“Cut my pie into four pieces, I don’t think I could eat eight.”
Yogi Berra

Light pumpkin pie 1Light Pumpkin Pie. It’s difficult to not think pumpkin and get deluged by orange thoughts once fall is in the air. Come autumn, and pumpkin pie spice is the on the top of my head. It breaks my heart to say goodbye to stone fruit when summer draws to a close, and somewhere in the hot summer months I always forget the charm of fall. These days there’s loads of pumpkin on the table.

orangeOh the orange hues. persimmons, pumpkin {which is there pretty much all the year around here though}, and the little bitter kumquats. Such bright colours and so much fun! It’s around this time that the boy will gently come and request for a pumpkin cake on Halloween. For him it’s customary to ask. For me, it’s another opportunity to experiment. With a steady source of good quality pumpkin pie spice from the sister in the US, I am happy to take the pumpkin route.

fresh pumpkin pureeThe pumpkin pie came along in a hurry as usual. The ingredients were very basic with fresh pumpkin puree and some left over condensed milk thrown in. There was an orange sitting on the counter so in went some zest as a last minute thought, then a dash of Grand Marnier to compliment it. You can always skip the liqueur, but try and add the orange zest. The flavour  orange zest added was amazing.

Light pumpkin pieWhenever I experiment with pies or cakes, there is a sense of panic on the other side. Will it set, won’t it set. Will it slice cleanly, or maybe not??? Then again, hope it tastes OK! Heaved a mighty sigh of relief when it left the pan easily and didn’t flow like lava. YES! It had set. A few pictures, then a slice later, a sense of jubilation. It set beautifully AND was firm enough to be sliced, staying light and moussey!

Light pumpkin pieThe boy wolfed down a couple of slices in the evening. Is it dessert Mama he asked, before eyeing another slice. It was his after all, made on personal request. I would have done him a pumpkin pie latte on the side but I got a little lazy.

Light pumpkin pieThe husband gave it a thumbs up too. Is it pie, is it cake I asked? Cheescakey he said. It’s a pie that thinks it’s a cheesecake I guess.

  • [print_this]Recipe: Light Pumpkin Pie
    Light Pumpkin Pie

    Summary: Bursting with orange and fall flavours, this Light Pumpkin Pie is simple to make and quite addictive to eat. It’s a pie that thinks it’s a cheesecake. Serves 8

    Prep Time: 15 minutes
    Total Time: 1 hour 30 minutes

    • Biscuit Almond Crust
    • 115g digestive biscuits
    • 35g whole almonds
    • 40g brown sugar
    • 1/2 tsp pumpkin pie spice
    • 70g unsalted butter, chilled, grated
    • Pumpkin pie filling
    • 250g fresh pumpkin puree
    • 100g condensed milk
    • 150g brown sugar
    • 25g cornstarch
    • 1tsp pumpkin pie spice
    • Zest of 1 orange
    • 3 egg yolks
    • 3 egg whites
    • 1tsp Grand Marnier or pure vanilla extract
    • Single or whipped cream to serve, optional


    1. Biscuit Almond Crust
    2. Preheat oven to 180C
    3. Place all ingredients in bowl of food processor and pulse briefly on high speed until breadcrumb like mix
    4. Turn into 8″ loose bottomed baking tin or 9″ pie dish, press down and up firmly to make a base and about 1/2″ high side.
    5. Bake for 15 minutes until light brown. Leave to cool slightly while you make the pumpkin pie filling.
    6. Pumpkin pie filling
    7. Place egg whites in clean large bowl and whip to stiff peaks.
    8. Place remaining ingredients in bowl of food processor and blend until smooth.
    9. Fold beaten egg whites gently into the pumpkin mixture.
    10. Turn over baked pie crust and bake for approximately 1 hour, or until firm when touched in the centre.
    11. Allow to cool completely in the tin, and chill overnight.
    12. Serve with unsweetened single or whipped cream.


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“What is more mortifying than to feel that you have missed the plum for want of courage to shake the tree?”
Logan Pearsall Smith

Wholewheat Plum Frangipane GaletteWholewheat Plum Frangipane Galette … it is strange that when the season is bidding adieu, the palpitations grow. I tend to hang on to the last fruit like they are going to go out of fashion; trying to extend their shelf life beyond reasonable measure. Plums have sadly gone. I have been happy looking at the last lot in the fridge for past 2 weeks.

Wholewheat Plum Frangipane GaletteYes, indeed. That is how long I kept them, and interestingly, that is how long they stayed. Beautifully! Bidding goodbye to summer is never easy given my deep emotional bond with stone fruit. I still have one last batch of frozen plums. Thoughts of sorbet, granita, fro yo dance in my head!

