The Great Pumpkin Pie
Splenda
½ 15-ounce package
refrigerated piecrust
Preheat oven to 375°F.
1 15-ounce can pumpkin
¾ cup Splenda No Calorie
Unfold 1 piecrust; press out the fold lines. Fit the
piecrust into a 9-inch pie pan according to package
directions; fold the edges under and crimp.
Sweetener, granulated
;⁄; cup packed light
brown sugar
2 teaspoons
ground cinnamon
In a bowl, stir together pumpkin and the next
7 ingredients until blended. Add eggs and vanilla,
stirring until well blended. Pour the ;lling into
the piecrust.
2 teaspoons ground ginger
½ teaspoon salt
Bake for 50-60 minutes, or until set in the center. Let
cool completely on a wire rack. Makes 8 servings.
;⁄; teaspoon ground cloves
¾ cup half-and-half
3 large eggs, lightly
beaten
1 teaspoon vanilla extract
Orange Cream Meringue Pie
Kings River Packing
5-6 Kings River*
navel oranges
Preheat oven to 350°F.
1½ cups sugar, divided
5 tablespoons cornstarch
1 packet (. 25 ounce)
un;avored gelatin
;⁄; teaspoon salt
2 tablespoons grated
orange zest, divided
4 large eggs, separated
1 cup heavy cream
1 teaspoon orange extract
Zest and juice oranges to obtain 1½ cups juice.
In a medium saucepan, mix 1 cup sugar with
cornstarch, gelatin and salt. Whisk in orange juice
and 1 tablespoon zest. Cook over medium-high
heat, stirring frequently, until it comes to a boil.
In a bowl, whisk together egg yolks and cream.
Whisk in ½ cup of cooked juice mixture, then whisk
all of egg/cream mixture into the saucepan. Bring
to a boil and cook, stirring constantly, until thick.
Remove from heat, stir in orange extract, and pour
into the crust.
1 prepared 9-inch
deep-dish, single-pie
crust, baked
1 Kings River* navel
orange, peeled,
segments cut away
from membrane
In a large metal bowl, whip egg whites until foamy.
Gradually whip in ½ cup sugar until sti; peaks
form. Spread over pie ;lling, sealing to the crust
edges. Bake on the lower oven rack until golden
brown, 10-15 minutes.
Cool completely on a rack. Sprinkle with remaining
zest and top with a pinwheel of orange slices.
Makes 6-8 servings.
Note: Feel free to try other orange varieties in this
recipe, including Cara Cara.
Recipe developed by Christine W. Jackson,
food stylist.
Brands may vary by region; substitute a similar product.
Desserts 213
