When it comes to Thanksgiving, it's like a war of the pies. Be it apple, pumpkin, cherry, or pecan pie, there's bound to be some sort of competition between the sweets. If my taste buds could have their druthers, we'd dive right into the pecan pie and never look back. Unfortunately for my senses, yet fortunately for my skinny jeans, my willpower is better than that. While no pie is truly a good choice, some are better than others. In the true autumnal spirit, I chose the two pies most commonly associated with a Thanksgiving supper and compared them side by side. Come check out the nutritional breakdown and tell me what you would choose!
While most classic Thanksgiving desserts don't feature meat, the majority do use dairy products. If you're catering to a mix of vegetarians and vegans, it's important to serve a dessert that everyone can enjoy. This pumpkin pie recipe is 100 percent vegan. The crust consists of flour and pecans blended with vegetable shortening.
The pumpkin filling gets its creamy, smooth, and thick texture from silken tofu. To make this pie gluten-free, substitute gluten-free baking mix for the flour and use gluten-free vanilla instead of vanilla. Get the recipe here.
As sorry as I am to bid Summer adieu, I am getting pretty excited about Fall cooking. And there's one ingredient in particular that's on my mind. When the leaves start to turn, I crave pumpkin — pumpkin pies, pumpkin bread, pumpkin ravioli, and pumpkin spice lattes. Something about the rich, earthy flavor of the gourd — and the combination of spices that typically come with it — just screams Autumn to my taste buds.
What dishes or ingredients are you most excited about as the weather gets cooler?
As much as I love experimenting with alternative pumpkin desserts like pumpkin layer cake and mini baklava pumpkin tarts, sometimes nothing is better than the beloved standby, classic pumpkin pie. This year I tried out an old-fashioned style recipe.
The delicious crust is flaked with pecans, and the filling is a mixture of pumpkin puree, molasses, and sour cream. The resulting pie is silky with a rich pumpkin flavor that's not too sweet. Rum-spiked whipped cream is an ideal and necessary topping that takes this pie over the edge. To take a look at the recipe, read more
Who eats any other dessert other than pie on Thanksgiving? Here is a quiz celebrating the traditional dessert of T-day from calorie counts to celebs' attitudes about the crusty dish. Take it and see if you know about pie.Take the Quiz
For years I thought pumpkin pie spice was a special spice — only recently did I realize it's actually a spice blend. And, like any spice blend, be it herbs de Provence or a rub for barbecue, pumpkin pie spice is easy to make. Why waste a couple of bucks buying it when you already have the ingredients in your pantry?! All you have to do is stir together ground ginger, cinnamon, and nutmeg and voila! You can use it throughout the holiday season. To get the simple recipe, keep reading.
Although I can't deny the deliciousness of a slice of classic, cinnamon-laced pumpkin pie, in recent years, I've expanded my horizons to somewhat non-traditional Thanksgiving desserts. Pecan pie? Surprisingly easy, yet wildly delicious. Pumpkin meringue pie? An unexpected crowd-pleaser. Pumpkin cake with pecan brittle and whipped cream cheese frosting? Devoured in seconds. Triple chocolate pumpkin pie? Sign me up! When I came across this recipe, while browsing Martha Stewart's Thanksgiving central, I knew I had to try it. If you've made pumpkin pie in the past, you can master this. It's actually easier because the crust is made from graham crackers instead of a standard pastry dough. The resulting pie is dense and rich. Each bite is an experience of flavors: first you taste chocolate, then pumpkin, and finally the sweet crust. To take a look at the recipe, read more
I love pumpkin-flavored anything — pies, muffins, cheesecake, even ice cream! But gorging on too many sweet pumpkin treats can leave me with a sick stomach full of unhealthy fats and sugars. One way I've been satisfying my pumpkin cravings is by making my own pumpkin-flavored yogurt at home.
It's really easy to do, just mix plain yogurt with canned pumpkin puree. If you're trying to cut back on sugar, use 100 percent pure pumpkin puree and add your own spices and sweetener. If you want the instant flavors of pumpkin pie, mix yogurt up with canned pumpkin pie puree that's been sweetened with sugar and spices.
I sometimes use vanilla yogurt with the pure pumpkin mix just to give it a little sweetness, and if I'm craving the texture of pumpkin pie, a nice sprinkling of healthy granola or oats seems to do the trick.
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What's a Thanksgiving meal without a slice of tasty pumpkin pie? Even though this dessert is technically made with a vegetable, it's traditionally high in saturated fat because of the butter used to make the crust, the whipped cream or condensed milk, and not to mention eggs. More than a few of you asked for a pumpkin pie alternative and here's a lowfat version made with silken tofu (to add protein and creaminess), and a pre-made graham cracker crust (it's lowfat and also makes your life easier).
To see how I make a healthier version of this Thanksgiving favorite read more