PlumsI had this recent conversation with a friend where I mixed up my grey cells and gray cells. It was so funny, by the end of it nothing looked right. I knew I needed help! Good time to hand over to an online editor. I used Grammarly to grammar check this post. It took care of what they taught me at school. Grammarly carries out plagiarism checks too! So cool!!

Wholewheat Plum Frangipane Galette Did I mention my uber healthy baking spree of late? I have always attempted to keep my baking healthy. I went one baby step further with this Wholewheat Plum Frangipane Galette. I’ve never made a galette or pie with mainly whole wheat in the pastry. I am usually haunted with scary thoughts. What if it all falls apart; what if the pastry does not hold; and what if it does not taste good?

Wholewheat Plum Frangipane Galette Whole wheat is not what one might traditionally use in pie crusts, but trust me, it works well. You got to give it some extra TLC. Surprisingly, the crust was buttery, light, flaky and delicious! A bit fragile, but expected. Take baby steps from all purpose towards whole grain. There’s a whole new world out there!

Wholewheat Plum Frangipane Galette This pie crust is not a 100% wholewheat. I added a teeny bit of plain flour. Next time, I’ll be bolder. See baby steps? I’m doing it. You can too.

Plum lemonadeI made lemonade that day as well….plum lemonade to be precise. Not to be served with the moorish galette, but here anyway. Simple and a fun way to include more fruit in your diet. The kids gulped it down greedily asking for some everydayToo late! It’s goodby plums for now! We’re already staring fall in the face.

Wholewheat Plum Frangipane Galette I’ve made plenty of galettes. It is one of my favourite forms of pie. If you are lucky and still in plum season, then you could try making this rustic free form tart.  You could always substitute plums for peaches, nectarines, cherries, strawberries, blueberries, apples, figs, pears, or frozen fruit. A combination of fruit works equally well!


Recipe: Wholewheat Plum Frangipane Galette
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Summary: A delicious wholewheat plum frangipane galette with a light, buttery, flaky crust. Frangipane in here is as delightful as can be. It adds to the taste, and also offers a layer between the pastry and fruit. This keeps the pastry from going soggy!

Prep Time: 15 minutes
Total Time: 1 hr 15 minutes

  • Wholewheat galette pastry crust
  • 130g wholewheat flour {aata}
  • 25g plain flour
  • pinch salt
  • 100g butter, diced small, chilled
  • Juice of 1/2 lime
  • 2-4 tbsp chilled water
  • Almond Frangipane 
  • 60g almond meal
  • 60g unsalted butter, room temperature
  • 60g sugar
  • 1 egg
  • 10g whole wheat flour
  • 1/2 vanilla bean, scraped
  • Topping
  • 300g plums, stoned, quartered
  • juice of 1/2 lime
  • 45g brown sugar {divide 30+15}
  • 1 tbsp milk


  1. Wholewheat galette pastry crust
  2. Place the 2 flours and salt in the bowl of food processor and pulse to mix and repeater.
  3. Add the chilled diced butter and lime juice and process again briefly until you have a pea sized mix.
  4. Add chilled water 1 tbsp at a time and process until the dough comes together when pinched between your fingers.
  5. Turn out, knead very briefly to pull together. Flatten into a round disk, wrap in cling-warp and chill for about 2 hours. {There’s a nice pastry tutorial here}
  6. Almond Frangipane 
  7. Run all the ingredients in bowl of food processor until nice and smooth. Refrigerate until required.
  8. Topping
  9. Toss the plums with the lime juice and 30g sugar. Reserve in a bowl.
  10. Preheat the oven to 190C.
  11. Roll the pastry dough out on a large piece of parchment.
  12. With an offset spatula, spread the frangipane over the base, leaving a border of about 1 1/2″.
  13. Top with the resrved plums.
  14. Gently draw the pastry up around the filling, using the parchment as a guide.
  15. Pleat the pastry around the filling, pressing gently into place. Transfer onto baking tray.
  16. Give the border a quick brush with milk, sprinkle over the remaining 15g brown sugar.
  17. Bake for about 50-60 minutes until the crust is golden brown and firm.
  18. Cool for at least an hour before cutting. Slice and serve with unsweetened low fat cream.
  19. Note: We enjoyed the galatte chilled as well. It kept well in the fridge for 2 days.


