My contributions to Deirdre's Thanksgiving: mashed potatoes and pumpkin pie. My first attempt at pumpkin pie. I have made mashed taters before, they aren't that difficult. Although I found another recipe that adds in a few new flavors to this one. The pumpkin pie is my first attempt. It's made with a ginger snap crust. As in, take a bag of ginger snaps and crush them finely, add melted butter & sugar, and viola, you have crust. We shall see. Thank god for a food processor, as crushing the ginger snaps finely turned out to be a pain. Anyway, if these turn out to be a hit I shall enter in the recipes for the two. (That's really a shorthand way of saying,
I'm too lazy right now to type them in, so screw all of you. You have to wait.)
Gingersnap Pumpkin Pie
- 1-3/4 cups gingersnap crumbs (about 43 cookies, finely crushed)
- 2-1/2 tablespoons reduced-calorie stick margarine, melted
- 2 tablespoons granulated sugar
- Cooking spray
- 1-1/2 cups fresh or canned pumpkin puree
- 3/4 cup packed brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 large egg whites
- 1 large egg
- 1 (12-ounce) can evaporated skim milk
Preheat oven to 325 degrees. Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 325 degrees for 5 minutes; cool on a wire rack.Combine pumpkin and remaining ingredients in a bowl. Pour into prepared crust. Bake at 325 degrees for 1 hour or until a knife inserted in center comes out clean. Cool on a wire rack.
Mashed Potatoes with Roasted Garlic and Rosemary
- 2 whole garlic heads
- 2 pounds cubed peeled Yukon gold potato
- 1 cup chopped onion
- 2 tablespoons plain fat-free yogurt
- 1 teaspoon dried rosemary, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Preheat oven to 350 degrees.
Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350 degrees for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
Place potato and onion in a saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Combine garlic, potato mixture, 1/4 cup cooking liquid, and remaining ingredients; mash with a potato masher.