YumSugar

Would You Rather Eat Pumpkin or Pecan Pie?

partysugar — Sun, 08 Nov 2009 01:30:50 -0800

Source: Flickr Users delgaudm and museinthecity

This Thanksgiving, Make Triple-Chocolate Pumpkin Pie!

partysugar — Fri, 06 Nov 2009 13:00:33 -0800

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.

Triple-Chocolate Pumpkin Pie
From Martha Stewart

Ingredients

For the graham cracker crust
2 cups finely ground graham cracker crumbs (about 16 crackers)
3 ounces (6 tablespoons) unsalted butter, melted
1 tablespoon granulated sugar
2 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
For the filling:
6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
2 ounces (4 tablespoons) unsalted butter, cut into small pieces
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Ground cloves
1 ounce milk chocolate, melted

Directions

Make the crust: Preheat oven to 350 degrees.
Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.
Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides.
Let cool on a wire rack. Reduce oven temperature to 325 degrees.
Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack.
Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

Serves 12.

Print recipe with images | without images

View 25 Photos ›

Healthy Holiday Swap: DIY Pumpkin Yogurt

FitSugar — Fri, 06 Nov 2009 03:47:40 -0800

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.

Share your healthy snack ideas in our Snack Attack group!

Healthy Holiday Recipe: Healthy Pumpkin Pie

FitSugar — Sun, 23 Nov 2008 03:30:00 -0800

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.

Lowfat Vegan Pumpkin Pie
VegWeb.com

Ingredients

1 can (16 ounces) pureed pumpkin
3/4 cup sugar or Sucanat (or 1/2 cup maple syrup)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3 tablespoons cornstarch to firm up the pie filling
1 package (10-12 ounces) silken/soft tofu
1 9 inch graham cracker crust pie shell (I used one from Arrowhead Mills)

Directions

Preheat oven to 425° F.
Mix the pumpkin and sugar. Add salt, spices, cornstarch and tofu, mix thoroughly.

Pour mixture into pie shell and bake for 15 minutes.
Lower heat to 350° F and bake for another 60 minutes. Chill and serve.

Print recipe with images | without images

Do you have a healthy snack or recipe to share? Then share it in the Lite'n it Up - Healthy Recipe Group and I might just post it on FitSugar.

Bite-Size Pumpkin Pies With a Baklava Twist

YumSugar — Sat, 22 Nov 2008 08:00:46 -0800

After drooling over Party's pumpkin cake and these pumpkin pies, I wanted to experiment with my own unique concoction: a traditional pumpkin pie filling with baklava-inspired crust and streusel topping. With a belly full of Thanksgiving fixings, eating a whole piece of pie can be a rather daunting task, so I made bite-size pies to satisfy everyone's sweet tooth. The pumpkin pie filling and walnut-oatmeal streusel are simple to make, but the cinnamon-sugar phyllo cups are more time consuming due to the very delicate nature of phyllo. All three of the components can be made in advance and quickly assembled and baked the day of, prior to serving. These mini pies are light, crunchy, and nutty with a scrumptious creamy pumpkin pie filling! To make your own tiny pumpkin pies with a baklava twist, read more.

Bite-Size Pumpkin Pies With Baklava Crust
Adapted from Martha Stewart Living magazine

Ingredients

Walnut-Oatmeal Streusel
6 tablespoons old-fashioned oats
3 tablespoons chopped walnuts
3 1/2 tablespoons flour
Pinch of salt
3 tablespoons light brown sugar
1 1/2 tablespoons unsalted butter
1 tablespoon honey
Phyllo Crust
5 sheets of phyllo, thawed and room temperature
3/4 teaspoon ground cinnamon
1/2 cup granulated sugar
6 tablespoons (3/4 stick) unsalted butter, melted
Pumpkin Pie Filling
7.5 ounces solid-pack pumpkin
1/4 cup light brown sugar
1/8 cup honey
1 egg
1/8 cup heavy cream
1 1/2 teaspoon cornstarch
1/2 teaspoon vanilla extract
1/4 teaspoon coarse salt
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Directions

