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Does anyone eat pumpkin pie in the summer? As I
was compiling these recipes this week, I suddenly found a bit
of humor in thinking that we are such creatures of habit by following
traditions, such as, well, pumpkin pies at Thanksgiving, red velvet
cakes, fudge and peppermint candy at Christmas, pickled eggs and
potato salad at Easter, etc. It’s a fun thought and maybe
one to keep in mind when you want to rattle your family a little.
Plan a picnic for New Year’s Day – you might have to
spread a blanket in the living room floor by the fireplace, but
you can still have your picnic! For now, as we do every November,
we’ve got to get those pumpkin pies rolling! Enjoy the season
and make every moment count.
Easy
No-Bake Pumpkin Butter Pie
8 oz. cream cheese, softened
1 jar pumpkin butter, 9 to 12 ounces
¼ cup packed light brown sugar
½ tsp. ground cinnamon
2 cups whipped topping, thawed, and more for serving
Prepared graham cracker crust
Beat cream cheese, pumpkin butter, brown sugar, and cinnamon
on medium speed of mixer until smooth and well blended, scraping
bowl occasionally. Fold in whipped topping. Spoon into prepared
graham cracker crust and spread to smooth. Refrigerate for 3 to
4 hours before serving.
Pumpkin
Pie Bars
1 box yellow cake mix
½ cup butter or margarine, melted
4 eggs
1 large can solid pack pumpkin (3 cups)
1 cup sugar, divided
½ cup light brown sugar (firmly packed)
2/3 cup evaporated milk
1 ½ tsp. cinnamon
½ cup chopped walnuts
¼ cup butter or margarine, softened
Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch
baking pan. Reserve 1 cup of the dry cake mix. In small bowl,
lightly beat 1 egg. In large bowl, stir together remaining cake
mix, melted butter and beaten egg. Press into prepared pan. In
large bowl, lightly beat remaining 3 eggs. Stir in pumpkin, ½
cup of the sugar, brown sugar, evaporated milk and cinnamon. Pour
over cake mixture in pan. To the 1 cup cake mix, add remaining
½ cup sugar, walnuts and softened butter; mix until crumbly.
Sprinkle over pumpkin mixture. Bake 50 to 60 minutes. Serve warm
or cool.
Easy
Pumpkin Cheesecake
1 lg. Graham cracker pie crust
2 (8 oz.) packages cream cheese, softened
½ cup sugar
2 eggs
1 (16-oz.) can of pumpkin
1 ½ tsp. cinnamon
½ tsp. ginger
Bake crust for 5 minutes in a 350F degree oven then set aside.
Mix together in a large bowl cream cheese, sugar, and eggs. Beat
on medium speed until smooth. Add pumpkin, cinnamon, and ginger
and mix until blended. Pour pumpkin mixture over pie crust.
Bake for 40 to 45 minutes at 350F degrees. Let cool and refrigerate
overnight. Plop a dollop of whipped cream on top of each slice
and sprinkle with cinnamon.
Low-Carb
Pumpkin Pie
2 eggs
2/3 cup unsweetened soy milk (or milk or cream - milk has more
carbs, so adjust)
1/3 cup cream
1 cup sugar equivalent from artificial sweetener
1 tsp. dark molasses (optional)
2 tsp. cinnamon
1 scant tsp. nutmeg
¼ tsp. ground ginger
Pinch cloves
¼ tsp. salt
Pecan Pie Crust (see below)
Preheat oven to 425 F. Dump all the ingredients into a food
processor or blender and whirl to blend. Pour into the crust.
Put the pie in the oven and immediately turn the oven down to
375 F. In 15 minutes, turn the oven down to 300 F. (This cooks
the crust, so it isn’t soggy, but then allows the custard
to bake more slowly.) Bake until almost set in the middle, about
30 to 40 minutes more. If it starts to crack a bit around the
edges, it’s probably done.
Cool and serve with whipped topping.
Pecan
Pie Crust
1 cup pecan pieces (frozen)
2 Tbs. melted butter
2 Tbs. sweetening power from artificial sweetener of choice
Take pecans out of the freezer and measure them into a food
processor (you can use a blender, but be careful not to blend
them down too small). Pulse the processor until the largest pieces
are as big as lentils or split peas. Add the butter and the sweetener,
mix well and then quickly dump it into a pie pan, and push with
your fingers to cover the bottom and sides. It should be the right
consistency to mold the crust to the pie pan evenly.
Don’t forget your copy of “Lovin’ Spoonful
. . . Cooking With Family and Friends,” a compilation
of nearly 400 mouth-watering recipes by Sherrie Norris.
It is available at all locations of High Country Media
– Boone, Banner Elk, West Jefferson, and at The
Avery Journal in Newland, all Boone Drugs, Black Bear
Books, Trailway Laundry, Wilcox Emporium,( top level,
booth 312-W,) and beginning June 15 at Mast Store locations.
EMAIL:
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