Tag Archives: spice

A Treat to Sweeten Your Turkey Day!


I love pumpkin pie!

Thanksgiving centers around pumpkin pie!

November.  Fall.   Thanksgiving.  —  When in the fall mood, we tend to think of spices and pumpkin pie.  Snuggling while eating such treats to fit the mood tend to be unhealthy.

Enjoy your Thanksgiving by indulging in that piece of pie without thinking twice about it.

This recipe allows you to satisfy your craving for only 230 calories.

Prep Time:25 min
Start to Finish:2 hr 25 min
makes:8 servings



1 1/4 cups Gold Medal® all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup vegetable oil
3 to 4 tablespoons fat-free (skim) milk


3 egg whites or 1/2 cup fat-free egg product
1/2 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/8 teaspoon salt
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated fat-free milk
1/2 teaspoon vanilla


1. Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.
2. In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.
3. Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.
High Altitude (3500-6500 ft): Use 9 1/2-inch deep-dish pie plate. Increase fat-free (skim) milk for pastry to 1/4 cup.

When thinking about baking a pie, you might feel overwhelmed.  You may think it will be difficult or that it won’t come out good.

Trust me, I know.  I love baking.  Pie just sounds hard to make.  You don’t think about it until you’re actually considering baking one.

Get someone to bake with!  Baking with a friend or family member makes the experience more fun.  You can double-check and ask for a second opinion.  It also helps the time go faster.  I like to bake with my mom.  I am a perfectionist and I like to make sure everything is the best it can be.  This is where baking with someone makes my desserts come out better.  I ask my mom what she thinks and makes sure I’m doing it right.  It also splits up the tasks so you can work faster.

This recipe will satisfy your fall cravings and will impress your friends and family members.

With all the over eating on Thanksgiving, you’re going to want a treat you know you can eat without feeling guilty about.

Always double-check your ingredients and make sure they’re the healthiest substitutes you can use.




trick or TREAT


It’s Halloween Season!

Besides tricks, there are lots of TREATS.

These PUMPKIN SPICE COOKIES are perfect to celebrate Halloween., and they’re only 150 calories.

Prep Time:10 min
Start to Finish:1 hr 20 min
makes:2 1/2 dozen cookies


1 box Betty Crocker® SuperMoist® carrot cake mix
3/4 cup canned pumpkin (not pumpkin pie mix)
1/4 cup margarine or butter, melted
1 egg
1 container Betty Crocker® Rich & Creamy cream cheese frosting
36 candy pumpkins


1. Heat oven to 350°F (325°F for dark or non-stick pans). Grease cookie sheets. In large bowl, mix cake mix, pumpkin, butter and egg; stir until well blended. Drop dough by rounded tablespoonfuls onto cookie sheets.
2. Bake 11 to 14 minutes or until puffed and set in center. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
3. Frost cookies with cream cheese frosting. Press 1 candy pumpkin onto each cookie. Store covered.

These cookies are so easy to make!

They’re perfect to make before friends come over and before Halloween parties.

The pumpkin candy makes the cookie.

You can also make these other times throughout the fall because their spice and sweetness is perfect for fall.  Just eliminate the pumpkin candy, and perhaps find a better suiting substitute.