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“A gourmet who thinks of calories is like a tart who looks at her watch. ”
James Bear

Cherry Yogurt TartCherry Yogurt Tart. This was a tart that swept me off my feet. It’s adapted from a recipe that keeps popping up on and off on blogs. With the flood of recipes to try, one tends to get lost and lose priority. Is it just me? Well this tart or pie {not sure which category it fell into} had been kept waiting too long. This turned out to be a tart, not a pie as most blogs call it. The Kitchn has a neat piece on Pie vs Tart 

A pie is a sweet or savory dish with a crust and a filling. The sides of a pie dish or pan are sloped. It can have a just a bottom, just a top, or both a bottom and a top crust. Pies are served straight from the dish in which they were baked.

A tart is a sweet or savory dish with shallow sides and only a bottom crust. The goal is a firm, crumbly crust. Tarts are baked in a pan with a removable bottom, or in pastry ring on top of a baking sheet so that it can be unmolded before serving.

Cherry Yogurt TartThere are several references to the recipe across the net. The origins are quite blurred. Most folk talk about the recipe being handed down from a great aunt and having got  it from a friend. The ingredients are the same. Strangely enough all it takes to make it is a pie crust or tart bottom, yogurt and condensed milk. {It’s vegetarian too. No eggs, no gelatin}

Stone fruitI had some yogurt draining in the fridge to make fro yo. It’s the season for frozen goodies but I had a really full freezer that day. So I thought cheesecake with summer fruit. A friend had recently reached out to me for a baked eggless cheesecake recipe. That was still playing in my head. {Hiral, this cherry yogurt tart is very close to a baked eggless cheesecake. We loved it!! I thought of you throughout.}

Cherry Yogurt Tart With muddled thoughts I figured images might inspire me, so I began googling for images … and BINGO! There it was. Just the perfect tart or pie with ingredients that I had on hand, well almost. What ‘clinched’ the deal was that I had a loose bottomed rectangular tart pan that Sous Chef had used. She really turned out a stunner.

Cherry Yogurt Tart Strange tart this. It’s a little unbelievable that you can turn out a set tart with just two basic ingredients with 10 minutes of baking. Defies logic. Yet, my recent tryst with the Simplest & Best Dark Chocolate Mousse that used two ingredients convinced me otherwise. I thought, “If that was sensational, this might well surprise too. ” 

Cherry Yogurt Tart And surprise it certainly did! Within 10 minutes of baking, it was a little firm to touch. I gently pulled it out of the oven to cool it on the rack and was scared to spill the filling. It hung on in there. ’twas a long overnight wait and once the kids were on the bus, I RACED to demold it. Looked on in amazement as it was firm.

Cherry Yogurt Tart My only concern is the biscuit base which didn’t remain very crisp. Most recipes refer to ‘tennis biscuits‘ which were new for me. Some more googling pointed towards South Africa where these biscuits are firm favourites. I think graham crackers might work a little better than the ginger nut cookies I used. CherriesSo with a tart tin from Sydney {one of my favourite buys to date}, a recipe with two basic ingredients, some balsamic roasted cherries in the fridge, I put together this tart. With my sis visiting from the US, being the 4th today, I thought I’d give the yogurt tart some blue and red too. Frozen blueberries which I bought to try locally {very disappointing} and white sprinkles did the trick!!

Cherry Yogurt TartThe verdict was ‘high fives’ all around. The texture and taste of the Cherry Yogurt Tart is very close to a cheesecake, and leaves you wanting for more. {Very satisfying in Mr PABs words}.

[print_this]Recipe: Cherry Yogurt Tart 
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Summary: As simple as a tart can get, this Cherry Yogurt Tart is one of the fastest and sweetest ways to a quick dessert. A make ahead tart that sets amazingly, is eggless and uses two basic ingredients for the filling, is quite magical. Adapted from Sous Chef

Prep Time: 15 minutes
Total Time: 25 minutes plus chilling

  • 200g ginger nut cookies, crushed
  • 100g melted butter
  • 350g hung yogurt, thick
  • 150g regular yogurt
  • 1 tin condensed milk
  • 2 tsp Kirsch {optional}


  1. Mix the melted butter and the crushed biscuits. Turn into the bottom of the prapared tin and press to form base. Chill for 30 minutes.
  2. Preheat the oven to 180C. Grease a rectangular 4″ X 14″loose bottomed tart tin {or a 9″ round loose bottomed tart tin}
  3. Place both yogurts and condensed milk with Kirsch if using in a large bowl and whisk until smooth.
  4. Pour over the chilled biscuit base and place in the oven for 10 minutes only.
  5. Take out of the oven, allow to cool. Then chill in the fridge for a couple of hours, or overnight.
  6. Top with fresh fruit, balsamic cherries, or just serve as is.


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