Tag Archives: Fall

Pumpkin Pie (Easiest Recipe Ever)

Ingredients:
• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can Sweetened Condensed Milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 (9 inch) unbaked pie crust

Directions:
Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350 degrees Fahrenheit and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Store leftovers covered in refrigerator.

Review:
This is one of the easiest recipes I’ve ever done and it makes the most delicious pumpkin pie I’ve ever had… honestly! A couple friends who don’t normally eat pumpkin pie love this one! One change I always make to the recipe is that I use 3 teaspoons on pumpkin pie spice (pre-mixed, that you buy in the spice isle at the grocery store) instead of the separate spices that the recipe calls for; it’s up to you, try it both ways and see which you like better.

I know it’s a little late to be posting this with Thanksgiving being tomorrow (I can’t believe it’s already here!!), but pumpkin pie is something you can make all season long; just wait until you’re over the Thanksgiving hub-bub and pumpkin pie overload that comes with it and try this out later in the autumn. Enjoy!


Butternut Squash Soup

Ingredients:
1 whole chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups chicken or vegetable stock
4 cubes  chicken bouillon (if desired)
1 teaspoon nutmeg
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/4 teaspoon kosher salt
1/8 teaspoon ground cayenne pepper
1 (8 ounce) packages cream cheese

Directions:
In a large saucepan, saute onions in margarine until tender. Add squash, stock, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Review:
This is a hearty, delicious soup for the Fall and Winter – one of my favorites. I love to make the soup, freeze it, and bring it out after squash have gone out of season. If you want your soup to be a little more creamy, you can always add some fat-free half-and-half or additional cream cheese.