Have you ever sat at home on a Saturday night alone thinking…….. I sure would like something sweet? Ben and Jerry’s? Baskin Robbins ? Or maybe a nice Pumpkin Pie?
But you remember when you went to the store last time and read the labels, the pies were made with hydrogenated oil (yeah, they think we’ve forgotten how bad that is for you), or sugar or chemicals…………but no worries! I am still going to teach you how you are going to prepare for that next craving!
When you go into the store and notice those two small cans of organic pumpkin (and think to yourself “Do I need, want or will I ever use these”?) GRAB ’em! Thanksgiving is coming so even if you don’t make this pie it will not go to waste, I assure you!
Then of course you need Pumpkin Pie Seasoning and a couple of pieces of whole nutmeg. Now, the spice has nutmeg in it, but I personally think a fresh grating of a pinch of nutmeg seals the deal.
Make sure you have eggs at home, and while you are at the store grab some coconut milk or coconut creamer because we are going to turn this into a custard pie. Can you say yum? Lol
Our last dilemma is the bottom…. oh and yes, maybe the top as well. I think “Graham Cracker Crust”….. But then I do the old ‘ read the label’ routine and guess what? Those big crusts that are pre-made, or even those cute little baby size crusts that are the perfect portion controller? They’ve all got hydrogenated oil and chemicals. YECH!
So I think “I’ll just make my own from scratch” as I happily skip off to an isle never visit: COOKIES. What a fabulous excuse to go look at what’s ‘new’ — to develop cravings for! Lol
And then, once again (my bad) I start reading labels. There isn’t a Graham Cracker in the place that’s CLEAN, if ya know what I mean.
As my heart begins to sink and my mind begins to race on how replace the crust I notice a tiny section on the opposite isle that says ‘healthy choices’. Whoooo hoo! I’m rockin’ in the kitchen again. So home we go.
“Aaahhhh……. Not so fast”you say? “What about the top? Don’t you remember these Graham Crackers have very little sugar and that the taste of pumpkin alone borders on bitter”. Ok. Okay! We’ve been so good with our ingredients. Grab some tiny marshmallows. And away we go. Back to the Kichen.
So, we blend the graham crackers and after we spray the pan, we lay them on the bottom saving a fist full of crumbles for the top. We forksmash (yes, it’s a new word I just made up) the pumpkin, add a sprinkling of pumpkin pie spice and grate with a very fine grater a pinch of nutmeg, add your coconut milk, a couple of eggs, a pinch of salt and throw that in a food processor or blender if u want a whipped, more smooth ( is that like more better?) pie.
Then take the last of your graham cracker crumbles and sprinkle on top, add a sprinkling of mini marshmallows and …….. Do we know what I mean when I say “dot” with butter? We’re talking about cutting butter paper thin and placing it NOT generously over the mush mellows. Into the oven for 40-50 minutes (depending on your own oven and how well it does or doesn’t heat) and Voila! You’ve got pie! And it’s vegetable pie, no? Go ahead! Fake yourself out!
Now here’s the very last piece of this puzzle. What’s a portion? I mean we’ve put it into a square Pyrex for the very purpose of NOT eating an entire slice of pie. So let’s cut it up four across, three piece high. 12 pieces. And what if you take a second piece? We’re talkin’ 100 calories a piece, no? Four bites each (if you’re lucky). And if you don’t think every mouthful is ‘delish’ and that you’ve found something to share with others and have once a day until gone…. Well you’re just NOT thinkin! Lol
C’mon. We’re human. We’ve gotta have something once in a while!
Have recipes of your own and would like to be a guest blogger? I’m down with that. Really!
Happy eating,
Chef Marian