Have you been searching for that special holiday recipe? The one that will get requested over and over again cause it’s just so gosh darn yummy?
…something a little more enticing and a bit more gourmet but easy to prepare??
…a special treat that might be on the menu at your nearest upscale haunt???
Yup, me too…
this might be it…
Pumpkin pie has never been my favorite, so I decided to attack it! My father had a way of spiking everything so I thought good old pumpkin pie deserved it, and I did it with one of my favorite liqueurs, Gran Marnier!
Serve this as a delicious ending to your Thanksgiving dinner with a steaming mug of coffee, espresso, or spiced tea. A splash of Gran Marnier Liqueur gives this tasty treasure that special ‘cravable’ flavor. Festively garnish with some light drizzles of Hershey Caramel sauce (it’s -!) and a dollop of Fat Free whipped cream. You will delight your family guests with a special treat that doesn’t even hint at being fat-free! Oh yeah, it’s that darn good – I had a difficult time taste testing this recipe, or should I say, had a hard time “over taste testing”, he he! I just love Gran Marnier and it blends perfectly with pumpkin!
16 crunchy ginger snap cookies
1 tablespoon fat-free cream cheese
1 – 15 ounce can pumpkin puree
1 – 14 ounce can fat-free sweetened condensed milk
1 – 4.6 ounce box cook-n-serve vanilla pudding mix
¾ cup egg substitute
½ cup fat-free milk
½ cup Gran Marnier Liqueur
2 teaspoons brandy extract
1 teaspoon pumpkin pie spice, or mix your own blend of pumpkin pie spice blend to taste
Pre heat oven to 450 degrees.
Lightly spray a 10” springform pan with cooking spray, set aside.
In a food processor, process ginger snaps until fine and no large cookie pieces remain. Add cream cheese one teaspoon at a time and process until evenly distributed. Add to springform pan. Press onto pan bottom and up the sides about 1 ½ inches. Set aside.
Add filling ingredients to bowl of food processor or electric mixer with wire whisk attachment. Beat or process until smooth. Pour filling into crust.
Place pan on center rack of oven. Bake for 10 minutes at 450 degrees, then lower oven temperature to 350 degrees and bake for another 40 minutes. Remove from oven. Cool for 15 minutes and remove springform pan sides. Refrigerate until cold or overnight. If desired, pie will easily transfer off of pan bottom onto serving dish. Serves 12.
Happy Thanksgiving to you, your family, and friends! Make it the best year ever!
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