I made pumpkin pie for Thanksgiving! Sugar free pumpkin pie! The recipe goes a little something like this (adapted from Painless Cooking:
1 15 oz can solid packed pumpkin
1 cup evaporated milk
½ cup cold water
1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 cup Splenda
1 unbaked pie shell
I whipped the first seven ingredients together in my stand mixer, the poured the delicious, pumpkiny goodness into my store-bought pie shell (I did a LOT of cooking on Thanksgiving, and making pie dough didn't make the list of priorities) and baked it at 350 for 50 minutes.
My knife came out clean, and I was a happy girl. I should caution you, however, that this pie didn't keep worth a darn. It was delicious the day of, and on Black Friday, and it saw me through the completion of my holiday shopping on Saturday, but after that it was a lost cause. You've been warned.
I should also warn you that there is no shortage of shoes on my holiday wish list.
Manolo Blahnik via Barneys
The F has been asking me, incessantly, what I'd like for Christmas. He obviously doesn't read my blog.