We unabashedly love pie in our family. Not eating sugar is one of the hardest things about an anti-cancer diet (though I did cheat a bit on Thanksgiving and indulge in a piece). But when it comes to pumpkin pie, we only LIKE it. Traditional pumpkin is sort of ho-hum for us. So when I stumbled across this recipe, I decided to give it a whirl and see how the votes shake down. We all agreed. Better than traditional pumpkin pie. It has the same flavor, but it is lighter and creamier and took no time at all to make. If you are a pumpkin-LIKER instead of a pumpkin-LOVER, this might work for your family.
PUMPKIN CREAM PIE
1 graham cracker crust (buy one, it's so much easier)
1 box (3 oz) vanilla pudding (COOK AND SERVE type, NOT instant)
1 cup half-and-half
1/2 cup cream
pinch of cinnamon
pinch of cloves
pinch of nutmeg
1/2 cup canned pumpkin
1/2 cup additional cream OR 1 8-oz tub of Lite (or regular) Cool Whip
In medium saucepan, mix dry pudding mix with half-and-half and 1/2 cup cream. Add spices. Bring to a boil over medium heat, stirring constantly, til bubbly and thick. Remove from heat. Add pumpkin and stir to combine. Place lid on pot (cracked open a bit to let off steam) and set aside to cool. When cool enough, place pot in fridge to cool completely. When mixture is cool, remove from fridge. Depending on your dietary restrictions, there is a lower fat option here (#2). Option 1) Beat 1/2 cup cream with 1 T. brown sugar until stiff. Fold into pumpkin mixture. Option 2) Fold tub of Lite Cool Whip into pumpkin mixture. Pour into graham cracker crust. Cover and refrigerate overnight. Garnish with anything you want......lemon rind curls, graham cracker crumbs, coconut....
PRAYER REQUEST: That my blood counts this coming Tuesday are once again good so that chemo is not delayed for the following week. THANKS!