Here’s something I don’t care much about: Halloween. I love the candy/ I hate the candy. I like costuming/I hate it when my kids beg for plastic drugstore costumes.
Anyway, our town took a rain check on Halloween, and that’s fine with me. No trick-or-treating until tomorrow, and then only an hour of it, because we have to be at a 7 p.m. Mass–Holy Day of Obligation and all. They’re watching a spooky movie and eating popcorn tonight instead, and that’s about my speed.
What I want to share with the internet today is a dessert I like making this time of year, and it’s an annoying dessert, my husband says, so I’ll apologize in advance: Sugar Free Pumpkin Pie with No Crust. More of a pudding really.
A bit of back-story: I love pumpkin pie, I don’t love crust. And I’ve spent the past few Holiday seasons as a pregnant diabetic. This recipe took me through Thanksgiving.
Most people who love pumpkin pie, love it to a fault. See, I’ve eaten all of this tonight, and will eat the same amount again tomorrow for breakfast. And no one else will touch the stuff because it’s ugly. Let them eat cake, or snickers or something. I’ll stick to my pie stuff. And it will stick to me.
To make it, follow the pumpkin pie recipe on the back of the pumpkin can, but substitute splenda for the sugar, and …don’t use a crust. Just put it in a casserole dish and you’re burnt orange and good to go.
In case you have no pumpkin pie can, it goes like this:
Two cups cooked pumpkin
1 can 12 oz evaporated milk
1/2 or 3/4 cup splenda (that’s about half the amount of sugar it calls for)
1/2 t salt
1 t cinnamon
dash each of ginger and clove
Bake at 400 for 15 minutes, reduce heat to 350 and bake for another 20-30 minutes until firm. I almost always overcook it, which makes people think I’m a terrible cook, which may well be true.
Serve with artificial dairy-whipped topping, and you’ve got a carcinogenic sandwich–but at least it won’t put you in a coma. Can’t say that for the Halloween candy.