Pumpkin Pie, Oh My!

Pumpkin pie for breakfast - what a treat! I've been thinking about pumpkin pie but also thinking about the calories. We don't often do desserts, but every now and again I have a craving for one. Odd that we never think of pumpkin pie the rest of the year, but in the fall it's a different story. Perhaps it's because of all the pumpkins stacked up in the stores and laying the the fields, and all the Pumpkin Festivals they seem to advertise this time of the year.

Making a traditional pumpkin pie without the crust seemed like a way to cut at least the fat calories, but I did a search on the Internet for a Crustless Pumpkin Pie and found one that sounded good. It went together easily, although I made a few changes. I ALWAYS make changes to recipes, and if they don't turn out I can just blame the recipe rather than my changes. This time I substituted half brown sugar for the cup of white sugar, fat free condensed milk for the cup of whole milk, and extra pumpkin pie spice and cinnamon. Could have used egg substitute too, but it was frozen so I used the real deal. The recipe includes 1/4 flour and is supposed to make it's own crust. It was easy to put together, was just the right amount for the rarely-used glass pie plate and appeared to be done when the timer went off after 60 minutes.

Wow! It was very good!  Doesn't really make a "crust" although I guess you could call the cake-like edge a crust. Rich, moist, spicy and very pumpkin-y. Definitely a keeper of a recipe. We both enjoyed a piece before bedtime, and later I had a dream about pumpkins. Wonder if I could have a piece for breakfast?  Hey, I'm adult and I can eat what I want to eat. I can tell myself pie for breakfast is healthy too, and it certainly is no less healthy than a sweet roll or bagel with cream cheese. Maybe I'll even have a second piece!

Have a great day!