(ARA) – If the holiday meal is at your house this year, you could completely stress out over the menu and ingredients, spending hours and plenty of money in an attempt to feed everyone the perfect holiday meal. Or, you could plan ahead, save a few dollars here and there, and enjoy the holiday.

As the host of PBS-TV’s “Flavors of America,” Chef Jim Coleman has plenty of tips on how to properly prepare for the holiday meal, and make your job easier.

“The perfect holiday party host shouldn’t feel overwhelmed with staying on top of all the food preparation,” says Coleman. “By planning ahead and preparing, you’ll have the time and energy to get out of the kitchen and socialize.”

* Start four days early:
Set your table in advance if you can or at very least, set aside the serving and table dishes you will be using. Pick your recipes and make a recipe booklet for easy reference. Plan your shopping lists as well. To help save costs, ask your guests to bring a special dish for the meal. If Aunt Betty specializes in Green Bean Casserole, ask her to bring that so everyone can enjoy it. Another family member can supply a bottle of wine. This will also help you reduce the size of your ingredient list. Scan the grocery store fliers for sales and coupons before you go shopping.

* Chop the veggies ahead of time:
Three days ahead of the party, chop all the onions, carrots, celery, garlic, bread for stuffing, etc. and store them in ziplock bags. This will make the cooking time go much faster.

Make sure you use sharp knives. Sharp knives are safer to use and will help you zip through the chopping and dicing. A knife sharpener is an essential household tool – knives always dull with use. Invest in an easy to use reliable knife sharpener like the ChefsChoice Model 120 which uses 100 percent diamond abrasives and precision angle guides for a super sharp and durable edge. Call (800) 342-3255 for more information. A good knife sharpener helps save money by renewing the knives you already own.

After you chop the vegetables, throw 12 ounces of cranberries into a saucepan with orange zest, 3/4 cup of orange juice, 1/2 cup of honey and 1 teaspoon of kosher salt and simmer for about 10 to 15 minutes. Let the sauce cool and store it in the refrigerator until it’s time for your meal.

* Prepare the turkey:
Two days before the party brine your turkey. Here’s a recipe to use:

Coleman’s Holiday Brine for 8 to 12 pound bird:

Ingredients:
1 cup kosher salt (per gallon of ice water) approximately 3 gallons for 8 to 12 pound bird
1 lime, cut into wedges
1 orange, cut into wedges
1 medium onion, cut into wedges
5 cloves garlic
4 bay leaves
1 tablespoon dried thyme
1 tablespoon dried sage
1 tablespoon white black pepper

Directions:
Place turkey in a cooler then add ice cold water to completely submerge the turkey. Depending on how many gallons, adjust accordingly for salt And if using more than 3 gallons of water, use more lime, orange, onion, garlic, bay leaves, sage, thyme and pepper. Take remaining ingredients and add to brine. Stir until well combined. Top with ice cubes and leave in cool spot overnight. Discard brine after removing the turkey. Rinse turkey before placing in oven.

* Party day
When the big day arrives, adjust your day according to the time you’re planning on serving the meal. Start your oven at a higher temperature (around 400 F.) with the breast of the turkey on the rack facing the bottom of the pan. If you don’t have a rack, make a wreath with tin foil to hold the turkey properly. Cook for about 45 minutes at the higher temperature. Then take the bird out of the oven, turn it over and cook at reduced heat of 325 F. This should take about two and a half hours, depending on the weight of the turkey. The meat thermometer should read 180 F. when inserted in the thickest part of the turkey near the thigh.

* Serve and enjoy:
To carve the turkey, try these steps:

1. Be sure to use a sharp carving knife for best results. Sharp knives are not only safer, they will help you smoothly cut thin, even delicious looking slices without shredding the meat.
2. After turkey is cooked, cool for 20 minutes. Cooling makes the meat firmer and easier to slice. Remove and set aside the turkey legs and the last joint of each wing. Make a long, deep (to the bone) horizontal “base cut” into the breast just above the wing.
3. Slice down vertically through the breast until you meet the original base cut. This will release perfect, even slices.

With the bird cooked and side dishes prepared, all you need to do is carve the turkey and enjoy the meal and your company.

Courtesy of ARAcontent

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That Parent Place gives step-by-step instructions for creating your own ‘funny bones’ and learning about science while you’re at it!

