Thriftism

When I think of summer, I think of rhubarb pie. My grandma always made the best pie and we rarely had it anywhere else. Now that I have a garden of my own and have a rhubarb explosion, this seems as good a time as any to learn how to make my grandma's rhubarb pie. This tasty pie is sure to satisfy your sweet tooth without breaking your diet, and at only $0.35/per serving it won't break your budget either! See nutrition and cost information at the bottom of the post. What You'll Need 4 Cups Diced Rhubarb (1/2" Pieces) 1 Cup Sugar 6 Tbsp. Flour 1 Egg (large) 3-6 Tbsp Butter or Margarine 2 Pie Crusts Preheat Oven to 425 Mix rhubarb, sugar, and egg together. Slowly add flour. Roll out pie crusts. Place one into a greased 9" pie pan. Fill pie crust with rhubarb mixture. Add dollops of butter/margarine to the top of the rhubarb mixture. Top with remaining pie crust and press edges down with fork or thumb. Trim outside pie crust and save for ot...

Craving pie, but want to keep the summer body? Or maybe you just need to cut back on carbs. Either way this crustless pumpkin gives you all the indulgence of pie with none of the guilt. It's also incredibly easy to make with only a few ingredients and is a wonderful dessert option for diabetics looking to cut back on sugar/carbs. Ingredients 1 Can Pumpkin Pie 1 Can Evaporated Milk (or 2% Milk) 2 Large Eggs 3/4 Cup Sugar 1-1/4 tsp Pumpkin Spice (See recipe below) Pumpkin Spice 1/2 tsp Cinnamon 1/4 tsp Giner 1/4 tsp Nutmeg 1/8 tsp Cloves Preheat your oven to 350. Mix all the ingredients together and pour into a greased 9" pie pan. Back for ~50 minutes, check at 40 minutes or less if using a larger pie pan.  Enjoy with whip cream or plain!