Pilgrim Pumpkin Pie
Pastry (frozen) Defreeze before use.
- 2 cups mashed cooked pumpkin
- 1 2/3 cup milk (evaporated)
- 2 eggs
- 3/4 cup packed brown sugar
- 1/2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1 1/2 teasponns ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup whipping cream
1. Prepare pastry for 1 crust pie, line 9 inch pie plate. Set aside.
2. Preheat oven to 400ºF. In large bowl, beat pumpkin with all ingredients except cream.
3. Pour pumpkin mixture on pastry lined plate.
4. Bake pie 40 min. (or until knofe inserted 1 inch from edge comes out clean.
5. Cool pie on wire rack about 1 1/2 hours.
6. Beat cream until stiff peaks form. use to garnish pie.
Chocolate Flan
A chocolate custard like dessert.
8 servings 6 hours 4 hours prep
2 eggs, lightly beaten
1 cup Splenda sugar substitute
2 tablespoons unsweetened cocoa powder (heaping)
1 tablespoon cornstarch
1 teaspoon almond extract
1 cup 2% low-fat milk
1 (15 ounce) can evaporated 2% milk
Preheat oven to 350°F.
1. Coat a 3-cup flan mold with nonstick cooking spray.
2. Whisk together eggs, Splenda, cocoa, cornstarch, and almond extract until smooth.
3. Stir in milk and evaporated milk.
4. Pour mixture into mold.
5. Set mold in baking pan, and pour water into the pan until it reaches halfway up the mold so flan cooks evenly and doesn't crack.
6. Bake 2 hours (flan will not look completely set yet, will firm up more while cooling).
7. Let cool at room temperature for 1 hour; then refrigerate for several hours before serving.
8. To serve, invert mold onto a plate or spoon flan out of mold.