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You spend a lot of time preparing your meal, your home, and yourself for the Thanksgiving feast. Let the Butterball experts shed some light on how to make cooking and preparing easy. Here are some simple tips that will help you shine in the kitchen.

1. Preheat oven to 325°F/165°C.

2. Remove the neck from the body cavity and the giblets from the neck cavity. Drain the juices and blot with clean paper towels to remove excess liquid.

3. Place the turkey, breast side up, in a shallow roasting pan.

4. Brush the skin with cooking oil or spray with cooking spray to prevent the skin from drying. Basting is unnecessary.

5. Just before roasting, lightly stuff the neck and body cavities. Do not overstuff.

6. Wash preparation utensils and your hands in hot, soapy water following contact with uncooked turkey and juices. Make sure to thoroughly clean work surfaces to avoid cross contamination.

7. Roast at 325°F/165°C. When the skin is light golden brown, about 2/3 done, shield the breast loosely with a piece of lightweight foil to prevent overcooking.

8. Check for doneness 30 minutes before turkey is expected to be done. Turkey is fully cooked when the thigh’s internal temperature is minimum 180°F/83°C and the center of the stuffing is a minimum 165°F/75°C.

9. Let the turkey stand for 15 minutes before carving.

10. Keep the Turkey Talk-Line number handy (1-800-BUTTERBALL).

- www.NewsCanada.com

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For an elegant finish, complete your Thanksgiving feast with this delicious pecan pie – a cinch to make with store-bought puff pastry. With a sweet and nutty filling, it’s the perfect ending to a cherished family tradition.

1/2 package (397 g) frozen puff pastry, thawed 1/2

1-1/2 cups Southern U.S. pecan halves 375 mL

3 large eggs 3

2 tbsp unsalted butter, melted 30 mL

1-1/2 tsp vanilla extract 7 mL

2 tbsp freshly squeezed lemon juice 30 mL

1-1/2 cups golden corn syrup 375 mL

Icing sugar for garnish, if desired

Preheat oven to 400?F (200?C).

On lightly floured surface roll out puff pastry to a thickness of 1/8 inch (2 mm). Using pastry, carefully line the inside of a 9-inch (23 cm) tart pan with removable bottom and press firmly. Trim any excess pastry from rim of pan and prick the pastry dough all over with a fork. Refrigerate for 15 minutes.

Meanwhile, to toast pecans, spread on cookie sheet and bake in preheated oven until slightly golden, approximately 5 to 7 minutes. Allow to cool.

To prepare for baking, line pastry with aluminum foil and fill with rice, dried beans or pie weights (NOTE: be sure to fill the shell right up to the top with weights to ensure even baking). Bake pastry in preheated oven for 30 minutes. Remove and allow to cool on rack for a few minutes; remove weights and foil liner and cool completely.

In large mixing bowl, beat eggs with whisk until light and fluffy. Whisk in butter, vanilla, lemon juice and corn syrup. Scatter pecans into pre-baked dough shell and pour the mixture over the nuts (it is possible at this point to arrange pecans in a symmetrical pattern for baking, if desired). Bake for 25 to 30 minutes in preheated oven, or until filling is set and pastry is golden. Remove from oven and cool to lukewarm before slicing.

Serves 6.

Source: Developed by Chef Jacques Leonardi for www.gosouthfresh.com.

- www.NewsCanada.com

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Spice up traditional turkey entrees with this unique Southern-inspired dressing. Sweet onion, green pepper, celery and jalapeno peppers bring the flavours of the South to your very own Thanksgiving table.

3 tbsp vegetable oil 45 mL

1 lb andouille sausage*, diced 500 g

1-1/2 cups chopped Southern U.S. sweet onion 375 mL

1/2 cup thinly sliced Southern U.S. celery 125 mL

1/2 cup diced Southern U.S. green pepper 125 mL

4 tbsp minced, seeded Southern U.S. jalapeño pepper 60 mL

8 cups crumbled cornbread 2 L

1/2 cup chicken stock or water 125 mL

Salt and pepper to taste

In large skillet over medium heat, heat oil. Add sausage and cook, stirring, until sausage is crisp, approximately 5 minutes. Add onion, celery, green pepper and jalapeño. Cook, stirring until tender, approximately 5 minutes. Add cornbread and stir to combine. Add stock or water by the tablespoonful until mixture is well-moistened but not soggy. Cook, stirring, for 3 more minutes. Season to taste with salt and pepper and serve immediately.

Makes roughly 16 cups.

