AUTUMN PUMPKIN TREATS October 5, 2005 Susan Noble Family and Consumer Science Extension Agent

It's orange, gooey, and sweet. It reigns with turkey on the Thanksgiving table. Its preparation can stir up a debate. It's pumpkin pie.

When the Pilgrims landed in North America, they discovered the Native American Indians growing and using strange, orange orbs. These early settlers embraced this new fruit with gusto. Subsequently, pumpkin pie became a national autumn tradition.

Actually, with some new Americans, pumpkin pie was more of an obsession than just a tradition. One early colony in Connecticut delayed their Thanksgiving celebration, because the molasses needed to make pumpkin pies was not ready.

According to food historians, the colonists even made beer with pumpkins. While I'm not a big fan of pumpkin pie, it certainly sounds better than pumpkin beer. Maybe this was a case of necessity truly being the mother of invention.

So back to pie. Here is a pumpkin pie recipe from a past holiday Heart Healthy Cooking Class I taught. Not only is the pie reduced in fat and sugar but it's easy to make. Plus, it tastes great. Remember, I don't care for pumpkin pie, so these are high words of praise. So go buy your stuff and start practicing the pie for Thanksgiving. I'm betting you'll enjoy several of the pies before then.

Pour skim milk into large mixing bowl. Add pudding; blend with a mixer on slow speed for 2 minutes or blend by hand with a wire whisk. (With either method, to avoid clumps, begin blending immediately when the pudding mix touches the liquid.) This mixture will be thick. Whisk in pumpkin and spices till thoroughly blended. Pour into prepared crust. Chill at least 2 hours before serving. When serving, you may add 1 tablespoon of light, nondairy whipped topping to each slice.

Yields 1 pie (8 servings); 121 calories per serving.

As I mentioned, I'm not a big fan of pumpkin pie. I do like to serve this sweet dip made with pumpkin. It's wonderful with gingersnap cookies, another autumn food. Maybe I can convince the Pilgrims that it's a newfangled version of their beloved pumpkin pie.

In a large mixing bowl, combine sugar and cream cheese, beating till well blended. Beat in remaining ingredients except cookies. Store dip in airtight container in refrigerator. Serve with gingersnaps. The dip is pretty served in a small hollowed pumpkin.

The use of brand names in this column does not imply endorsement by the North Carolina Cooperative Extension Service of the products or services named or criticism of similar ones not mentioned.

E-mail address: Susan_Noble@ncsu.edu

Mailing Address:
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Lumberton, NC 28359-2280

Phone: 910-671-3276
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Date Created 10/10/05