Follow by Email

Monday, November 21, 2011

Pumpkin (pie filling) Love

Ok, as much as I say that you need to cook your own food and as much as I *abhor* most prepared foods and canned products, there are a few canned products that are absolute winners.  Canned pumpkin pie filling is one of them.

It is cooked, pureed pumpkin that has been sweetened and spiced. But it doesn't have any dairy or eggs, so you can use it a MILLION different ways and don't ever have to cook it. And I love every single one of them!  Below are a few of my very favorites.

Pumpkin Ice Cream

1 cup pumpkin pie filling
1 cup milk (skim, 2% or whole)
1 cup cream (fat free, 1/2 & 1/2 or light cream)
1 capful of pumpkin pie spice

First of all, by choosing the milk and cream options that you prefer, you can customize the recipe based on your taste and your nutritional needs...or whatever you have available in the fridge.  However, I don't recommend a completely fat free version because it tends to go icy.  Likewise, I don't recommend the use of heavy cream because it has a tendency to coat the tongue - not delicious.  At any rate, combine the ingredients, pour into your counter top ice cream maker and churn until it stops.  **If using a larger ice cream maker, just triple or quadruple the ingredients. 

Pumpkin Cream Cheese Waffles

cinnamon or plain waffles (frozen is absolutely fine)
cream cheese
pumpkin pie filling
powdered sugar

Toast waffles until they are crisp.  Smear with cream cheese and top generously with the pumpkin pie filling.  Sprinkle with powdered sugar.

Straight Outta the Can

pumpkin pie filling
gingersnaps or soft molasses cookies

I bet you can put this one together yourself:  it is good scooped straight outta the can with gingersnaps!  But unless you are alone, you might want to put it in a little bowl - for appearances.  ;o)

No comments:

Post a Comment