Make the walnut-oatmeal streusel: Preheat oven to 350. Combine oats, walnuts, flour, salt and sugar in a large bowl.
Melt butter in small saucepan over medium heat. Whisk in honey. Stir into oat mixture.
Spread streusel on a rimmed baking sheet. Bake, stirring occasionally until light gold and crunchy, 12 to 15 minutes.
Let cool on baking sheet on a wire rack. Streusel will keep, covered for up to 3 days.
Make the phyllo crust: Preheat oven to 350. Combine 1/2 cup sugar and 3/4 teaspoon cinnamon. Gently place one layer of phyllo dough on a large cutting board. Brush with a thin layer of butter and sprinkle cinnamon-sugar mixture. Repeat this step five times until all 5 sheets have been used.
Cut phyllo into 2 by 2 inch squares. Remove each square and gently press and fold the edges into the mini muffin tin. Bake for 5-8 minutes until phyllo cups are golden.
Make the pumpkin pie filling: combine pumpkin, brown sugar, honey, egg, cream, cornstarch, vanilla, salt, nutmeg, cinnamon, ginger in a large bowl.
Sprinkle a bit of streusel in the bottom of each phyllo cup. Spoon in a small amount of pumpkin pie filling in each phyllo cup. Bake at 350°F 15-20 minutes until the pumpkin filling is firm.
Sprinkle a little strusel on each and serve warm.

Makes 30 bite-size pies.

Print recipe with images | without images

View 12 Photos ›

6 Magnificent Thanksgiving Menus

partysugar — Thu, 20 Nov 2008 05:30:50 -0800

Turkey day is only one short week away, so if you still don't have your menu planned, I suggest you do it now! Here, I've created six fabulous Thanksgiving menus. From the foodie to the novice to the vegetarian, there's something for everyone. Select a complete menu or pick and choose dishes from each one to create your own delicious meal.

View Slideshow ›

7 Pumpkin Pies Worth Polishing Off

YumSugar — Fri, 14 Nov 2008 05:30:13 -0800

If there's one quintessential Thanksgiving dessert, it's pumpkin pie. But there are so many selections to choose from, how does one pick? Well, fear not, because we've narrowed down the selections for you. Here are seven pies that are so decadent we could them polish off in one sitting.

View Slideshow ›

Come Party With Me: Budget Thanksgiving - Dessert

partysugar — Wed, 05 Nov 2008 15:00:22 -0800

Thanksgiving isn't Thanksgiving without pumpkin pie. While you could ask guests to bring dessert, I think the hostess should take on this sweet task. If you don't do much baking, it's more economical to purchase a ready-made pie dough.

However, if you have ingredients like flour and butter on hand, simply use those to make the pie. The classic recipe from Libby's is delicious and minimal. Ditch the whipped cream topping for a truly budget, fit-friendly dessert. To look at the recipe, read more.

Libby's Famous Pumpkin Pie
From Libby's

Ingredients

1 pie dough (store bought or homemade)
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 ounces) Libby's 100-percent pure pumpkin
1 can (12 ounces) evaporated milk, preferably Nestle Carnation

Directions

Preheat oven to 425°F. On a lightly floured work surface, roll pie dough into a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch deep-dish glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Prick bottom of dough all over with a fork; set aside.
In a small bowl, mix together, sugar, cinnamon, salt, ginger, and cloves. Beat eggs together in a large bowl. Add sugar mixture and pumpkin; stir to combine. Stir in evaporated milk until well combined.
Pour mixture into pie shell and bake for 15 minutes. Reduce temperature to 350°F; bake until filling is set, 20 to 30 minutes.
Transfer to a wire rack and let cool 2 hours. Serve with whipped cream, if desired, or transfer to a refrigerator until ready to serve.

Serves 8.

Print recipe with images | without images

Pie Breakdown

FitSugar — Wed, 14 Nov 2007 10:15:00 -0800

To many of us, Thanksgiving means pies - lots and lots of pies. From apple pie to pumpkin pie, you're most likely going to encounter at least a slice or two this holiday season. When you do, use this breakdown to make the best decisions about which pies you could (and shouldn't) indulge in.

