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Chilled Pumpkin Eggnog Pie—Prototype 1:
I used a somewhat smaller pie plate (perhaps a little over 8.5") for
this recipe. The pumpkin part of this one is largely based on the
Pumpkin HiFi Buddy Bars (Prototype 1),
but there is a slight shift in regard to
the pumpkin butter.
First, prepare this crust, and press it into the pie plate:
2 oz. pumpkin butter (I used Trader Joe's)
2 tablespoons + 2 teaspoons sugar (this equals 1/6 cup)
8 oz. whipped lowfat cottage cheese
(fully blend the above three ingredients first before adding the Bran Buds)
4.4 oz. Bran Buds, ground up
(blend quickly into the above mixture)
Next prepare this "lower" filling, and spread it onto the crust
(try to get the filling almost to the top of the crust):
3 oz. melted, white chocolate
1 oz. pumpkin butter
Note two things here:
1. This is, generally speaking, half of the Buddy Bars recipe.
2. Some of the pumpkin butter has been, proportionally speaking, shifted
from the crust to the "lower" filling (so the crust only gets 2
oz., not 2.25 oz., and the filling gets 1 oz., as opposed to .75 oz.).
Chill all this until the pumpkin filling is firm.
Make the "upper" filling:
1 package instant vanilla pudding mix (such as Trader Joe's)
1 3/4 cup light eggnog (such as Hood)
Mix these, let the mixture stiffen a little (perhaps about 5 minutes), then
pour it onto the other contents in the pie plate, and chill the whole thing
for at least three hours.
The result of this one: The eggnog filling was sort of runny (and would
easily slide off the rather slick pumpkin filling), as well as overwhelmed
by the pumpkin flavor. Maybe this is because eggnog tends be mild, while
pumpkin, at least when used in dessert recipes like this one, tends to be a
lot more spicy.
Furthermore, the color of the pumpkin filling was nearly identical to its
eggnog counterpart (I had hoped for a decent difference, in order to be able
to more easily distinguish this recipe from an eggnog-only pie).
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