One of America’s Favorites – Pumpkin Pie

October 7, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Pumpkin pie, with two slices removed

Pumpkin pie, with two slices removed

Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling. The pumpkin is a symbol of harvest time, and pumpkin pie is often eaten during the fall and early winter. In the United States and Canada, it is usually prepared for Thanksgiving, and other occasions when pumpkin is in season.

The pie filling ranges in color from orange to brown, and is baked in a single pie shell, rarely with a top crust. The pie is generally flavored with cinnamon, powdered ginger, nutmeg, and cloves. Allspice is also commonly used and can replace the clove and nutmeg, as its flavor is similar to both combined. Cardamom and vanilla are also sometimes used as batter spices. The spice mixture is called pumpkin pie spice.

The pie is often made from canned pumpkin or packaged pumpkin pie filling (spices included), mainly from varieties of Cucurbita moschata.

Pies made from pumpkins use pie pumpkins which measure about six to eight inches in diameter. They are considerably smaller than jack o’lanterns. The first step for getting the edible part out of the pumpkin is to slice it in half and remove the seeds. The two halves are heated until soft, in an oven, over an open fire, on a stove top, or in a microwave oven. Sometimes the pumpkin halves are brined to soften the pulp instead of being cooked. At this point the pulp is scooped out and puréed.

A slice of home-made pumpkin pie

The pulp is mixed with eggs, evaporated and/or sweetened condensed milk, sugar, and a spice mixture called pumpkin pie spice, which includes nutmeg and other spices (e.g., ginger, cinnamon, cloves, allspice, mace), then baked in a pie shell. Similar pies are made with butternut squash or sweet potato fillings.

The pumpkin is native to the continent of North America. The pumpkin was an early export to France; from there it was introduced to Tudor England, and the flesh of the “pompion” was quickly accepted as pie filler. During the seventeenth century, pumpkin pie recipes could be found in English cookbooks, such as Hannah Woolley’s The Gentlewoman’s Companion (1675). Pumpkin “pies” made by early American colonists were more likely to be a savory soup made and served in a pumpkin than a sweet custard in a crust.

It was not until the early nineteenth century that the recipes appeared in Canadian and American cookbooks or pumpkin pie became a common addition to the Thanksgiving dinner. The Pilgrims brought the pumpkin pie back to New England, while the English method of cooking the pumpkin took a different course. In the 19th century, the English pumpkin pie was prepared by stuffing the pumpkin with apples, spices, and sugar and then baking it whole. In the United States after the Civil War, the pumpkin pie was resisted in southern states as a symbol of Yankee culture imposed on the south, where there was no tradition of eating pumpkin pie. Many southern cooks instead made sweet potato pie, or added bourbon and pecans to give a southern touch.

A can of pureed pumpkin, typically used as the main ingredient in the pie filling

Today, throughout much of the United States, it is traditional to serve pumpkin pie after Thanksgiving dinner. Additionally, many modern companies produce seasonal pumpkin pie-flavored products such as candy, cheesecake, coffee, ice cream, french toast, waffles and pancakes, and many breweries produce a seasonal pumpkin ale or beer; these are generally not flavored with pumpkins, but rather pumpkin pie spices. Commercially made pumpkin pie mix is made from Cucurbita pepo, Cucurbita maxima, and Cucurbita moschata (Libbey Select uses the Select Dickinson Pumpkin variety of C. moschata for its canned pumpkins).

Pumpkin pies were briefly discouraged from Thanksgiving dinners in 1947 as part of a rationing campaign, mainly because of the eggs in the recipe.

The world’s largest pumpkin pie was made in New Bremen, Ohio, at the New Bremen Pumpkinfest. It was created on September 25, 2010. The pie consisted of 1,212 pounds of canned pumpkin, 109 gallons of evaporated milk, 2,796 eggs, 7 pounds of salt, 14.5 pounds of cinnamon, and 525 pounds of sugar. The final pie weighed 3,699 pounds and measured 20 feet in diameter.

