You might need to buy:
- canned pumpkin
- sugar
- pumpkin pie spice
(Yield: 8-10 servings)
You might need to buy:
- Splenda granular
- vanilla
- eggs
- light sour cream Don't use fat free.)
- cinnamon
You might need to buy:
- graham cracker crumbs
- vanilla
- sour cream
- eggs
- fresh or thawed frozen blueberries
(Yield: 10-12 servings)
You might need to buy:
- butter or margarine
- cinnamon
- sugar
- eggs
- vanilla
- sour cream
- sugar
- vanilla
You might need to buy:
- unsalted butter
- sugar
- cocoa
- all-purpose flour
- vanilla extract
- fudge sauce
You might need to buy:
- cocoa
- cornstarch
- sugar
- brown sugar
- eggs
- butter
- vanilla
- pie crust
**Ingredient Note: Dried Egg Whites are pasteurized-a wise choice when making meringue toppings that may not reach 160°F. You’ll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
You might need to buy:
- Crust:
- • 30 chocolate wafers
- • 2 tablespoons chopped pitted dates
- • 2 tablespoons water
- • 1 tablespoon canola oil
- Filling:
- • 2 Tablespoons water
- • 1 1/2 teaspoons unflavored gelatin
- • 1 large egg
- • 1/2 cup low-fat milk
- • 1 1/2 teaspoons vanilla extract
- • 1/2 teaspoon cream of tartar
You might need to buy:
- small cool whip
- graham cracker pie crust
(Yield: two 9” pies. Serves 16)
**If you like, skip the topping. These pies are great with or without it.
You might need to buy:
- Topping:
- • 1 cup all purpose flour
- • 2/3 cup packed brown sugar
- • 1 cup chopped pecans or walnuts
- • 1 tsp cinnamon
- • 1 tsp vanilla extract
- Filling:
- • 1 1/2 cups packed dark brown sugar
- • 1 tsp salt
- • 2 tsp cinnamon
- • 1 tsp ginger
- • 1/2 tsp clove
- • 1/2 tsp allspice
- • 4 eggs
- • 2 egg yolks
- • 2 tsp finely grated orange rind