Food for Thought : Pumpkin Pie

             Pumpkin Pie My Way

There seems to be some disagreements  as to when National Pumpkin Pie Day should be observed . Some say November and  there are others  that claim it is always  on Christmas day . However , one thing we can easily agree on , is the fact  the orange member  of the squash family  has some powerful  nutritional and delicious  qualities.  Pumpkin is low in calories and fat plus it is high in vitamins  A , C , E and potassium . Pumpkin  is currently in season ; however , canned pumpkin  is typically available  year-round . Here are a few tips  to help you  enjoy this healthy treat :
1 .Use 100 percent  pumpkin puree  in place  of oil in baked goods  such as cookies  and brownies  for added  nutritional  value  and reduced fat .
2. The seeds are a great snack . Pumpkin seeds are rich  in certain plant-based chemicals , phyto-serols , that have  been shown  to lower "bad" cholesterol .
3. Use  pumpkin in smoothies  and snacks . You  may have heard  about  the beneficial effects  of potassium  after working  out , such  as in bananas . Pumpkins  are also high  in potassium  and are great  for pre and post work-out fuel.
                    Heavenly Pumpkin Pie
Do you need a good pumpkin pie recipe for Thanksgiving that doesn't contain sweetened condensed milk? If so, I have one for you today. It's super creamy, not too sweet, the spices won't punch you in the face, and you're going to love it. Just don't forget the whipped cream.
When you make this pie, remember 3 very important things:
1:    Make the crust shell high, as this has a lot of filling and the crust will shrink while baking.
2:    Make sure your cream cheese, pumpkin, eggs, and heavy cream are at room temperature. Especially the cream cheese. This allows all the ingredients to blend and not leave any stubborn clumps.
3:    Enjoy! Devour. Share. With lots of whipped cream. Did I mention that already?

8      ounces cream cheese, softened
2      cups pumpkin
1      teaspoon ground cinnamon
1/2   teaspoon freshly grated nutmeg
1/2   teaspoon ground ginger
Pinch salt
3/4   cup sugar
2      teaspoons vanilla extract
2      eggs, at room temp
2      tablespoons coconut oil, melted (optional)
1      cup heavy cream
1     coconut oil pie crust
Preheat the oven to 350 degrees F.
1 .   Place prepared pie crust into a 9 inch pie plate and decorate edges as desired. Place in refrigerator while oven is preheating. Let rest for about 2 minutes out a room temperature before baking.
2 .   Prick shell all over generously with a fork and fill with pie weights or spoons and/or forks (to prevent shrinking). Bake for 15-20 minutes, until crust is drier and beginning to slightly brown. Remove weights and set aside.
3.     Meanwhile, beat cream cheese with an electric mixer. Add pumpkin, spices and salt and beat until combined. Beat in sugar. Add remaining ingredients and beat until well combined.
4 .     Pour the filling into the baked pie crust and bake in preheated oven for 50 minutes, or until center is just set (it's okay if it still jiggles a little). Cool completely and serve with freshly whipped cream.
Thanx to Sarah Shilhavy  
Words of Wisdom :
You may be disappointed  if you fail , but you are doomed if you don't try . Occasionally , failure is the price of improvement .

When your outgo exceeds  your inflow , your overhead becomes  your downfall.

Always smile ; it increases your face value .

Never tell a bird he can't fly  when he is in midair .

A proud grandpa .     G.