Tuesday, November 29, 2011
the art of leftovers
But please give this concoction the benefit of the doubt.
Year after year when I make pumpkin pies, I can never quite squeeze all the pumpkin pie filling I've prepared into a pie. But of course there isn't enough to make another pie, so, at a loss as to any alternative, I regretfully pour it down the drain. This year I saved it just in case I felt ambitious enough to make mini pumpkin pies with the children.
I did not.
So on Sunday as I was poking through the fridge for Thanksgiving leftovers, I decided to try concocting a "leftover pie" pie. I had about a half a cup of leftover fresh cranberries from the cranberry apple pie in addition to about a cup more or less of pumpkin pie filling. I had no desire to rain down chaos on my kitchen by making a pie crust, so here is what I did.
Mix together about:
1/2 cup old-fashioned oats
2 Tbsp. melted butter
2 Tbsp. brown sugar
Press this down in the bottom of a pie dish. Pour the leftover pumpkin pie filling over this. Mix the fresh cranberries with a tablespoon or two of brown sugar, then pour these into the pumpkin pie filling. Add some chocolate chips (1/4 cup?) as well. Bake at 375 until the pie filling is set (I think I baked this for about 25 or 30 minutes). Let cool completely.
This turned out as a tasty, almost cookie/bar-like treat (a gluten-free thanksgiving pie, if you will). Not overly sweet, it was perfect for a breakfast indulgence the next morning. And I didn't feel guilty at all, knowing I had made use of my thanksgiving pie leftovers that were otherwise bound for the garbage disposal.
Don't forget to check out the Etsy Shop sale going on now!