We had our first snow storm today *sigh*
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Don't get me wrong, fluffy white snow floating in the air is cute, but when they are flying at 300 km/hour and hitting your face at full speed? NOT so fluffy, and especially NOT so cute...
With the cold weather comes the face stuffing. This is the time most of us try to stay healthy and some of us fail miserably towards the end of the path. I mean, can you really blame us? "Jolly" and "holiday season" go side by side! Nonetheless, if you ARE trying to find healthier alternative, here is one option for a yummy no crust pumpkin pie. It was made just like my usual pumpkin pie, just slightly one and a half more time of pumpkin puree. The sole reason was because I wanted to eat more and have even more of a pumpkin taste to the dessert.
Pumpkin pie pots (serves about 8-10)
- 2 eggs
- 15 - 25 oz pureed pumpkin
- 1 can 12-oz evaporated milk (I used fat-free)
- 1 tsp. brandy (I used rum, and a couple tsp more...)
- 1 C packed brown sugar (I thought it was perfect but you might prefer it to be sweeter)
- 1 1/2 tsp. cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
Heat oven to 350F. Prepare a bain-marie by placing ramekins in a baking pan.
Combine eggs, pumpkin, evaporated milk and rum in a pot over medium low heat; cook, stirring occasionally, until heated through, 5-7 minutes.
Put brown sugar, cinnamon, ginger and nutmeg in a mixing bowl and add the pumpkin mixture. Pour everything into ramekins, pour hot water into the baking pan, just about to midway of the ramekins. Bake for about 25-30 minutes or until set.
Cooled for about 1 hour. Refrigerate until ready to serve.
As the holidays come creeping up on us, it would be a great time for you to give your loved ones, who love to cook and bake, a copy of Foodista Best Of Food Blogs Cookbook (in which, yours truly is featured on page 158)
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| picture courtesy of my awesome boyfriend |
I have just used random.org and the winner is Jessica!!!!!! Congratulations Jessica and thank you for participating. I hope you enjoy the book :)
