Skip to content

    Announcements

    Exciting News for WebMD Members!

    We've been busy behind the scenes building new message boards for you. You'll have new and easier ways to find messages, connect with others, and share your stories.

    And, this will all be available on your smartphone or other mobile device!

    What Do You Need to Do?

    The message board you're used to will be closing in the coming weeks. While many of your boards will be making the move to our new home, your posts will not. Want to keep a discussion going? Save posts you want to continue (this includes your member profile story), so that you can re-post them in the new message boards.

    Keep an eye here and on your email inbox, we'll be back in touch soon to give you all the information you need!


    Yours in health,
    WebMD Message Boards Management

    Here's my favorite pumpkin pie recipe!
    avatar
    Elaine Magee, MPH, RD posted:
    Here's my favorite LIGHT pumpkin pie recipe. If you don't want to introduce the orange essence, just leave the orange peel out. Same goes for the rum ingredient.

    Have you every enjoyed pumpkin pie for breakfast? It totally works if you think of it as a breakfast pastry!
    Was this Helpful?
    10 of 18 found this helpful
    Reply
     
    avatar
    Jis4Judy responded:
    here is my favorite pumpkin pie recipe
    it isn;t lite
    but it does work with evaporated skim milk
    I use a real cut up and cooked pumkin in mine.
    Pilgrim Pumpkin Pie
    1 9- inch unbaked piecrust
    1 16 ounce can of pumpkin (2Cups)or 2 cups cooked and mashed fresh pumpkin
    1 12 ounce can evaporated milk
    2 eggs
    1/2 cup packed brown sugar
    1/2 cup sugar
    1 1/2 teaspoon cinnamon
    1/2 teaspoon ginger
    1/2 teaspoon nutmeg
    1/2 teaspoon allspice
    1/2 teaspoon ground cloves
    1/2 teaspoon salt
    whipped cream for garnish
    About 3 hours ahead or early in day;
    Prepare piecrust with fluted edge , refrigerate . Preheat oven to 425 degrees
    In large bowl with mixer at medium speed, beat pumpkin with next ten ingredients until well mixed. Place pie plate on oven rack; pour pumpkin mixture into pie crust; bake 15 minutes; turn oven control to 350 degrees F,and bake 35 minutes more or until filling is set. cool serve topped with whipped cream. Makes 8 servings

    Hugs Judy:)


    Helpful Tips

    growing herbs
    have lemonbalm and rosemary planted amongst my corriander, lemongrass, parsley, chives, sage, oregano, and they seems to discourage most ... More
    Was this Helpful?
    9 of 16 found this helpful

    Expert Blog

    Healthy Recipe Doctor - Elaine Magee, MPH, RD

    Dietician Elaine Magee has the secret recipe for creating healthy meals that are guaranteed to please any condition or diet...Read More

    Report Problems With Your Medications to the FDA

    FDAYou are encouraged to report negative side effects of prescription drugs to the FDA. Visit the FDA MedWatch website or call 1-800-FDA-1088.