* If Andouille is not available at your grocery store, chorizo can be substituted.

Source: Developed by Chef Jacques Leonardi for www.gosouthfresh.com.

- www.NewsCanada.com

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This creamy, cornmeal-based savoury side, popular in Virginia, Maryland and Kentucky, is an excellent accompaniment to poultry. The sweetness of corn and sweet onions balances the heat of the jalapeno peppers to make a remarkable and memorable side for any Thanksgiving gathering.

1 tbsp butter 15 mL

1/2 Southern U.S. sweet onion, thinly sliced 1/2

1 clove garlic, minced 1

1 tsp each granulated sugar and white vinegar 5 mL

1 tsp diced Southern U.S. jalapeno pepper 5 mL

2 cups lightly packed Southern U.S. Swiss chard leaves, 500 mL

thinly sliced, stems removed

1 cup Southern U.S. corn kernels 250 mL

1/4 tsp each salt and pepper 1 mL

Batter:

2 cups milk 500 mL

1/2 cup fine cornmeal 125 mL

1/4 tsp each salt and pepper 1 mL

2 tbsp butter, melted 30 mL

4 room temperature eggs, separated 4

Preheat oven to 375?F (190?C). Melt butter in large skillet over medium heat. Add onion and cook, stirring occasionally, for 15 minutes or until soft. Stir in garlic and sprinkle with sugar. Increase heat to medium-high and cook, stirring, for 5 minutes or until onions are golden. Stir in vinegar and jalapenos; cook for 1 minute. Stir in Swiss chard and corn. Cook until heated through. Season with salt and pepper. Cool slightly.

Batter: Grease an 8-cup (2 L) baking or casserole dish. Combine milk, cornmeal, salt and pepper in a medium saucepan set over medium-high heat. Bring to a boil, stirring constantly with a wooden spoon. Cook for 2 to 3 minutes or until thick. Transfer to a large bowl and stir in cooled onion mixture and melted butter. Stirring quickly, add egg yolks, one at a time. Cool to room temperature.

Beat egg whites in a clean, non-reactive bowl until stiff peaks form. Gently fold the egg whites into the cornmeal mixture in two additions. Gently spread the batter into the prepared baking dish. Bake for 30 to 40 minutes or until puffed and golden. Serve immediately.

Serves 6.

Tip: Use collard greens as a substituted for Swiss chard.

Source: www.gosouthfresh.com

- www.newscanada.com

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“During this tight economy, getting that awesome gift is possible with a little creativity and preparation,” says Steve Kemble, “America’s Sassiest Lifestyle Guru” and General Growth Properties gift-giving expert. “The hustle and bustle of the malls on Black Friday is exciting, but to make sure your shopping is a success, I have a few suggestions.”

Kemble, a nationally recognized professional event planner who has appeared on countless TV and radio programs, offers these high-impact, low-stress shopping tips for a winning Black Friday:

1) Develop a Shopping Budget and Strategy
First and foremost determine how much you can afford to spend on your holiday gifts — especially in the wake of current economic challenges. Be smart and realistic — it’s not how much you spend, but the thought behind the gift that’s important. Also, now is the perfect time to discretely start asking friends and relatives what they want for the holidays. Once you determine which gifts you need, you can decide what stores to tackle on Black Friday. Plan your day around getting those must-haves before they run out. If needed, you can always plan a second trip to the mall for more common gifts that are likely to remain in stock for a longer period of time. GGP malls are a great one-stop shop for all things holiday.

Once you know what stores you want to visit, go online and review a layout of the mall to determine where to shop and locate the best place to park. Think about whether you are going to take trips to your vehicle to drop off packages. Feel like spoiling yourself a little? Many malls offer valet parking during the holidays, so you might consider this option as well.

2) Comparison Shop
In order to streamline your shopping experience, start a list of the items you need to purchase. Watch for ads in the newspaper and on television at least two weeks prior to Black Friday. GGP malls are a great one-stop shop for all things holiday and offer great retail offers and fun holiday events on Black Friday. Visit www.TheGivingSpree.com for more event information.

3) Eat, Drink and Shop Happy
It is important to stay hydrated and eat a balanced meal while shopping. After all, you need your energy! Successful shoppers know that they need to start their day with a nutritious breakfast. Pack some bottles of water and small snack items to take with you on your trip and you’re off and running. Additionally, it’s always fun to plan for a wonderful lunch with family and friends during your day of shopping. Consider eating a little earlier or later than the traditional noon hour. While others are eating you can be scooping up all the sale items.

