Pumpkin Pie
Let's take a trip back in time. Let's go back about four months ago to
one of my most favorite holidays of the year....Thanksgiving! (When I
said I had a backlog of recipes to share with you I wasn't joking! ;oP)
I love pumpkin. Canned, frozen, fresh, I'm not picky! In the fall I usually buy several pumpkins and roast them and then freeze the roasted pumpkin for use later. If I run out I've been know to grab a can at the store. There are just so many things you can do with pumpkin!
One of my favorite things to do with pumpkin in a simple, yet classic pumpkin pie. This pie can be made with three different forms of pumpkin as I'll show you below, but whichever path you choose you can be sure you'll end up with a fabulous dessert that most people will appreciate.
What's better than that?
What You'll Need:
1 - 15 ounce can of pumpkin pie mix
OR
1 - 15 ounce can of mashed pumpkin
OR
2 cups of freshly roasted or thawed frozen mashed pumpkin
And then
1 teaspoon of cinnamon (Note: If you're using either variety of simply mashed pumpkin.)
1/2 teaspoon of nutmeg (Note: If you're using either variety of simply mashed pumpkin.)
1/4 teaspoon of ginger (Note: If you're using either variety of simply mashed pumpkin.)
1/4 teaspoon of cloves (Note: If you're using either variety of simply mashed pumpkin.)
1/8 teaspoon of all-spice (Note: If you're using either variety of simply mashed pumpkin.)
1/2 cup of brown sugar (Note: If you're using either variety of simply mashed pumpkin.)
1/2 cup of organic cane sugar (Note: If you're using either variety of simply mashed pumpkin.)
3/4 cup of heavy cream
2 eggs
1 pie shell (Note: You can make your own our use one you buy from the store.)
Preheat oven to 400 F.
Beat pumpkin until slightly fluffy. If you're using the pumpkin pie mix then simply add the heavy cream and eggs and beat until completely incorporated.
If you're using either variety of the mashed pumpkin you need to sweeten and spice it up a bit! Once the pumpkin is slightly fluffy add the spices and the sugar and stir to mix. Then add the heavy cream and eggs and beat until incorporated.
Pour your prepared batter into a prepared pie shell or place pie dough in a pie plate and crimp then place on a baking sheet. Bake for 15 minutes at 400 F and then reduce the temperature to 375 F and bake for another 30-40 minutes until pie is set.
Remove from oven and let sit until completely cool before serving.
Notes: I like to serve the pie with fresh whipped cream
or vanilla ice cream. I also add in a couple of tablespoons of maple
syrup to the pie mixture from time to time before baking. You could
also use maple syrup in your whipped cream to give it a nice little
flavor kick.
January 20, 2011
Blueberry Cheesecake Pie
I love blueberries. I also love cheesecake.
If you've been around Dianne's Dishes for a while you've seen those
phrases played out here before. What happens when you have blueberries
you need to use, a pie crust that needs to be used as well, along with a
block of cream cheese? You make Blueberry Cheesecake Pie!
This is an extremely simple pie to make, though it looks like it might not be. Remember though that look can be deceiving! A few simple steps, a nice bake in the oven and voila...The perfect dessert for the blueberry and/or cheesecake lover in your midst!
What You'll Need:1 unbaked pie crust (Note: You can make one yourself, or buy one at the store.)
18 ounces of fresh blueberries
1/3 cup of organic can sugar
The zest of one lemon
The juice of one lemon
1/3 cup of unbleached all purpose flour
1 - 8 ounce package of cream cheese, softened
1/2 cup of organic cane sugar
2 eggs
Preheat oven to 350 F.
Press pie shell in to an ungreased pie dish:
Set aside.
Add blueberries, 1/3 cup of organic cane sugar, lemon zest and juice to a medium sized pot. Cook over medium heat stirring frequently until blueberry sauce forms. This usually takes 5-8 minutes. Stir in flour and cook for an additional minute until slightly thickened:
Set aside and let cool.
In a mixing bowl blend together cream cheese, 1/2 cup of organic cane sugar and eggs until smooth. Pour into your prepared pie shell:
Pour cooled blueberry mixture into the center of the cream cheese mixture:
Place pie dish on to a baking sheet and bake in the preheated oven for
30-35 minutes until crust is lightly golden and the cheesecake layer is
set:
Remove from oven and let cool to room temperature (at least 4 hours) and then serve.
Notes: No notes for this one.
December 10, 2009
Classic Pecan Pie
I love pecan pie, but I rarely eat it because yum, but oh my on the fat
content! For Thanksgiving though I thought I'd try my hand at making
one since I never had before. For some reason I assumed that they were
difficult to make, but it truly is just a dump, stir and pour kind of
recipe. Not only is it easy, but it's delicious to boot! This isn't
something you would make every day, and is most definitely a sometimes
kind of food, but oh what a sometimes it is! This my friends is comfort
food at its finest!
What You'll Need:
1 - 9 inch pie shell (Note: Sometimes I make my own pie crust, but this time I took the easy way out and got one out of the freezer section.)
1 cup of corn syrup (Note: Look for a version that isn't made with high fructose corn syrup.)
1 cup of organic cane sugar
1 teaspoon of sea salt
3 tablespoons of melted butter, cooled
3 eggs
2 teaspoons of vanilla
2 cups of pecans
Preheat oven to 350 F.
In a large bowl stir together corn syrup, sugar, salt, butter, eggs and vanilla until smooth. Add pecans and stir until incorporated. Pour mixture into a pie shell and sit the dish on a baking sheet just in case it runs over.
Bake for 1 hour. Remove from oven and let cool before serving.
Notes: No notes for this one.
March 18, 2009
Coconut Pie Dianne Style
As I've grown older I'm becoming more and more fond of coconut. Don't
get me wrong, I've always liked it, but I'm beginning to like it even
more. There is a restaurant
that I like to go to from time to time that has really fabulous down
home cooked food. Their fried chicken is worth the drive all by itself!
Not to mention their mashed potatoes, corn fritters and more
importantly their Shaker Coconut Pie!
You may not know this about me, but I'm very good at tasting things, figuring out what is in them for the most part and then recreating them. I decided that this pie would be the perfect thing to play around with. My sister searched the internet and found something that was similar, but it wasn't exactly what we were looking for. So I decided to go off on my own and try out a few theories. I actually nailed this one on the first try! Usually it takes a few goes, but this pie just came together perfectly! I plan to make another one for my sister and one when Jamison's dad is here in a few weeks.
So if you like coconut then this is the pie for you. If you're ever up around Thurmont, MD then be sure and try out Cozy...They even have a Camp David Museum on the premises too! Plus you're a short drive from Gettysburg too so you could make a day of it.
Now let's talk some pie!
What You'll Need:
1 pie shell (Note: You can make one, or you can just pick up one at your store.)
4 eggs
1 1/2 cups of organic cane sugar
1 teaspoon of vanilla
1/2 cup of half and half
2 cups of shredded coconut
6 tablespoons of melted butter, cooled slightly
Preheat oven to 350 F.
Place pie shell into a pie plate and crimp the edges.
As you can see I'm not that great at the crimping thing. Oh well. Set pie shell aside.
In a large glass bowl beat eggs until completely yellow. Stir in sugar, vanilla and half and half until well mixed. Add coconut and stir to combine. Add butter and stir to mix. Pour into the pie shell.
Bake for 30 minutes until slightly golden. Turn off the oven, put the
door in the broil position and the let the pie sit for another 30
minutes.
Let the pie cool completely before slicing or it won't be set all the way.Source: TrackBack URL for this entry:
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