If you would like to try a lighter verision of traditional pumpkin pie, this is pie is for you! Yumpkin Pie gives you all the pumpkin flavor only with a fluffier texture. Perfect when you are already full from Thanksgiving dinner but can not do without dessert.
You have options with the crust. Traditional flour crust is always good but it seems that the pecan crust option really makes the pumpkin flavor pop. Continue reading for the ingredients and directions for making Yumpkin Pie.
Asheville, North Carolina, has developed a reputation not only as a foodie haven, but also as a place where the entire food community — from farmer to chef, miller to baker and rancher to butcher — supports one another. This tightly knit community so impressed cookbook author Debby Maughans when she moved to Asheville that she felt compelled to assemble another cookbook.
Fall always changes my appetite. I leave the taste for fruit salads behind and long for more comfort foods. One of my favorites is Apple Strudel. This year I wanted to add a healthy touch to the pastry and substituted 1/2 cup regular flour with a 1/2 cup of flax seed flour to add in some Omega 3 to the mix. As you can see below in the picture, the flax seed changed the color of the pastry a tad. But don't worry, it only enhanced the flavor.
Apple Stack Cake — to most people who grew up in Appalachia, those words conjure up appetizing sights, smells and tastes from their childhoods. The delicious dessert is a traditional cake baked in the Appalachians often in iron skillets before bakeries and Betty Crocker arrived. Many Sunday dinners after church and during special occasions featured an Apple Stack Cake on the table.