Ok, here are a few old Cooking Light recipes (Nov 1995):
Pumpkin-Praline Pie
1 cup all-purpose flour, divided
3 1/2 tbsp ice water
1 tsp sugar
1/4 tsp salt
3 tbsp vegetable shortening
vegetable cooking spray
1 3/4 cups unsweetened canned pumpkin
1 cup 2% low-fat milk
1/2 cup firmly packed brown sugar
1 tbsp all-purpose flour
3 tbsp maple syrup
2 tbsp bourbon
1/2 tsp salt
1 1/2 tsp ground cinnamon
1 1/2 tsp vanilla extract
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
2 egg whites, lightly beaten
1 egg, lightly beaten
1/3 cup coarsely chopped pecans
1/4 cup firmly packed brown sugar
1 1/2 tsp dark corn syrup
1/2 tsp vanilla extract
Combine 1/4 cup flour and ice water, stirring with a wire whisk until well blended; set aside. Combine remaining 3/4 cup flour, sugar, and 1/4 tsp salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water mixture; mix with a fork until dry ingredients are moistened. Gently press mixture into a 4-inch circle on heavy duty plastic wrap, and cover with additional plastic wrap. Roll the dough, still covered, into an 11-inch circle, and chilll for 10 minutes or until the plastic wrap can be easily removed.
Remove 1 sheet of plastic wrap; fit dough into 9-inch pie plate coated with cooking spray, and remove top sheet of plastic wrap. Fold edges under, and flute; prick bottom and sides of dough with a fork. Bake at 400 F for 15 minutes; let cool on a wire rack.
Combine pumpkin and the next 13 ingredients (pumpkin through egg) in a bowl, and stir well with a wire whisk. Pour into prepared crust; bake at 400 F for 40 minutes.
Combine the pecans, 1/4 cup bornw sugar, corn syrup, and 1/2 tsp of vanilla, and stir well. Sprinkle pecan mixture over pie, and bake and additional 15 minutes or until filling is set (shield the edges of piecrust with aluminum foil, if necessary). Let cool completely on a wire rack. Yield 8 servings (292 calories, 5.4g protein, 9 g fat - 2.1 sat fat, 3.7g mono, 2.6g poly, 46.3g carb - 3.1g fiber, 30mg chol, 2.4mg iron, 270mg sodium, 89mg calcium.
Amaretto Pumpkin Pie
1 cup amaretti cookie crumbs (about 32 large cookies)
1 egg white, lightly beaten
vegetable cooking spray
2 cups unsweetened canned pumpkin
1 1/3 cups 2% low-fat milk
1/2 cup firmly packed brown sugar
1 tbsp all-purpose flour
3 tbsp amaretto
1/2 tsp salt
1 1/2 tsp ground cinnamon
1 1/2 tsp vanilla extract
1/4 tsp ground ginger
1/4 tsp almond extract
2 egg whites, lightly beaten
1 egg, lightly beaten
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 F for 10 minutes; let cook 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 F for 45 minutes or until knife inserted in center comes out clean; let cool on wire rack. Yield: 8 servings (170 cal, 3.2g protein, 2.6g fat (.8g sat, .5g mono, .2g poly), 29.1g carb (2.6g fiber), 30mg chol, 1.4mg iron, 207mg sodium, 87mg calcium
I still can't find the ones I made last year though. *sigh*
If you have a World Market near you, they use to carry mini sample sizes (haven't checked recently to see if they are still there) but that might be a nice way to try it if you can find them. But if you like chocolate and nuts you'll LOVE it!!
