I don't know if it is sacrilege or not, but here's a "healthy" pumpkin pie recipe we're trying this year. NOT at the Diner -- don't be ridiculous! Diner pies are all sugar and lard, all the time! Okay, not lard, or at least not all the time. But writing is a solitary and often sedentary occupation and it behooves writers to watch our sugar/fat/etc. intake. Anyway, here's the recipe.
Lite Pumpkin Pie
1.5 cups frozen fat-free vanilla yogurt, softened
1 reduced-fat graham cracker crust (9 inch)
1 cup cooked or canned pumpkin
1/2 cup sucralose-based sugar substitute
8 oz carton fat-free whipped topping, thawed
1/2 tsp salt
1 tsp pumpkin pie spice
1/2 tsp ground ginger
Smooth the softened frozen yogurt into the crust, which explains why it needs to be softened, eh? Now, because we're geniuses, let's refreeze it for 30 minutes! While it's in the freezer, get a bowl and add pumpkin, fake sugar, and spices (everything left but the crust and the whipped topping). Mix all that up and then "fold in" the whipped topping, which basically means stir it in slowly. Remove pie crust from freezer (if it's been 30 min) and spoon the pumpkin mixture on top of it. Freeze again for 6 hours up to overnight. Remove from freezer 20 minutes before you try to cut it.
Oh, and...we have a regular pumpkin pie in the fridge already so it's not like we're denying ourselves.
What's the most non-traditional thing your family eats during the holiday season?
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