perfect pumpkin pie

Happy weekend, everyone! Sorry that I didn’t get a pumpkin recipe up yesterday … with Greg coming into town and my GRE test this morning, it kind of slipped by the wayside. But I’m happy to report that Pumpkin Week is back today!

I shared in a post last month that I made a delicious pumpkin pie … and that I also made a disaster of a pumpkin pie! Seriously, it was pretty gross. It never seemed fully cooked, so I kept putting it back in the oven for longer and longer, and then the top started to kind of peel away from the rest of the {still-uncooked-seeming} pumpkin mixture. Imagine a creme brulee or pudding sort of thing happening, only on pumpkin pie.

Not. Good.

I was so disheartened I didn’t even take pictures of it. The bad embarrassed blogger in me just tossed it into the trash. I wish now I would have taken pictures so I could have shown it to you. {Thanks to Bonnie at Recipes Happen for encouraging all of us to embrace our mistakes, laugh about them, and learn from them!} Alas, I did not take pictures, so you’ll just have to imagine it and take my word that it was baaaaad.

Here’s what I think happened: I tried substituting truvia for the sugar, and something about that mixture didn’t work out. I don’t know if I added too much of it, or too little, or if just my pie happened to be unlucky, or what. Have any of you tried baking with a sugar substitute like truvia or splenda? Any tips or advice? As you know, I’m always trying to find ways to make recipes healthier! But maybe sometimes, like in the case of pumpkin pie, it’s best to stick with the basics. 😉

I’ve also tried making pumpkin pie with both evaporated milk and sweetened condensed milk, and I must say that I like the sweetened condensed version better. It’s a little creamier texture-wise, and has a good balance of sweetness and pumpkiny goodness. My latest experiment has been trying reduced fat sweetened condensed milk, which I’m happy to report tasted just as delicious with fewer calories! Hooray for small victories.

In the past I’ve always used pre-made graham cracker crust from the grocery store  but in the future I’m hoping to try making my own graham cracker crust {or even my own graham crackers after being inspired by this post by Jill at Reini Days!} I’ll keep you posted! I also am very generous with spices, particularly cinnamon. If you’re not the biggest cinnamon fan, you might adjust the spices to fit your tastes.

perfect pumpkin pie

– 1 graham cracker crust {I like the reduced fat version just fine}
– 1 can pumpkin
– 1 can reduced fat sweetened condensed milk
– 2 eggs
– 1 tsp vanilla
– 2 tsp cinnamon
– 1/2 tsp nutmeg
– 1/2 tsp cloves
– 1/2 tsp ginger
– 1/2 tsp salt

1. Preheat oven to 425 degrees.

2. Combine pumpkin with spices and vanilla.

3. Beat eggs and add to pumpkin mixture.

4. Add sweetened condensed milk and beat well.

5. Pour pie filling into graham cracker crust.

6. Bake for 15 minutes at 425 degrees, then turn oven down to 350 degrees and bake for another 40-45 minutes, until a knife inserted in the center of the pie comes out clean.

Serve with whipped cream on top for the perfect pie experience!

YUM! I love pumpkin pie.

I’m in the mood for celebrating now that my GRE exam is over … hooray for the weekend! 🙂 Hope you are having a wonderful day!

-Dallas

pumpkin pasta

Happy Thursday, everyone! I’m in a super happy mood because my brother Greg is arriving this evening for a long weekend visit! I’m leaving right after I finish teaching to go pick him up at the airport. I am sooooo excited to see him! 🙂

I have another new recipe to share with you today for pumpkin week! I made this last night after seeing a recipe on AllRecipes.com that compared this sauce to “inside-out pumpkin ravioli” … I’ve never had pumpkin ravioli but it sounds really delicious. So I thought I would give this pumpkin pasta sauce a whirl. And I’m so glad I did! It was even better than I expected.

I was starving when I got home from school this evening {a little later than usual because I had a meeting after class for Sycamore Review, the literary magazine I work for} so I discovered an added bonus of this recipe: it comes together pretty quickly! I made the sauce while the pasta was cooking, and the entire thing was ready to eat in about 15-20 minutes.

pumpkin pasta

– 1 package noodles of your choice {I used whole-wheat spaghetti; I think penne would also be delicious}
– 1 tbsp butter
– 1 tbsp flour
– 1 small onion, diced
– 1 tbsp minced garlic
– 1 zucchini, diced
– 2 cups low-sodium chicken broth
– 1/2 cup skim milk
– 1 cup pumpkin puree
– 1 tsp onion powder
– 1 tsp garlic powder
– 1 tsp chili powder
– 1 tsp pumpkin pie spice
– salt & pepper to taste
– grated Parmesan cheese to taste

1. Bring a pot of water to a boil and cook pasta according to package directions.

2. While pasta is cooking, melt butter in a large pot and saute onion, garlic and zucchini. Add flour and stir to make a rue.

3. Add the chicken broth, milk, and pumpkin. Stir together until well blended.

4. Add the onion powder, garlic powder, chili powder, pumpkin pie spice, and salt and pepper.

5. Simmer for 10-15 minutes, until sauce reaches desired thickness.

6. Drain the pasta. Add sauce to the drained pasta, and toss with the Parmesan cheese. Enjoy!

I served mine with fresh baked French bread. It was the perfect complement to the pasta and I loved mopping up the sauce at the bottom of my bowl with the warm bread. {Something I wouldn’t do in a restaurant, but at home it seems okay!} 🙂

Hope your week is going great! Tomorrow, I’ll have a classic pumpkin recipe for you to wrap up the work week: pumpkin pie!

-Dallas

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– Time: 20 mins
– Cost: about $8