4) Partner Up for Festive Fun
For those who need a little shopping advice …. form your own Black Friday shopping team. Recruit friends and family members to provide the extra hands you need to get the best deals. And award your own “black belt” to those who successfully help you reach your goals. At the end of the day you can treat them to a GGP Mall Gift Card for all their help.

5) Think About You Too
Don’t hesitate to think about one item you have always wanted for yourself while you are shopping. Adding a certain something just for you makes the day fun. We have all been guilty of going shopping and buying more for ourselves than for others. If you train yourself to know that you are going to get one fabulous gift for yourself, you’ll begin to cut back on that habit.

Follow these helpful tips, and you will certainly be on your way to attaining your black belt in shopping this holiday season.

Logon to www.TheGivingSpree.com for more information on exciting Black Friday events hosted by General Growth Properties malls across the country.

Courtesy of ARAcontent

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The secret to successfully carving a turkey lies in the tools – especially a quality knife.

The turkey is the show-stopper of most Canadian holiday feasts – some even say that carving the turkey is the most important part of the entire meal! Canadian entertainers need not fret about making a turkey blunder at the dinner table this holiday season. The secret to successfully carving a turkey lies in the tools – especially a quality knife.

“A razor sharp knife is essential to a perfectly carved turkey,” says Fred Kabakos, marketing manager for Wiltshire Cutlery. “Canadians who are unsure of how to sharpen their carving knife for the big day should look no further than the Wiltshire Soft Touch Stay Sharp Carving Knife. This knife comes complete with its own scabbard that sharpens the blade each time you remove the knife from its casing – making sure each cut is precise and stress-free.”

Kabakos shares his steps on how to carve a turkey like a pro:

1. Cover the turkey with foil and let sit for 15 minutes.

2. Always cut the dark meat first (it will stay moist for a longer period of time than light meat).

3. To determine where to make the first cut, run your knife along the bottom of the turkey to find where the thigh bones meet the body.

4. Place the knife in the joint and separate the thigh from the rest of the body on each side. Repeat this procedure to separate the drumstick from the thigh and the wings from the body.

5. Cut the thigh and leg meat into thin slices and layer on your serving platter.

6. Cutting parallel to the breast, carve thin slices off one side of the breast.

7. Layer these pieces on the serving platter in a fan-like design.

8. Garnish your serving platter with all the trimmings and enjoy!

For more information on Wiltshire Cutlery, please visit www.shopworldkitchen.com.

- News Canada

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In Colonial America, chocolate was either ground by hand or with stone mills. Sometimes chocolate makers, or 'chocolate millers' as they were called, were diversified and also made ginger, mustard and pepper in their mills. As a result, early American chocolate often carried hints of these flavors.

You’ve probably heard the saying, “As American as baseball, mom and apple pie.” Well, the original author of that famous phrase left something out. Chocolate is all-American too. So as you celebrate Thanksgiving over a meal with friends and family this year, take a moment to consider how chocolate has helped to shape the American experience for more than three centuries.

People tend to associate chocolate with European culture, yet the confection’s roots are actually a whole lot deeper in the Americas. The trees that grow the cacao beans, ultimately made into chocolate, actually originated in the tropical regions of the Americas. Chocolate didn’t find its way to Europe until Christopher Columbus brought the cacao bean back to Spain from his “New World” adventure. So, to eat and drink chocolate is to share a common connection throughout American history from before the Revolutionary War into the 21st century.

Here are some other interesting facts about chocolate in the Americas:

* Chocolate was a military ration during the American Revolutionary War.

* In 1768, John Hancock, protesting Britain’s decision to tax the colonies without representation in Parliament, organized a boycott of tea from China sold by the British East India Company. As it was unpatriotic to drink tea, colonists breakfasted on coffee and chocolate instead.

* George and Martha Washington, Thomas Jefferson and Benjamin Franklin all drank chocolate.

* Chocolate was drunk for its purported medicinal benefits during the Lewis and Clark Expedition and on the Overland Trails by California Gold Rush miners.

* Amelia Earhart had a cup of chocolate during her record-setting flight over the Pacific from Hawaii to the U.S. mainland on Jan. 11, 1935.

The trees that grow the cacao beans, ultimately made into chocolate, actually originated in the tropical regions of the Americas.

