Tenth Musee

It’s three days and change until the most gluttonous day of the American calendar year… Thanksgiving!  I spent most of the month convinced it was on the 29th until Kathy finally just changed our calendar to snap me out of denial.  With Thanksgiving here, that means the end of the year is only six weeks away… which means they shall be spent in a mad scramble of client projects, internal projects, shopping, baking, wrapping, decorating and wanting to introduce my foot to the pooper of the next person who plays Barbra Streisand’s “Jingle Bells”.  My god, that song sets me on edge.  I blame years of working in a mall.

But, I’m not really a bah-humbugger.  I’m a flip-flopper. Some days I love the holidays and the songs, the warm scents, the giving, the cooking, the friends… Other times, it’s like an urban assault operation involving strategic shopping plans, skyrocketing prices and moms willing to cut you for the last Elmo of the Moment. 

An aside, have you heard about how in Syndney, Australia the city is forbidding it’s Santas from saying “Ho, Ho, Ho!” for fear of it offending someone?  Seriously. Instead, they’re encouraged to use “ha, ha, ha!” As Ross said when he showed me the article, “That’s not jolly. It’s just sarcastic.” Heh.

Anyway…

Since I know some people are still trying to figure out what to bring to Thanksgiving dinner this year, I figured I would share one of my tried and true recipes.  Every year for Thanksgiving since 2003 I’ve made an Amaretto Pumpkin Pie that is based on a recipe that Kathy shared with me from a 1995 issue of Cooking Light.  I know I’ve shared it before, but it’s always been a huge hit and I’m often left with an empty pan, so I’ve started making an extra one to keep. It’s figure-friendly, too!  If you’re a Weight Watcher, there are only 3 Points a slice, assuming you cut 8 slices, but really who cares?  It’s good.  Enjoy!

Amaretto Pumpkin Pie

• 1 cup amaretti cookie crumbs (or a package of some kind of nutty-cookie. Even pecan sandies will work in a pinch.)
• 1 egg white, lightly beaten
• Vegetable cooking spray
• 2 cups unsweetened canned pumpkin
• 1 1/3 cups 1% low-fat milk (original recipe calls for 2%, but you can use nonfat, too)
• 1/2 cup firmly packed brown sugar
• 1 tablespoon all-purpose flour
• 3 tablespoons amaretto (I get one of those wee bottles like on airplanes.)
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons vanilla extract (get the good stuff, don’t skimp here — it makes a difference)
• 1/4 teaspoon ground ginger (dried)
• 1/4 teaspoon almond extract (yes, even though you have Amaretto — it helps bring out the almond flavor more)
• 2 egg whites, lightly beaten
• 1 egg, lightly beaten

Preparation

Combine crumbs and 1 egg white in a bowl; toss with a fork until moistened. Firmly press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 375° for 10 minutes; let cool on a wire rack.

Combine pumpkin and remaining ingredients in a large bowl; stir with a wire whisk until smooth. Pour pumpkin mixture into prepared crust. Bake at 375° for 45 minutes or until a knife inserted in center comes out clean; let cool completely on a wire rack.

Garnish

I like to take pre-packaged thinly sliced almonds and toast them in the oven for a few minutes until they shiny and golden, then I pull them out and toss them with a tiny bit of pumpkin pie spice (or cinnamon).  Then I sprinkle that on top of my finished pie while it’s still hot. The almonds sort of nestle down into the top of the pie, making a pretty “top crust” and add a bit of crunch.

Shortcuts

Like I said, don’t drive all over town looking or amaretti cookie crumbs.  Just DIY with amaretti cookies or any cookie that you like that you think will blend well.  Or, in a pinch, just grab a pre-made graham cracker crust from the baking aisle.  No big deal.

Let me know if you give it a go!  And I’d love to hear more about your favorite holiday recipes… what’s a tradition for you?