Consider this the Modern Pumpkin Pie in tart form. Hip in every way. It fully utilizes amazing, revolutionary, gluten free blanched almond flour, my favorite sweetener stevia and of course pumpkin. It has the taste thrills of holiday comfort food pumpkin pie but gobs of great for you ingredients. Thumbs up and big applause please……
To celebrate my reinvention of this all American classic I invite you to bask in the glory of my friend Lucy Lean’s brand new book Made in America. Cook, bake and party with us!
As you know I get really excited when my friends write and photograph really great books. I will call them modern taste makers. Have you ever heard of my pal Lucy Lean? A few things you need to know about her: a MasterChef food judge, former editor for Edible LA magazine, publisher of the amazing blog Ladles and Jellyspoons. She is also witty, charming and very sophisticated. I Love Lucy.
We first spent time together last winter at Food Blogger Camp in Mexico. We hit it off immediately and now I chat with her frequently. Sometimes I even end up at her home for intimate gatherings of good friends.
I bring large wheels of fancy cheese to garden parties…more on that later.
That’s Lucy. The pretty lady at the head of the table toasting to life. She has a passion for living, fueled by her beautiful family and great food. That is why she wrote the book on reinventing comfort food. It’s all coming together now, yes? To celebrate today’s launch of Made in America a group of us foodie bloggers are partaking in a virtual dinner party. Each guest is sharing their interpretation of comfort food.
One of the chef’s featured in the book is Michael Voltaggio. He cooks up a Modern Mock Turtle Soup. I went a little Mock too.
In the cookbook Lucy has over 100 of America’s most well known chefs re-create classic recipes. For this dinner party I chose to reinvent my favorite dessert.
In the next few months you have to realize that when you visit MarlaMeridith.com you will be visiting The Pumpkin Blog. Now that we have that straight lets dig in.
Traditionally this fall pie is served as dessert for Thanksgiving feasts. Generally it has a plentiful amount of sugar and a buttery, refined white flour crust. Until now. Those ingredients are fun and all, but I want to eat this pie for breakfast, snacks and everywhere in between……and stay skinny.
In typical me style, I have created a pie-tart thing that I enjoy as a mini meal before my workout. Yup. Dessert before I work out. It’s better than any packaged power bar, fitness shake, etc.
Pie. As. Power. Bar.
And don’t forget a big glass of ice cold milk. With two straws. You might be willing to share the milk, but not the pie.
If you would like to purchase a copy of this wonderful cookbook Made in America you sure can. It’s hot off the press and ready for you. You should have one for yourself and it would make excellent birthday and holiday gifts too.
Do you love pumpkin pie as much as I do? Do you have any comfort food recipe reinventions that you would like to share with us? Feel free to leave any links to those in your comments.
Virtual Dinner Party Guests
Check out Lucy’s post for more dinner party fun. She has also invited you to be a gate crasher if you are not on the list. After all, party crashing can sometimes be more fun than being on the list. You can also be a fly on the wall over at twitter using #MadeInAmericaDinner
- Aida Aida Mollenkamp
- Amanda i am Baker
- Amanda Kevin and Amanda
- Brooke Foodwoolf
- Carrie Deliciously Organic
- Debbie The Culinary Cellar
- Esi Dishing Up Delights
- Gaby What’s Gaby Cooking
- Georgia Georgia Pellegrini
- Greg SippitySup
- Jaden Steamy Kitchen
- Kristina Better Recipes
- Maggy Three Many Cooks
- Marla MarlaMeridith.com
- Michael Food For The Thoughtless
- Molly Organic park
- Nicole Pinch My Salt
- Nancy A Communal Table,
- Rachael LaFuji Mama
- Baked Pumpkin Pie Oatmeal MarlaMeridith.com
- Homemade Pumpkin Pie Spice My Baking Addiction
- Pumpkin Pie Custard Tarts Dunkin Cooking the Semi-Homemade Way
- Pumpkin Crunch Cake Gonna Want Seconds
- Pumpkin Ice Cream Pie with Gingerbread Crust Cherry Tea Cakes
- Whole Wheat Pumpkin Pie Crepes Chocolate and Carrots
This post has been included in TidyMom’s I’m Lovin it Fridays