Even though it seems as if chocolate is ubiquitous, we do not yet know all of the facts surrounding the origins of this tasty treat. Mars, Incorporated, maker of some of the world’s favorite brands such as Dove Chocolate, M&M’s and Snickers, is leading the effort to identify and weave these threads into the true history of chocolate in the Americas. This effort has unearthed evidence of chocolate 60 years prior to all previous accounts and will be presented in a book that will be published in January 2009 called, Chocolate: History, Culture, and Heritage, authored by a team of scientists and historians. The book delves into the culinary, cultural, economic and social implications of chocolate from the Colonial era through the early 20th century.

“This book is a beginning,” says Howard-Yana Shapiro, Mars global director, plant science and external research. “Mars is a leader in cocoa science and has been making high-quality chocolate products for more than 100 years. Our intention is to uncover the mysteries and interesting stories surrounding the origins of chocolate.”

But you won’t necessarily have to pick up a copy of the book to learn more about the history of chocolate in America. Just log on to www.AmericanHeritageChocolate.com and go back in time to experience chocolate the way our ancestors did. The site features information about the history of chocolate and the role it played in the lives of early Americans, as well as recipes for chocolate desserts made the old-fashioned way.

Chocolate making is an art as well as a science. The modern chocolate making process is finely calibrated to consistently produce a smooth texture. In Colonial America, chocolate was either ground by hand or with stone mills. Sometimes chocolate makers, or “chocolate millers” as they were called, were diversified and also made ginger, mustard and pepper in their mills. As a result, early American chocolate often carried hints of these flavors.

Want to experience some “authentic Americana” for yourself? Try sampling American Heritage Chocolate (www.AmericanHeritageChocolate.com), which Mars manufactures. This chocolate is sold exclusively through and at the following historical sites: Colonial Williamsburg, Historic Deerfield, the Fortress of Louisbourg in Canada, Monticello, Mount Vernon, the Smithsonian and Fort Ticonderoga.

Here’s a recipe for chocolate ice cream with an old-world flair:

Ingredients:

1 5-oz. American Heritage Chocolate Bar
1 package of American Heritage Chocolate Spice Drink
1 quart of whole milk
6 large eggs
1 vanilla bean or 1 tsp. of vanilla extract
1/2 cup sugar

Directions:

Grate the chocolate bar into a bowl. Add the entire contents of the spice drink package, and set aside.
Separate the egg yolks from the whites. Whisk the egg yolks until smooth. Save the whites for another recipe.
Split the vanilla bean in half down the entire length of the pod and scrape out the seeds from both halves. Put the seeds and scraped pods into the milk.
Pour all the milk and the chocolate into a sauce pan and heat to a boil, stirring continuously. Add the sugar and cook until both the sugar and the chocolate are melted.
Take a quarter of a cup of the hot mixture and slowly add to the egg yolks, stirring constantly with a whisk, to prevent scrambling.
Stir the warmed egg yolk mixture into the saucepan and bring all the ingredients to a boil for about a minute or until slightly thickened. Strain the hot custard through a sieve into another bowl. Set aside and allow the mixture to cool to room temperature.
Cover and refrigerate the mixture for 4 hours or overnight.
Freeze the cooled chocolate mixture in an ice cream freezer according to the manufacturer’s directions

You may also want to try an old-world recipe for a chocolate tart:

Ingredients:

1 Tbsp. rice flour
3 Tbsp. white sugar or to taste
5 medium egg yolks or 4 large eggs
1 Tbsp. whole milk
1 pint heavy cream
1 5-oz. American Heritage Chocolate Bar
1 prepared frozen 9-inch pie shell
Pinch of salt

Directions:

Grate the chocolate into a bowl and set aside.
Combine salt, egg yolks, rice flour and milk in a separate bowl and set aside.
Pour all the cream and the chocolate into a sauce pan and heat to a boil, stirring continuously. Add the sugar and cook until both the sugar and the chocolate are melted.
Take a quarter of a cup of the hot mixture and slowly add to the egg yolk and rice flour mixture, stirring constantly with a whisk, to prevent scrambling.
Stir the warmed egg yolk mixture into the sauce pan and bring all the ingredients to a boil for about a minute. Set aside and allow it to cool to room temperature. While the mixture is cooling, preheat the oven to 350 degrees.
Pour the chocolate mixture into the frozen pie shell, set it upon a cookie sheet to prevent spillage and bake for 40 to 45 minutes, until set.
Remove from oven and let it cool to room temperature.
Refrigerate for 3 to 4 hours or overnight.
For more recipe ideas, log on to www.AmericanHeritageChocolate.com.

