Welcome to Snuggle in with Sweet Romance!
The Giveaway Hop has finished, but I'm so glad you've stopped by!
Don't you just love autumn? It's the season of cooler days, colored leaves, fireplaces, and hot drinks. It's autumn right now in the southern hemisphere and since the authors of the sweet romance anthology AUTUMN'S KISS hale from both hemispheres, it's time to celebrate. Being book lovers, we threw a Giveaway party for all our readers to thank you for your support and introduce you to AUTUMN'S KISS. Along with prizes, each of us offered a recipe of our favorite cool-weather comfort food. Mine is pumpkin pie!
LaVerne’s Pumpkin Pie
A low-fat recipe sure to please your guests! Works best with fresh pumpkin.
Makes two 9” pies
Use one pie pumpkin, cubed, or 9 cups of cubed pumpkin (cubes are about 3-4” square)
Steam or bake pumpkin until soft, cool, peel and mash. If pumpkin is wet (dripping), strain off water before using.
Preheat oven to 450 degrees.
2 - 9” Keebler, ready-to-bake, reduced fat graham cracker crusts
Can also use graham cracker crumbs (see package for amount) plus ¼ C egg beaters and 1T light margarine.
2 – 2 ½ C fresh, mashed pumpkin (1-2 cans of pumpkin)
1 C sugar
½ t. salt
1 ½ t. cinnamon
½ t. nutmeg
½ t. ginger
1 12 oz. can evaporated skim milk
½ t allspice
½ t ground cloves (for smoother pie, leave out or use ¼ t. )
1 egg
2 Egg Beaters
Mix all ingredients until smooth. Pour into crusts and bake 15 minutes at 450 degrees, then reduce heat and bake 45 min. at 325 degrees (until knife comes out clean). Cool in pans on wire racks for at least an hour. Store covered in refrigerator.
What's your favorite cool-weather comfort food?