To see the pie breakdown, just read more

Pie (1 slice)	Calories	Fat (g)	Sodium (mg)	Carbs (g)	Sugar (g)
Apple Pie	410	23	30	48	23
Banana Cream Pie	460	29	95	43	26
Blueberry Pie	390	23	30	43	14
Cherry Pie	440	23	30	55	20
Chocolate Mousse Pie	247	15	437	28	0
Coconut Cream Pie	403	27	135	35	24
Key Lime Pie	430	21	140	54	43
Lemon Meringue Pie	330	11	45	56	41
Pecan Pie	500	25	95	63	31
Pumpkin Pie	340	15	50	46	27
Strawberry Rhubarb Pie	400	23	45	45	19

Source

Come Party With Me: Classic Thanksgiving - Menu (Dessert)

partysugar — Wed, 07 Nov 2007 14:28:33 -0800

After you have finished your Thanksgiving meal, clean the kitchen and take a nice, leisurely walk. By the time you return home you will feel refreshed and ready for a piece of pie and a glass of champagne. Pumpkin pie is the obvious choice for a decadent dessert. Jazz yours up with an amaretto whipped cream. Serve a second dessert option in the form of a chocolate pecan pie. Slice up any leftover pie and give to guests as they leave. For the recipes to these divinely delicious desserts, please read more

Classic Pumpkin Pie
From Cooking Light magazine

Filling:
3/4 cup packed brown sugar
1 3/4 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 (12-ounce) can evaporated low-fat milk
2 large egg whites
1 large egg
1 (15-ounce) can unsweetened pumpkin
Crust:
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
Topping:
1/4 cup whipping cream
1 tablespoon amaretto (almond-flavored liqueur)
2 teaspoons powdered sugar

Position oven rack to lowest position. Preheat oven to 425°.
To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.
To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.
Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack.
Bake at 425° for 10 minutes.
Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.
To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie.

Serves 12

Nutritional Information: CALORIES 222(30% from fat); FAT 7.4g (sat 3.7g,mono 0.7g,poly 0.1g); PROTEIN 4.1g; CHOLESTEROL 32mg; CALCIUM 104mg; SODIUM 241mg; FIBER 3g; IRON 0.8mg; CARBOHYDRATE 35.3g

Print recipe with images | without images

Chocolate Pecan Pie
From Emeril Lagasse

1 sweet pie crust, recipe follows
1 cup milk chocolate chips
2/3 cup corn syrup
1/3 cup sugar
3 large eggs, beaten
1 teaspoon pure vanilla extract
1 cup coarsely chopped pecan pieces
1/2 cup chopped bittersweet chocolate
2 tablespoons vegetable oil
1 cup heavy cream
1 tablespoon confectioners' sugar
Edible gold leaf, torn or cut into flakes, garnish (optional)

Preheat the oven to 400 degrees F.
On a lightly floured surface, roll out the dough to an 11-inch circle. Transfer to a 9-inch pie pan, trim and flute the edges. Let rest refrigerated for 20 minutes.
Cover with parchment paper and pie weights. Bake until set, 12 to 15 minutes.
Remove the paper and weights and cook until just golden, 8 to 10 minutes. Remove from the oven and cool.
In the top of a double boiler, gently melt the chocolate chips over almost simmering water. Remove from the heat.
In a large bowl, combine the melted chocolate with the corn syrup, sugar, eggs, vanilla, and pecans. Pour into the cooled pie crust and bake for 10 minutes.
Reduce the oven temperature to 350 degrees F and bake for an additional 25 minutes.
Remove from the oven and cool on a rack.
Place half of the chopped bittersweet chocolate in a small bowl. Place the remaining bittersweet chocolate and the oil in the top of a double boiler, or in a small metal bowl set over a pot of simmering water. Heat the chocolate, whisking, until melted.
Pour the melted chocolate over the chocolate in the bowl, whisking to melt. Pour over the warm pie, spreading to the edges to coat the top.
Refrigerate until well chilled, at least 2 hours.
In a medium bowl, whip the cream until soft peaks start to form. Add the sugar and whip to stiff peaks.
Remove the pie from the refrigerator, slice and arrange on plates. Garnish each slice with edible gold flakes and serve with whipped cream on the side.

Serves 6-8.

Basic Sweet Pie Crust:
8 ounces flour, about 1 1/2 cups plus 2 tablespoons
1 tablespoon sugar
1/2 teaspoon salt
1 stick (1/4 pound) cold butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
4 to 6 tablespoons ice water

Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.
Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together.
Add more water as needed to make a smooth dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.

Makes 1 (9 or 10-inch) pie crust.

Print recipe with images | without images