking instructions.)

We made the most delicious pumpkin muffins, by swapping out the applesauce for an equal amount of pure canned pumpkin. (Not pumpkin pie mix, but 100% pumpkin.)  We also added about 2 teaspoons of pumpkin pie spice (more or less to your preference.) If you do not have a premixed jar of pumpkin pie spice, it is approximately 4 parts cinnamon, 2 parts ground ginger, and 1 part each of allspice and nutmeg.

For those this recipe, you would need approximately 1 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon each of allspice and nutmeg. Vary to your preferences.

Then we tried a variation that I didn’t list on the earlier post. Instead of applesauce, I put 1 cup whole kernel corn in my food processor and processed it until it was smooth. Then I replaced half of the whole wheat flour with corn meal, and added onion powder, chili powder and chives. Incredible!

The next variation will be a cranberry muffin, using my fresh Cranberry Relish to replace the applesauce.

This basic oatmeal recipe is so versatile! And it is delicious, especially when warm from the oven. My wife, Tammy, did a great job when she found this recipe and mastered it!

Roasted Nut Pumpkin Butter

Roasted Nut Pumpkin Butter
Serves: 20 (approximately 1 tablespoon portions)

1/2 cup (2 ounces walnuts)
1/2 cup (2 ounces pecans)
1/4 cup pumpkin puree (NOT pumpkin pie filling)
1 teaspoon Splenda brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg

  1. Preheat oven to 375.
  2. Place all nuts on a baking sheet in a single layer. Roast for 10 minutes, checking them at 8 minutes to prevent burning. The nuts should be a deep golden color and very fragrant when you open the oven door.
  3. Remove the nuts from the oven and cook for 5 minutes.
  4. Process the nuts in a food processor until they reach a coarse nut butter consistency.
  5. Add all remaining ingredients, and process until well mixed.
  6. Store refrigerated in an air tight container.

Nutritional data:
Calories:       41
Fat:                4g
Sat fat:        0.4g
Chol:             0mg
Sodium:      0.1g
Carbs:        1.2g
Fiber:         0.5g
Protein:      0.7g

Pumpkin Protein Pancakes

Makes 2 servings of 4 pancakes. 
Mix together:
4 egg whites
1 tsp vanilla
2/3 cup canned pumpkin
¼ c water
Add:
1c Kellog’s All Bran (Place the cereal in a blender or food processor and crush a little.)

½ tsp baking powder
1 tsp cinnamon
1 scoop (4T) whey powder
Pour scant ¼ c onto non-stick skillet lightly oiled.  You may need to press the batter down a little to get the correct thickness.  Turn when the batter starts to set (2-3 minutes over medium heat.)  This is very thick batter, and bubbles will not form on the surface. 
Serve with whipped cream, sautéed bananas, warm apple compote, peanut butter or Greek Yogurt.
Nutritional Data (per pancake, without toppings)
Cal:           44
Fat:           0.6g 
Sat Fat:     0.1g 
Chol:        6.8mg 
Sodium:  73.3mg 
Carb:        8.4g 
Fiber        4.8g 
Protein:    5.1g