Light & Easy Pumpkin Custard Pie
Journal as: 1 medium dessert.
The fact that it has one crust instead of two, and features an antioxidant-rich vegetable, makes this pie one of the better ones to grace your holiday table. You can use a store-bought piecrust for this recipe, or make a single piecrust from scratch -- it's up to you!
1/3 cup granulated sugar
1/3 cup dark brown sugar, packed
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
pinch of ground cloves
1 1/2 cups canned pumpkin
1 teaspoon vanilla extract
1 1/4 cups (canned) evaporated skim milk
2 teaspoons orange zest (orange peel), finely chopped
3 egg whites, lightly beaten
1/4 cup Meyers rum (you can substitute orange juice for the rum if you prefer)
Single pie crust
- Preheat oven to 425 degrees.
- In a large mixing bowl, combine sugars, cinnamon, nutmeg, and cloves on lowest speed. Beat in the pumpkin, vanilla, evaporated milk, orange peel, and egg whites.
- Beat with electric mixer until nice and smooth. Fold in the rum.
- Pour into prepared 9-inch, deep dish, unbaked pie crust and bake for 10 minutes. Reduce heat to 325-degrees and bake for 45 minutes more or until knife inserted in the filling comes out clean.
- Let cool and refrigerate until served. Serve with a little dollop of light Cool Whip or light whipping cream if desired.
Makes 12 servings.
Deluxe Boxed Stuffing
Journal as: 2 servings (1/4 cup each) "starches and legumes with 1 teaspoon fat."
If you're like many people, you probably turn to the boxed stuffing mixes (such as Stove Top) to shave some time off that Thanksgiving preparation. Instead of telling you no, I'm going to show you how to jazz up that box mix, and while we're at it, cut the added butter in half to make a light but flavorful quick bread stuffing. Note: Sauteing the veggies in butter does a nice job of bringing out their flavors, but you can shave even more off this recipe if you use just a tad of canola or olive oil instead.