Pumpkin Pie Pudding

While it feels like fall already in some cities, the weather here is still extremely warm but I'm not complaining. I 'm not particularly looking forward to fall, since fall= school = mid-term exams + projects to me. But, I have learnt to embrace fall, simply because of these lovely puddings.

No crust, no fuss. This pumpkin pie pudding has all the flavors without the guilt! They are so healthy that you can even eat them for breakfast or dessert after breakfast!

Adapted from this Sheisred recipe

•1 can (15 ounces) pumpkin puree

•1 3/4 cups skim milk

•3 large eggs (slightly beaten)

•3 teaspoons ground cinnamon

•2 teaspoon ground nutmeg

•1/4 teaspoon ground ginger

•1/2 teaspoon salt

•1.5 teaspoons vanilla extract

•8 packets of Splenda (to taste)

Serves 6-8.

1.      Preheat oven to 350° F or 175 ° C .

2.    In a large mixing bowl, combine all ingredients and whisk or beat on low speed until blended.

3.    Pour into individual ramekins or a pie dish and bake for 45 to 60 minutes, or until a knife inserted in the center comes out clean and the pudding is firm (the center should be a bit jiggly when shaken).

4.    Cool in fridge and serve with nonfat whipped topping/ cream cheese frosting and a dash of spices.

Calories:

85 kcal/ ramekin vs 320 kcal/ a slice of regular pumpkin pie.

Lazy Bum's Apple Pie

Lazy bum's Apple Pie

Yield: 2 8-inch pies

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients

Crust

1 box refrigerated pie crusts, softened as directed on box (I used the Pillsbury one and found that it has a slightly bitter aftertaste, I'm guessing it is because of the baking powder perhaps?)

Filling

6 cups diced, peeled apples (4 medium apples)

1/4 cup sugar (to taste)

1 tablespoons cornstarch

1 tablespoon of butter

2 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground nutmeg (optional)

1 tablespoon lemon juice

   

Directions

1.         Heat oven to 425°F. Place 1 pie crust in greased 8-inch pie plate. Press firmly against side and bottom.

2.         Prick the bottom and sides of the crust.

3.         Bake for about 8-10 mins until crust is slightly brown.

4.         Let it cool to room temperature.

5.         In a bowl, mix sugar, lemon juice, apples and raisins, let it sit for 15 to half an hour. Pour the mixture into a pan, add butter and cinnamon,cook until the apples are tender.

6.         Stir cornstarch into the mixture and then cook until thicken.

7.         Cool then pour into the pie shell.

8.         Roll out second dough. Cut into twelve 1-inch-wide strip. Arrange 5 to 6 strips across pie. Form lattice by arranging 5 to 6 strips diagonally across first strips. 

9.      Gently press ends into crust edges. Sprinkle lightly with additional sugar. Reduce oven temperature to 375°F. 

         Bake pie 30 minutes or until crust is golden brown.

9.         COOL on rack for an hour (Be patient! Or the pie will collapse when you cut into it)

10.    Serve with vanilla ice cream. (MUST)