Wednesday, November 24, 2010

Turkey Tip #2

Turkey Tip #2:  Remember Portion Size
Even the healthiest of us can not resist stuffing and gravy on Thanksgiving.  Try to tell me not to eat a piece of pumpkin pie?  It won't be pretty.  We are going to eat our favorites during the holidays and pretending to restrict yourself or worse, feeling guilty about it, is going to wind up back firing.  Instead of denying yourself or over indulging, remember that portion size is a great way to regulate calorie intake.  We all know that after three bites of pumpkin bite we are happy.  But then we think of poor children in a far away country, or the calorie race we are having against our cousin, and for some reason we feel like we need to eat the whole dang thing.  Put the fork down.  Eat what you want- in moderation.  Indulge, but do so until you have had enough, not until you've had so much you can't move out of your seat.

These pumpkin pie bites will help you resist temptation.  You won't even need to cut yourself a smaller piece because these little guys are small enough.  They are the perfect size to get in all the Thanksgiving flavor required, but not so large that they will break your belt.

Pumpkin Pie Bites
Makes about 24

1 regular cupcake pan
Cooking spray
Flour (preferably whole wheat)
Pie Crust Dough (from a box or homemade just not pre-made)
Pumpkin Pie Filling
Nutmeg, Cinnamon and Brown sugar for finishing

Prepare the pie dough and the pumpkin pie filling.  For this recipe I prepared Libby's pumpkin pie filling using the 30 oz can and substituting low fat evaporated milk in place of regular.  Spray the cupcake pan with cooking spray and smear with a paper towel to ensure even coating.  Sprinkle flour in each cupcake mold and then shake the pan to make sure the flour has evenly coated each mold.  Flip the pan upside down and tap to remove any excess flour.  Form the dough into tiny balls about 1 inch in size.  Place one ball in each mold.  Press the dough into the bottom of each mold to form the crust.  Allow the dough to reach up the sides of the molds as well.  Fill the molds with the pumpkin pie filling (about 2 tablespoons).

Bake for 15 minutes at 425 degrees, then lower the heat to 350 degrees and bake for an additional 20 minutes.  Do not follow the instructions on the pie box or the pumpkin filling.  The temperatures needed to be adjust due to the small size.  Insert a toothpick and if it comes out clean, remove from the oven.  Allow to cool for about 30 minutes.  Remove from the pan by using a sharp knife to go around the sides of each pie.  This will allow for easy removal.  Place onto a plate.  Finish with a sprinkle of cinnamon, nutmeg and brown sugar.  Allow to cool completely.  Refrigerate or serve.  Enjoy :)

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