Olga's Pumpkin Pie

Olga's Pumpkin Pie Recipe - A Delicious Fall Dessert

Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 8

Introduction

Olga's Pumpkin Pie is a delicious and healthy dessert option that is perfect for the fall season. This recipe combines the flavors of pumpkin, butterscotch, and maple syrup to create a rich and creamy pie that is sure to be a hit with your family and friends.

History

This recipe for Olga's Pumpkin Pie has been passed down through generations in Olga's family. It was originally created as a healthier alternative to traditional pumpkin pie recipes, using dietetic ingredients to reduce the calorie and fat content without sacrificing flavor.

Ingredients

1.5 cups of cornflakes
1 tsp of melted diet margarine
1 tbsp of hot water
0.5 cup of dietetic maple syrup
1 cup of nonfat milk
2 packs of dietetic butterscotch or vanilla pudding
1 cup of canned or fresh-cooked pumpkin
1 large egg

How to prepare

Preheat the oven to 325°F (163°C). Crush the cornflakes.
Mix the margarine and water, blending well, then add to the cornflakes, mixing well.
Spread the mixture evenly in a 9-inch pie pan, pressing firmly around the edge with a spatula.
Bake for 8 to 10 minutes in the oven, remove and let cool to room temperature.
Blend the remaining ingredients in a saucepan and cook over medium heat, stirring constantly, until it reaches a boil.
Cool to room temperature and then pour into the pie shell.
Chill for at least three hours before serving.
Exchanges per serving:
1 serving = 1.5 breads.
Calories per serving: 110°.

Variations

Substitute the butterscotch pudding with vanilla pudding for a different flavor profile.
Add a sprinkle of nutmeg or pumpkin pie spice to the pudding mixture for extra warmth and flavor.

Cooking Tips & Tricks

Be sure to press the cornflake crust firmly into the pie pan to ensure that it holds together well.

- Make sure to cook the pudding mixture over medium heat and stir constantly to prevent burning.

- Chill the pie for at least three hours before serving to allow the flavors to fully develop.

Serving Suggestions

Serve Olga's Pumpkin Pie with a dollop of whipped cream or a sprinkle of cinnamon on top.

Cooking Techniques

Be sure to cook the pudding mixture over medium heat and stir constantly to prevent burning.

- Chill the pie for at least three hours before serving to allow the flavors to fully develop.

Ingredient Substitutions

You can use graham cracker crumbs or crushed gingersnap cookies in place of the cornflakes for the crust.

- You can use regular maple syrup instead of dietetic maple syrup.

Make Ahead Tips

Olga's Pumpkin Pie can be made ahead of time and stored in the refrigerator for up to two days before serving.

Presentation Ideas

Garnish Olga's Pumpkin Pie with a sprinkle of cinnamon or a drizzle of caramel sauce for a beautiful presentation.

Pairing Recommendations

Serve Olga's Pumpkin Pie with a hot cup of coffee or a glass of cold milk for a delicious dessert pairing.

Storage and Reheating Instructions

Store any leftovers of Olga's Pumpkin Pie in the refrigerator for up to three days. Reheat individual slices in the microwave for a few seconds before serving.

Nutrition Information

Calories per serving

Each serving of Olga's Pumpkin Pie contains approximately 110 calories.

Carbohydrates

Each serving of Olga's Pumpkin Pie contains approximately 20 grams of carbohydrates.

Fats

Each serving of Olga's Pumpkin Pie contains approximately 2 grams of fat.

Proteins

Each serving of Olga's Pumpkin Pie contains approximately 2 grams of protein.

Vitamins and minerals

Olga's Pumpkin Pie is a good source of vitamin A, vitamin C, and calcium.

Alergens

This recipe contains dairy and eggs.

Summary

Olga's Pumpkin Pie is a low-calorie, low-fat dessert option that is rich in vitamins and minerals.

Summary

Olga's Pumpkin Pie is a delicious and healthy dessert option that is perfect for the fall season. With a creamy pumpkin filling and a crunchy cornflake crust, this pie is sure to be a hit with your family and friends.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Olga's Pumpkin Pie. It was a crisp autumn day, the leaves were starting to turn vibrant shades of red and orange, and there was a slight chill in the air. I had been rummaging through my old recipe box, searching for something new and exciting to try out in the kitchen.

As I sifted through the index cards and handwritten notes, my eyes fell upon a faded piece of paper tucked away at the back of the box. The writing was elegant and flowing, clearly penned by someone with a love for cooking. The title at the top read "Olga's Pumpkin Pie."

I had no idea who Olga was or where this recipe had come from, but something about it called out to me. The ingredients were simple - pumpkin puree, spices, sugar, eggs, and a flaky pie crust. But it was the method and proportions that intrigued me. There was a certain finesse and attention to detail that I knew would result in a truly spectacular pie.

I decided then and there that I had to give Olga's Pumpkin Pie a try. I gathered all the necessary ingredients and set to work in my cozy kitchen, the scent of cinnamon and nutmeg filling the air as I mixed and measured.

As I followed the instructions meticulously, I couldn't help but wonder about the mysterious Olga. Was she a professional baker, renowned for her delicious pies? Or perhaps just a humble home cook like myself, sharing her tried and true recipe with others?

The pie baked to perfection in the oven, its golden crust glistening in the warm light. I let it cool on the countertop, resisting the urge to slice into it right away. When I finally did take a bite, I was transported to a place of pure bliss. The creamy pumpkin filling was perfectly spiced, the texture smooth and velvety. It was unlike any pumpkin pie I had ever tasted before.

From that moment on, Olga's Pumpkin Pie became a staple in my repertoire. I made it for family gatherings, potlucks, and holiday celebrations. Each time, it garnered rave reviews and requests for the recipe. But I kept Olga's secret close to my heart, cherishing the memory of that serendipitous discovery in my recipe box.

Years passed, and I continued to make Olga's Pumpkin Pie with the same love and devotion as the first time. It became a tradition in my family, a symbol of comfort and warmth during the chilly autumn months.

One day, my granddaughter came to visit me in my kitchen, her eyes wide with curiosity as she watched me prepare the pie. "What are you making, Grandma?" she asked, her voice filled with excitement.

I smiled and told her the story of how I had come across Olga's Pumpkin Pie all those years ago. I showed her the faded piece of paper with the elegant handwriting, explaining how it had become a cherished recipe in our family.

My granddaughter's face lit up with wonder as she listened to my tale. "Can I help you make it, Grandma?" she asked eagerly.

I nodded, handing her a whisk and a bowl to mix the ingredients. Together, we worked in harmony, the kitchen filled with laughter and joy. As the pie baked in the oven, I watched my granddaughter's eyes sparkle with anticipation.

When the pie was finally ready, we sat down at the table together, the scent of cinnamon and nutmeg wafting through the air. I cut a slice for each of us, the rich pumpkin filling oozing out onto the plates.

My granddaughter took a bite, her face lighting up with delight. "This is the best pumpkin pie I've ever had, Grandma!" she exclaimed, her eyes shining with admiration.

I smiled, feeling a sense of pride and contentment wash over me. As I savored my own slice of Olga's Pumpkin Pie, I knew that this recipe would continue to be passed down through the generations, bringing joy and comfort to all who tasted its delicious perfection. And I whispered a silent thank you to Olga, wherever she may be, for sharing her recipe with me all those years ago.