Courtesy of ARAcontent

A colonial chocolate-making demonstration video will be available online beginning in mid-November 2008 at http://www.americanheritagechocolate.com/.

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Pumpkin Pie with Graham Cracker Crust from Weightwatchers.com

For most Americans, Thanksgiving without turkey is like the Fourth of July without fireworks. That’s why it’s important not to deprive yourself during holiday meals. The holidays are full of temptations and an occasional treat is fine as long as you make sure to keep short- and long-term health goals in mind.

Your weight-loss efforts can absolutely stay on track this Thanksgiving holiday by following simple tips from Weight Watchers that allow you to enjoy yourself.

1. Slow Down for Satisfaction.
When sitting down to the Thanksgiving feast, select foods you don’t normally eat so that you can easily eliminate several of the dishes. Do you really need both sweet potatoes topped with melted marshmallows and mashed potatoes? Take small portions, eat slowly and savor every bite. Sit back, take a break and if you’re still hungry continue. Remember, it takes about 20 minutes for your brain to realize your stomach is full.

2. Plan to indulge.
Don’t set yourself up for failure by depriving yourself of the special foods that are prepared and served only on Thanksgiving. Maybe it’s Aunt Martha’s candied yams, Mom’s apple pie or your sister-in-law’s pumpkin cheesecake. Savor the special dishes instead of mindlessly popping cheddar cheese cubes into your mouth before the meal. Decide how much of that favorite food will satisfy you. If you cannot conceive of eating just a small piece of pie, cut something else out to account for the larger slice.

3. Don’t starve yourself beforehand.
You’ll be more likely to gobble up everything in sight. Eat a healthy, balanced breakfast and lunch, and consider a snack before heading to the Thanksgiving celebration to take the edge off your hunger.

4. Be creative.
Practice saying “no” in case you get pressured by well-meaning relatives to eat something you haven’t planned for or don’t want to eat. Try something like, “Thanks, but I’ll have to pass on that pumpkin pie right now because I’m so full from your delicious dinner.”

5. Drink Moderately.
Alcohol adds empty calories and can make you lose sight of your goals. To reduce your alcohol intake, use low- or no-calorie beverages as mixers and alternate alcoholic beverages with low-calorie soft drinks or water.

6. Bag it.
If you’re hosting the meal, remember that there is always tomorrow — and leftovers. But if you won’t be able to sleep knowing that there’s half a pie in the kitchen, freeze leftovers immediately or wrap portions for your guests to take home.

7. Lighten it up.
Whether you are the host or just bringing a dish to someone else’s home, lighten up those favorite dishes. No one will know the difference. See the lighter version of a Thanksgiving classic below.

8. Get moving.
There are more ways to spend time with family on Thanksgiving than just sitting around eating. Why not go for a walk after supper, or get a game of touch football going in the afternoon?

9. Be thankful for making good choices.
Changing eating behavior and old habits take time. But starting the holiday season off mindful of moderation can be the key to a healthier season.

10. Control emotional eating.
The holidays and stress go hand in hand. Find ways to relax and focus on you overall goals. Exercise daily and make Thanksgiving a day more about family and friends than food. You’ll be thankful you did.

Visit a Weight Watchers meeting for free this holiday season for additional support. To find a meeting location near you visit www.weightwatchers.com or call (800) 651-6000.

Want to indulge? Enjoy with this healthy take on a holiday classic — pumpkin pie!

Pumpkin Pie with Graham Cracker Crust from Weightwatchers.com
POINTS Value: 3
Servings: 8
Preparation Time: 10 minutes
Cooking Time: 65 minutes
Level of difficulty: Moderate

Ingredients:

3 ounces reduced-fat cinnamon graham crackers, about 5 1/2 sheets
1 tablespoon packed light brown sugar
2 tablespoons unsalted butter, melted
2 large egg whites
1 large egg
1/2 cup dark brown sugar
1/4 teaspoon table salt
2 teaspoon pumpkin pie spice, or less to taste
1 cup canned pumpkin
1/2 cup fat-free evaporated milk
4 tablespoons light whipped topping

Instructions:

1. Position rack in middle of oven.

2. Preheat oven to 350 F. Place graham crackers and light brown sugar in a food processor and process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.

3. Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into eight pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields one slice per serving.

Courtesy of ARAcontent

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