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Oh my pumpkin pie

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Preheat oven to 425 F, and cream the pumpkin and sugar together. Add salt, spices, and tofu, and mix thoroughly. Pour the mixture into pie shell and bake for 15 minutes, then lower the heat to 350 F and bake for another 40 minutes. Chill before serving.

As a variation on whipped cream, top with non-dairy topping.

For the fitness lover, this piece has just six grams fat, two grams saturated fat, and just 195 calories.

For those needing sweetener replacements, the following recipe from Krista Kriegel, Nutritional Services Director at the Central Ohio Diabetes Association, makes an acceptable option and weighs in at 95 calories per serving.

Pumpkin Pie with sweetener

2 eggs, beaten (or 1/2 cup egg substitute)

1 16-oz. can pumpkin

1 teaspoon salt

3 teaspoon pumpkin pie spice

1 can (13 oz.) evaporated skim milk

24 packets artificial sweetener (Equal or other substitute)

Mix together all ingredients, then pour into glass pie pan or pie shell.

Bake at 425 degrees for 15 minutes, then reduce to 350 degrees and bake for 45 minutes.

Spago’s own Wolfgang Puck, the German-born celebrity chef, offers his version of the pie a la Grand Marnier.

Wolfgang Puck’s Pumpkin Pie

Using an unbaked 10-inch single-crust pie shell, combine the following ingredients.

4 tablespoons sugar syrup

2 tablespoons Grand Marnier

1 tablespoon vanilla bean, split and scraped

1 Cinnamon stick

6 ounces fresh cranberries

2 cups Pumpkin puree

1 cups Dark brown sugar, packed

1/2 teaspoon Cinnamon

1 teaspoon Ginger

1/2 teaspoon Nutmeg

1/2 teaspoon Cloves

 Salt

4 Eggs

1 cup Whipping cream

1/2 cup Half and half

3 tablespoons Bourbon (optional)

1 tablespoon Minced orange peel

 Fresh grated nutmeg

 Fresh ground white pepper

 Cinnamon ice cream

Line a buttered 10-inch pie dish or flan ring with pastry. Refrigerate for 1/2 hour. Line with parchment paper and fill with pie weights or uncooked beans. Bake at 350 F for 25 minutes, or until crust is golden. Let cool. Remove paper and beans.

In a large stainless steel saucepan, combine sugar syrup, orange peel, Grand Marnier, vanilla bean with scrapings, cinnamon stick and nutmeg. Bring to boil.

Stir in cranberries then reduce heat and simmer for 3 to 5 minutes or until berries are softened. Remove vanilla bean and cinnamon stick. Spread mixture in thin layer on bottom of tart shell. (Leftover marmalade is good served on side with smoked meat, fowl or curry.)