Everyone knows that the last three months of the year are full of feasting. Unless you have a very rigorous plan for exercise, it's pretty likely that you'll put on a few pounds. Well, that's not necessarily a bad thing; it provides food writers with an opportunity to sell articles on low-calorie food for January editions, since half the world will have made a New Year resolution to lose weight.

Yes, I know that you, along with many others have made a decision to eat responsibly during the holiday season. Perhaps you will; it would certainly be a wise action. However, it does require more discipline than most folks can muster during this season of extravagance.

It seems to me that a recipe which will allow the reader to be in charge of their own calorie count is a good thing. Those of my readers who want dessert to be fattening can enjoy as usual, yet those who must be a bit less self-indulgent are able to make a painless adjustment.

The recipe below may be baked in a rich pastry shell for pie, or baked in a casserole dish for pudding. You will choose two of the basic ingredients to allow for more control. Depending on how you exercise your options this can even be perfect for a diabetic diet.

Ingredients

5 Eggs or equivalent Egg Substitute
1 16 ounce tin Pumpkin Puree
1 12 ounce jar Orange Marmalade - Full, Low or No Sugar versions will all work
1 tablespoon Vanilla extract
1 tablespoon ground Cinnamon
1 10 inch pie crust (Optional)

Method

Place the first five ingredients in a large mixing bowl, and beat until smooth. Pour in to either the pie crust or a casserole dish which has been sprayed with vegetable oil. Bake at 325 degrees for 45-60 minutes. It is done when swelled slightly in the center; it will flatten when cooled. Serve with or without whipped topping as desired.

Copyright 2009 Eddy Robey