BeingJewish.org - Jewish Cooking Expert

Crustless Pumpkin Cranberry "Pie" (dairy)
serves 10

a slightly sticky, delicious variation on Pumpkin Pie.

1 tablespoon chocolate nut spread (eg. Nutella)
3 lightly beaten eggs
1 cup canned pumpkin
1 cup sugar
1/2 cup dark corn syrup
3/4 teaspoon pumpkin spice
1 teaspoon grated lemon rind
1/2 cup dried sweetened cranberries

Preheat oven to 350F. Spray a 9 –inch pie dish with non-stick vegetable spray.

Warm the chocolate spread in the microwave for 20 seconds on High or until it is very soft. In a large bowl, beat together the chocolate spread, eggs, pumpkin, sugar, corn syrup, pumpkin spice and lemon rind. Scatter the cranberries over the bottom of prepared pie dish. Pour the pumpkin mixture over. Bake in preheated oven for 35-40 minutes or until a toothpick comes out clean. Chill at least 4-6 hours before serving.

approx. nutrients per serving: calories – 184 protein – 2g carbohydrates – 41g

fat – 2g cholesterol – 64mg sodium – 46mg

This recipe from the article Homemade Pies for Thanksgiving

Ethel G. Hofman has more than 20 years of experience in the kosher food and wine industry. She is a past president of the International Association of Culinary Professionals and is food editor of the Baltimore Jewish Times and Philadelphia Jewish Exponent. She can be reached for consulting at: www.kosherfoodconsultants.com

You can get Her cookbook: Everyday Cooking for the Jewish Home through amazon.com and bookstores. Her other cookbook: Making Food Beautiful is available directly from her. Email her at: ethelhof@aol.com

Ethel has kindly allowed us to reprint her articles and warmly invites you to use the recipes for your own personal use. Please note, any other reprint or use of her articles and recipes is not permitted. Thank you.