The Pioneer Woman cooking show is my favorite and I have a reminder on my phone to head to the bonus room upstairs and watch it at 10:00 on Saturday mornings, if I am around to do it. As a matter of fact, I just finished watching two episodes and then came back to schedule a couple more posts for this blog.
I was watching back during P-Dub’s Thanksgiving episode, where she shares her family feast recipes, and she showed this one that I am sharing today. So sorry that this is so late after the holidays, because you totally could have used it during that time. I honestly thought I had already at least DRAFTED it, but you know…life happens.
Anyway, this is a great and pretty healthy idea for using leftover pumpkin pie filling. Now, I did a variation on this recipe that you won’t think is healthy but it is delicious and needful if you mixed up too much filling for your pies–I’m talking the WHOLE filling with sugar, eggs, etc. If you’re afraid of drinking raw egg or you don’t want the sugar, follow Ree’s exact recipe.
leftover Anna’s Pumpkin Pie filling (future post, but here are the ingredients to mix all together. Makes 2 pies and enough left for a 6-muffin pan)–29-0z. can Libby’s Pumpkin Pie filling, 2 cups sugar, 2 eggs, 1 stick of butter, 3-oz. package of instant vanilla pudding, 1 large can evaporated milk, 1 T. vanilla)
3 cups milk
1/2 cup vanilla yogurt
1/4 teaspoon cinnamon
- Spoon pie filling into muffin cups, cover with foil and freeze.
- When ready to serve place 4 “smoothie muffins” in a blender or food processor. Add the milk, yogurt and cinnamon and blend until creamy and smooth.
- Pour into glasses and enjoy!
NOTE: This really is a less healthy version. Just wanted to put that out there again.