Friday, June 5, 2009


1½ cups unsweetened silk soy milk
15 ounces plain pumpkin
½ cup Splenda brown sugar
egg whites equivalent to 3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon lite salt
1 low fat graham cracker pie crust

Whisk pumpkin and spices (cinnamon, ginger, nutmeg, cloves, and salt) together over medium heat in a medium sauce pan. When the pumpkin begins to cook, whisk in the brown sugar.

Once the mixture is fully blended, scrape the sides of the saucepan down and whisk again.

Add soy milk and whisk some more. Once the mixture begins to bubble and splutter, remove from heat.

Place the three eggs into a blender and blend on high for 3 seconds. With blender on low, slowly add pie filling from pot.

Pour filling into pie crust and bake at 350°F for 35 minutes or until center of pie is jiggly when pie is rotated gently. Refrigerate.

Tuesday, June 2, 2009


1 - 29 oz. can pumpkin puree
1 - 12 fluid oz. can evaporated milk
3 eggs
1 cup white sugar
1/2 tsp. salt
4 teaspoons pumpkin pie spice
1 - ( 18.25 oz.) package yellow cake mix
3/4 cup butter
1 cup chopped walnuts

Preheat oven to 350°F (175 degrees C).

Lightly grease one 9x13 inch pan (preferably metal).

In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan.

Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or mararine, and drizzle it over the cake mix. Sprinkle walnuts over the top.

Bake for 55 to 60 minutes, or until done.



1 can pumpkin puree
1/3 cup (packed) dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 cup heavy cream
1 prepared pie crust

Adjust oven rack to lowest position. Heat oven to 400 degrees F.

Whisk pumpkin, sugar, spices, salt, and vanilla in mixing bowl until blended. Whisk in eggs one at a time. Whisk in cream. Pour filling into pie shell.

Bake 20 minutes.


2 tablespoons unsalted butter
1/4 cup (packed) dark brown sugar
1/4 cup dark corn syrup
1/2 teaspoon vanilla extract
1 cup coarsely chopped macadamia nuts or pecans

Whisk butter, sugar, corn syrup, and vanilla together in small saucepan. Heat to boiling, stirring constantly. Reduce heat; simmer 5 minutes.

Scatter nuts over pie and cover with topping. Reduce oven heat to 350 degrees F. Bake just until pie is set, 30-35 minutes. If edge browns too quickly, cover it with strips of foil.

Let cool completely.

Serves 8.


1 ready-made graham cracker crust
4-5 ginger snap cookies
1 can pumpkin pie filling
1 box vanilla instant pudding
1 container of Cool Whip
1/4 to 1/2 teaspoon pumpkin pie spice (to taste)

Make the pudding according to the direction on the box.

Crush the ginger snaps. Mix the pudding, pie filling, Cool Whip, pumpkin pie spice, and crushed cookies together in a large bowl.

Spoon the mixture into the pie crust, cover with plastic wrap (or lid), and freeze overnight.

*If you feel that there is too much filling for one crust, split the filling evenly between 2 crusts.


1 can (28oz - 796ml) E D. Smith pure pumpkin
4 eggs, slightly beaten
2 c. packed light brown sugar
2 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1/2 tsp ginger
1/2 tsp salt
2 tsp vanilla
1 170 ml can (approx 3/4 c.) Carnation thick cream (25% m.f.)* + enough evaporated milk to equal 1-1/2 c.
2 unbaked homemade or frozen pie shell **

See Notes below about ingredients.

1. Preheat oven to 425F.

2. In a large bowl, beat together pumpkin and eggs until well mixed.

3. In small bowl combine brown sugar, cinnamon, nutmeg, allspice, ginger and salt. Add spiced brown sugar to pumpkin mixture and mix until smooth.

4. Add vanilla to Cream/Evaporated milk mixture. Mix well into pumpkin.

5. Divide and pour the filling into each pie shell.

6. Bake at 425F for 20 min. Reduce oven temp to 350F and continue baking another 50 min or until knife when inserted comes out clean.

7. Remove and let cool approximately 15 minutes. Serve warm with ice cream.


1 15 oz. can Libby’s pumpkin pie filling
1 15 oz. can candied yams
1/2 cup light brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup coconut milk
2 tablespoon melted butter
2 large eggs
1 refrigerated pie crust
3 tablespoon Myer's Rum

Preheat oven to 350°F.

In the bowl of a food processor, combine pumpkin pie filling, candied yams (undrained), sugar, spice, salt, coconut milk, butter and eggs and process until smooth.

Fill a 10-inch pie crust with the mixture.

Bake for 1 1/2 hours.

Remove from the oven and set aside for at least 20 minutes before serving. Better when chilled.


36% calorie reduction from traditional recipe.

Pie Pastry for single crust 9-inch pie
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated fat free milk
3 eggs
3/4 cup Equal® Spoonful*
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into pan; trim and flute edge.

Beat pumpkin, evaporated milk and eggs in medium bowl; beat in remaining ingredients. Pour into pastry shell. Bake in preheated 400°F oven 35 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack.

Makes 8 servings.