Pumpkin Yogurt Pie

I’m not much of a baker because I have a hard time following direction. Crazy right? I’m always trying to think of how I can improve a recipe or personalize it to fit my taste.  Last weekend I wanted to make a pumpkin pie and when I came across a recipe I substituted heavy cream with yogurt for a (semi) skinny pie.  Here’s what came out: a lighter filling with a slight tang from the yogurt.  It’s definitely a lighter approach to the calorie rich traditional pie, but who’s counting calories around the holidays anyway? If you are interested in this pie, read on!

Ingredients:
1 frozen pie crust (thawed)
nonfat whipped cream or cool whip to top

filling:
1 can 15 oz. of pumpkin puree
2 large eggs
1 cup of nonfat yogurt
1 cup of packed brown sugar
1/4 tsp salt
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg

Preheat to oven to 350 degrees F. 

Roll out the pie crust and line in a pie dish.  Blind bake for 15 minutes to get a nice crust that’s not soggy.

While the crust is baking, mix all the filling ingredients together. When the crust has slightly goldened, take it out of the oven and pour through a strain, the filling into the crust. Bake for 40-50 minutes or until a toothpick comes out clean after being inserted into the middle of the pie.

Cool in the fridge for a few hours. Serve with whipped cream on top (nonfat whipped cream optional 😉

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How To: Make Your Pumpkin Sparkle

We are used to carving out pumpkins around this time of year to look scary, but have we ever thought about bedazzling them?  I came across a few pictures of glamorous pumpkins on Pinterest and wanted to do the same for my gourd this year.  Here’s how I did it.

Materials:
1 medium pumpkin with stem attached
white spray paint
painter’s tape
white acrylic paint and paintbrush
craft glue
sequins

First, cover the stem with painter’s tape.  Take your pumpkin outside and cover all sides with spray paint.  Having a pumpkin with a stem really helps apply the paint on because you can tilt it and turn it around.  After it has dried for a couple hours, take off the tape.  There will be some orange spots that the spray paint couldn’t get to, so take the acrylic white paint and just cover up the spots with your paintbrush.

Now you can begin bedazzling your pumpkin!  Use a craft glue or all-purpose glue like Elmer’s and draw a line half-way down a crater of the pumpkin.  Apply the sequins along the line.  Do this for every 2 or 3 craters going down.  Attach the vertical lines together with upside-down U lines of glue.  Apply the sequins.  Make 2-3 horizontal rows.  When you have completed all your rows, proudly display your classy pumpkin for trick-or-treaters to admire.

Are you wondering why I didn’t put a spider on the glitzy pumpkin web?  Well, cause I’m terrified of spiders (even fake ones)!

Try the same technique with black spray paint or different colored sequins.  Enjoy!

Roasted Sea Salt Pumpkin Seeds

It’s pumpkin carving season!  You know what that means?  Roasted pumpkin seeds!  These are highly addicting, and not to mention nutritious.  Let the kids carve out their gourds while you make this treat (no tricks here).

Ingredients:
raw pumpkin seeds
1 tsp olive oil
sea salt to taste

Preheat your oven to 350 degrees Fahrenheit.  Clean out the seeds of your pumpkins taking off the stringy bits.  Rinse the seeds in a colander and dry with a kitchen towel.  In a bowl, add the olive oil and the seeds.  Add the salt and toss together.  If you have a bigger pumpkin or multiple pumpkins, add more salt.  You can always add more after it has come out of the oven to taste.

Place the seeds on a cookie sheet in a single layer.  Bake for 40 mins. Let cool, and add more salt if needed.

Now you can enjoy the treats!  If you’re feeling bold, try it with some chili powder, or add some herbs like thyme, oregano, or rosemary.  Treat or treat!