Stuff Your Pie Hole with a Pumpkin-Pie-Sort-of-Thing

I wait and I wait all year for that moment when Libby’s canned pumpkin shows up in ridiculous quantities at every grocery store. Pumpkin is freaking AMAZING. Yet it is one of those seasonal foods that seem to only be appropriate when ‘Libby,’ whoever the Hell that is, says so…

Oh…and quick rant: Did you know that Libby’s, provider of pumpkin for the all-AMERICAN Thanksgiving staple: pumpkin pie, is actually owned by Nestle… a SWISS company!?!  Switzerland is cool, but some things are just sacred and I feel should remain US controlled. What is next…is Coke-Cola going to be Chinese owned?

There are SO MANY WAYS to use pumpkin…but I wouldn’t complain if pie was the only use possible.

Everyone should be eating pumpkin, yet few people realize its potential… It is healthy in that it has some quality nutrients, fiber and can provide a low-calorie ‘filler’ in many recipes.  Plus it has a versatile earthy-sweet taste that is compatible with both savory entrees and sugary desserts. Well, the holidays are here and I am now getting my pumpkin fix! I have added it to pizzas, yogurt, and all sorts of other combinations. Of course, pumpkin has to be made into a pie to get the full experience and really kick off the winter festivities! So naturally I followed my traditional routine and made a ‘Pumpkin-Pie-Sort-of-Thing’…This definitely was this week’s ‘Best Bite.’

So here is my FREAKING HEALTHY pumpkin ‘pie’ sort-of-thing, that is sure to rock your world and not leave you feeling like a fat ass after you eat the entire dessert in a single sitting. (FYI: there is NO crust…who needs crust when the filling is the ‘tasty’ part?!? If you want a crusty dessert, go buy a damn pastry).

Pumpkin-Pie-Sort-Of-Thing:

Take a regular can and a half of PURE pumpkin (total about 22-25 ounces), two egg whites (well beaten), a table-spoon of cornstarch, a cup of milk,  3/4 cup of Splenda/sugar/sweetener and mix it all together. Add a FINE pinch of ginger, a little nutmeg, some cloves and cinnamon…this is ALL to taste. You have to just figure out what precise combo works for you. Pour the mix into a (greased/Pam-sprayed/etc) pie dish and bake at 425 for 15 minutes; then lower the temperature to 350 and bake for an additional 30-45 more minutes. When you can poke the pie with a fork and no pie ‘residue’ is stuck to the fork, then its down. Eat, hot out of the oven topped with cool whip. (Trust me, it is nowhere near as good when eaten cold.)

These humble ingredients turn out a beautiful dessert that is definitely more than the sum of its parts.

Additional add-ins to personalize your own pie-thing:

*Mix with ricotta cheese before baking and then refrigerate once cooked, to give you a kick-ass cheesecake like treat.

*Top pie with maple/pancake syrup in the last few minutes of baking.

*Pecans are always a nice addition right before serving.

*Raw red onion and canned tuna go well on this…Ok. NOT TRUE. I just wanted to see if you were paying attention.

Making this pie, is like making anything from the Fed Up kitchen, YOU need to figure out the exact amounts for what works for you. So make sure to try a little of the pie as you mix in the seasonings. Taste-testing during the cooking process, not only guarantees you create the perfect combo, but it also give you an excuse to snack along the way.

So stuff your pie-hole with some pumpkin and get in the holiday spirit!
And if you don’t like the above ‘pie’, then you are just spoiled on butter and sugar…or you are a terrible cook; Or more likely you can’t decipher my vague and extremely sparse recipe (sorry).

Are you hungry yet?

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Categories: Best Bite, Freaking Healthy, Mr. Fed Up Dishes, Recommendations

Author:Mr. Fed Up

A guy looking for good grub. and YES....I have a website...and I am not going to bore you with one of those personal journal type of blogs. I promise. Check it out; www.FedUpFood.com

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10 Comments on “Stuff Your Pie Hole with a Pumpkin-Pie-Sort-of-Thing”

  1. elangomatt
    November 13, 2012 at 2:46 pm #

    That actually sounds pretty good, I am assuming it is sweet like a desert and not something that should be served as a side dish during dinner.

    Last time I knew Libby’s pumpkin is actually made about 2 hours southwest of where I live in Morton, IL. I went to their pumpkin festival a few years ago and they had pretty much every food imaginable with pumpkin added to it.

    Don’t let anyone fool you into screwing around with a “pie” pumpkin from the produce department either saying that the fresh pumpkin puree is better than the canned stuff. I spent HOURS one day a few Novembers ago scooping pumpkin guts out, then roasting it, and scraping the flesh out, then finally pureeing it. I tasted the final product and I basically said “WTH?! This tastes exactly like Libby’s!” I even opened a can of Libby’s up and had a blind taste test with my family and they couldn’t tell a difference either. The homemade stuff was good, just as good as Libby’s, but after that I vowed to never spend 2 or 3 hours making pumpkin puree again when it takes 30 seconds to open up a can of Libby’s.

    Too bad Libby’s doesn’t come with roasted pumpkin seeds though, that was the only part of the freshly made pumpkin that was better. And the pumpkin seeds in the snack aisle are always way way WAY too salty for my taste. All you can taste is salt!

    • November 13, 2012 at 2:59 pm #

      Yep, my ‘pie’ is definitely more of a dessert…although desserts for dinner are not that bad of a thing-haha

      Wow. You are lucky to live by such a pumpkin ‘capital.’

      And YES…I too have found that there in no point in roasting a whole pumpkin just to turn it into puree…SUCH A WASTE OF TIME. (I think I sense a future ‘Rant’-ha) I think the only reason I would buy a whole pumpkin and roast it, is to have pumpkin ‘chunks’…I once had a VERY simple sandwich in New Zealand that was basically just bread and several wedges of roasted pumpkin. It was amazing! But still, the work required to make a whole pumpkin edible is just not worth it. I am sticking with the Libby’s…and if I need ‘chunks,’ then I will resort to butternut squash or something.

  2. November 17, 2012 at 2:56 pm #

    I love pumpkin pie! I’ve been making pies off and on since….mid September? Whenever it was that I saw that first pie pumpkin in the store. Yeah, I make it from scratch. 😀
    There are three pumpkins sitting in the fridge right now. I cut it up and steam it to get the tasty insides.
    I use honey to sweeten it, entire eggs, and then Greek yogurt instead of the corn starch/milk mix you use. If I use the Fage yogurt, it’s loaded with protein compared to some other brands

    • November 20, 2012 at 8:33 am #

      Wow…Fage yogurt is awesome (my favorite!). I never thought about using it in a pie recipe…I think I will have to try that out! Thanks for the tip!

      Oh…and I find canned pumpkin taste just as good as baking your own pumpkin from scratch (at least for pies)…Using a ‘fresh’ pumpkin is just too labor intensive for results that seem the same to me as from a can of Libby’s….YET if you want ‘chunks’ of pumpkin (like for a sandwich or something), then I definitely see the reason for using a whole pumpkin.

      • November 24, 2012 at 12:26 pm #

        I prefer the texture of fresh pumpkin. You can control how chunky you want the pumpkin to be in the pie

      • November 26, 2012 at 4:46 pm #

        And yep…texture can play a BIG part on how food ends up tasting.

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