I hope you had the opportunity to check out my last blog featuring two of my favorite vegetable sides, perfect for your Thanksgiving meal.
While keeping my desserts traditional, I also like to mix it up a little. With my “test kitchen” in full operation this week, we invited our neighbors over for a piece of Nutty Pumpkin Pie. It was a big hit and they suggested that I drop one off on Thanksgiving Day.
If you are sharing your Thanksgiving meal with grandchildren or anyone that want to pass on the pie crust, make a batch of the Pumpkin Pie Recipe, fill custards cups, bake as directed and garnish with a wafer cookie.
Simply click on the link for each recipe.
Pumpkin is very nutritious and like winter squash is easy to add to your diet. Canned pumpkin has no salt or sugar and fresh pumpkin is easy to prepare. Canned or fresh pumpkin is a good source of vitamin A, vitamin C, potassium and fiber. As a source of vitamin A, in the form of beta-carotene, pumpkin supports eye health and the functioning of our immune system. Vitamin C is not manufactured or stored in the body and is one of the many antioxidants critical for the growth and repair of tissues. One cup of cooked pumpkin provides approximately 25% of the daily value of potassium and fiber.
Cinnamon will not only enhance the flavor of your dish, but it is loaded with plant compounds that improves cholesterol metabolism and can help fight a myriad of diseases. It is especially beneficial for individuals with type 2 diabetes, pre-diabetes and weight issues.
While I enjoy the cooking, clean up can be a chore so I’m always on the lookout for short cuts. I typically do my chopping before I prepare my recipe, so to cut down on the dish washing, I use basket style coffee filters instead of bowls for dry ingredients.
Also, don’t toss those plastic placemats that have lost their luster. They are perfect for chopping and clean up with a warm soapy dishcloth.