Pumpkin Cream Pie in Mason Jars This is a fun desert for guests and family. A twist on Pumpkin Pie, this recipe is really delicious and light. If you love Pumpkin Pie (and who doesn’t this time of year?) then you are going to want to try this one. Pay close attention to the crust, as this crust can be used for any cake or pie that calls fro Graham Cracker Crust. It really is a winner!
Estimate Calories preserving: 196
Fat grams: 5 grams
6 ounces pitted dates, minced
1 cup graham-cracker crumbs
1 can (15 ounce) canned pumpkin
½ cup sugar
1 cup skim milk
½ cup fat free half and half
1 ½ teaspoon pumpkin pie spice
1 teaspoon cinnamon
½ cup heavy cream
1 T. sugar
½ teaspoon vanilla
a food processor, pulse together dates and graham cracker crumbs for several
minutes until it holds together between your fingers.
an even amount of graham cracker crust into 12 mason jars and set aside.
all ingredients together, cook on medium heat until thickened. Pour an even amount in each mason jar. Refrigerate for at least 1 hour or overnight.
together heavy cream, sugar and vanilla until thick. Spoon onto each pumpkin pie and serve.
My whole family would be quick to tell you that I am not much of a morning person. So, whenever we have overnight guests, I plan on something that takes minimal morning time effort.
If you are planning overnight guests, check this out. Apple Pie French Toast is easy because you do all the preparation the night before and in the morning, heat the oven & pop it in. Forty minutes later you have this amazingly sweet whole breakfast meal.
Enjoy and happy breakfasting!!
Apple Pie French toast
Prep time: approximately
Bake time: 40 – 45 minutes
Preheat oven 375o
½ cup brown sugar
2 teaspoons cinnamon – separated
2 Tablespoons reduced calorie and fat butter spread – melted
2 apples, peeled – cored and thinly sliced
¼ cup raisins
½ loaf Challah bread – cut into 1-inch pieces
1 cup egg substitute
1 cup skim milk
¼ teaspoon ground nutmeg
2 teaspoons vanilla extract
Spray a 13 X 9-inch baking pan with cooking spray and set aside.
Combine brown sugar, 1 teaspoon cinnamon and melted butter spread. Add apples and raisins and toss. Set aside.
Layer bread on the bottom of the baking pan. Mix egg substitute, milk, nutmeg, vanilla and remaining cinnamon until well blended. Pour mixture over bread, soaking completely.
Spread apple mixture evenly over top of a bread mixture.
Cover and refrigerate overnight.
Bake covered with foil, for 40 minutes. Uncover and bake an additional 4 – 5 additional minutes. Remove and let stand for about 5 minutes before cutting and serving.
TIP: If you cannot find Challah bread, any egg bread or soft sweet bread will also work.