Hi guys! We’ve had Halloween Cupcakes and Cookies. Now it’s time for a Halloween Cheesecake! What seasonal veggie could be better to play the lead in today’s Halloween recipe than pumpkin? None I tell you🙂 Pumpkins always remind me of October and of Halloween. Always. So of course one of my Halloween recipes had to […]
Yes, my dog, Impulse (Imp) and I are on diets. We are of course both cheating. She wakes me up in the middle of the night for a treat and I give her one to put her back to sleep. Then I have a snack myself, lie guilty and awake in bed and finally drift back to sleep. As you know, sleep deprivation contributes to over eating and etc.
Imp’s vet told me to give her canned pumpkin (plain) in addition to her food to help her feel full but without the calories of her regular food. Well, thought I, what’s good for the JRT must be good for me.
I remembered my late cousin Cathrine, a delightful soul who hailed from Alabama and, as a grandmother herself, passed along many fine old southern recipes. Her big, secret ingredient for just about everything was peanut butter. She put it in squash and in eggplant casserole. For her husband, my cousin, it was garlic, garlic, garlic (no peanut butter). Cathy taught me how to tame Pumpkin Pie. You make it as a pudding not a pie.
So I got some canned pumpkin for both Imp and me! But for me, I also bought skimmed condensed milk and a bag of 1/2 sugar and 1/2 Splenda. I did not make a pie crust. Instead, I put the “revised” filling mix in a deep circular Pyrex dish I have (I also use an old plum pudding basin) and baked it per pie instructions. [Also check cooking instructions for other puddings such as chocolate!] As in a pie or other pudding, a knife inserted into the middle should come out fairly clean.
The result? Well because it is just as good but fewer calories, I can of course eat more, right? Wrong. But for those of you who can control compulsive eating, this is a holiday blessing.