... And anyway having Issues with sweets, I set about constructing a reduced-sugar pumpkin pie.
Take one bargain-basement ready-made crust out of the freezer. Grab one can of Trader Joe's pumpkin (because there's a bunch of it on hand). Look at the pie recipe on the label. Improvise.
Use the full amount of heavy cream, but omit the milk. Use four eggs instead of two. Use maybe a third the specified amount of brown sugar. Be generous with the spices, and add about a teaspoon of minced ginger.
Result: not too sweet; about the normal amount of fat, but extra protein. It came out unexpectedly light and fluffy, and a bit on the bland side. No obvious adverse effects from eating some of it.
So, next time? A bit less cream, and at least double the spices. Definitely use more ginger. And more cloves. And more cinnamon. (But no ghost peppers. That would be the Wrong Kind Of Spicery.)
Actually, next time is probably a reduced-sugar pecan pie. Lotsa pecans, lotsa eggs, a little maple syrup. Serve, re-heated, with bacon in the morning: yum.
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