Pumpkin pie pots and one week before the giveaway

We had our first snow storm today *sigh*
...
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)

picture courtesy of my awesome boyfriend

So as a reminder, for those on the Canadian side of the blogosphere who are interested in getting your hands on one of these, come leave me a comment and the draw will be on Sunday December 12th :) Have fun and good luck!!!

I have just used random.org and the winner is Jessica!!!!!! Congratulations Jessica and thank you for participating. I hope you enjoy the book :)

A somewhat healthier pumpkin pie

It's spring!!! The season of sun (supposedly...) flowers, yummy fruits and veggies. It's the season of the birds and the bees (understand that however you want to...) This is when we tend to lean toward the fresh, light tasting dishes, unlike in fall and winter where we need our dose of comfort food and cozy blankies. But because every season is a season to make someone happy, I made a pumpkin pie smack dab in the middle of spring.

Thank goodness for the canned stuff!

Now, most pies are things of fall and winter. Pies make us think of Christmas and Thanksgiving. They make us think of that warm, spicy and comfy feeling in our tummy after the first bite. But THIS pie is LIGHT! It's really not too sweet and dare I say, healthy-ER than most pies (Yes, i said it! *gasp*) Obviously, there is the crust to be considered in the equation, but who's checking?!

I got this recipe from Cast Sugar who got it from Chicago Tribune and the only reason for why mine is a tad lighter is due to the fat-free evaporated milk.

Crust:

• 9 inch pie shell, baked according to recipe or package. Cooled.

Filling:

• 2 eggs
• 1 can 15-oz pureed pumpkin
• 1 can 12-oz evaporated milk (I used fat-free)
• 1 tsp. brandy (I used rum, and a couple tsp more...)
• 3/4 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
• 1/2 C sweetened toasted pecans (I made mine with maple syrup) optional

Heat oven to 425F.

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 the crust and bake for 10 minutes.

Lower heat to 350F and bake another 35-45 minutes, or until set. Arrange pecans around rim then let stand until cooled, about 1 hour. Refrigerate until ready to serve.

Maple cinnamon pecans

• 1/2 C pecan, toasted in a pan over medium heat until fragrant, about 5 minutes
• 1 tsp maple syrup 
• 1/4 tsp brown sugar
• 1/4 tsp cinnamon

Toss everything together until pecans are well toasted. Spread on a small baking sheet lined with parchment paper. While pie is baking, stick the sheet in the oven on the lower rack for 5 minutes or so. Let cool then decorate when pie is done.

Now, this pie might taste even better if you listen to this song while eating it... It's about a merchant who has the best pumpkin pie recipe ever and wouldn't give it away to a corporate guy... And then you should really hear the part at the end when the credit rolls.

Enjoy a slice and the song, pumpkins!