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Wild Idea Buffalo Recipe of the Week – BRESAOLA, MANCHEGO and PEAR SALAD

August 14, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – BRESAOLA, MANCHEGO and PEAR SALAD. The perfect Hot August Summer Day Recipe, BRESAOLA, MANCHEGO and PEAR SALAD. Made using Wild Idea Buffalo Bresaola along with Manchego Cheese, Pear, Baby Arugula, Pecans, and Seasoning. You can find this recipe and purchase the Wild Idea Buffalo Bresaola along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

BRESAOLA, MANCHEGO and PEAR SALAD
Our Bison Bresaola although delicious by itself, is a wonderful addition to many dishes. In this recipe I’ve paired it with Manchego cheese, pear, and balsamic syrup, for a dynamo combination. You are going to love this product and the salad! Enjoy.

Ingredients: (per serving)
2 – ounces of Wild Idea 8 oz. Buffalo Bresaola
2 – ounces Manchego cheese, shaved
1 – quartered pear, sliced
2 – handfuls of baby arugula
¼ – cup roasted pecans
2 – teaspoons olive oil
squeeze of fresh lemon
Balsamic syrup
cracked black pepper

Preparation:

1) Place arugula in bowl and drizzle with olive oil and fresh lemon juice. Toss together to coat evenly.

2) Place greens on plate and arrange Bison Bresaola, Manchego, and pear on top of salad.

3) Sprinkle with roasted pecans, drizzle with desired amount of balsamic syrup, and finish with a twist of black pepper.

https://wildideabuffalo.com/blogs/recipes/55681985-bresaola-manchego-pear-salad

Grandma’s Apple Crisp

June 6, 2019 at 6:01 AM | Posted in CooksRecipes, dessert | Leave a comment
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I’ve got a second Dessert Recipe to pass along to all of you, Grandma’s Apple Crisp. Granny Smith Apples, Cinnamon, and Equal Sweetener make up this recipe. This one is from the CooksRecipes website where you’ll find a fantastic selection of recipes to please all tastes, diets, and cuisines so be sure to check it out today! Enjoy and Make 2019 Healthy One! https://www.cooksrecipes.com/index.html

Grandma’s Apple Crisp
A traditional apple crisp with cinnamon flavored sliced fresh apples with a crunchy oat and nut topping, but with 39% less calories per serving. Serve it warm with a scoop of frozen vanilla yogurt.

Recipe Ingredients:
Filling:
6 cups peeled and sliced Granny Smith apples
1/2 cup Equal® Spoonful*
1/4 cup water
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon

Topping:
3/4 cup quick or old-fashioned oats, uncooked
1/3 cup all-purpose flour
1/4 cup Equal® Spoonful**
1/4 cup chopped pecans
3 tablespoons stick butter or margarine, melted
1/2 teaspoon ground cinnamon

Cooking Directions:
1 – For Filling: Combine apples, 1/2 cup Equal®, water, flour, lemon juice and cinnamon. Toss gently to coat apple slices. Place in an 8-inch square baking pan.
2 – For Topping: Combine oats, flour, 1/4 cup Equal®, pecans, melted butter and cinnamon. Stir until mixture is crumbly. Sprinkle evenly over apple mixture.
3 – Bake in preheated 350°F (175°C) oven 30 to 35 minutes or until apples are tender and topping is crisp. Remove from oven. Serve warm or at room temperature.
Makes 6 servings.

*May substitute 12 packets Equal sweetener.

**May substitute 6 packets Equal sweetener.

Nutritional Information Per Serving (1/6 of recipe): calories 228, protein 4 g, carbohydrate 34 g, fat 10 g, cholesterol 15 mg, sodium 4 mg.
https://www.cooksrecipes.com/diabetic/grandma%27s_apple_crisp_recipe.html

Diabetic Dish of the Week – Apple Pecan Spice Squares

March 19, 2019 at 5:02 AM | Posted in dessert, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Apple Pecan Spice Squares. This week is a Diabetic Friendly Dessert Recipe for Apple Pecan Spice Squares. Some of the Ingredients you’ll be using are; Spice or Carrot Cake Mix, Plain Fat Free Yogurt, Pecans, Granny Smith Apple, and Red Delicious Apple. Diabetes doesn’t mean no Dessert! The recipe is from one of my favorite recipe sites and Magazines, Diabetes Self Management. At the Diabetes Self site you’ll find a huge assortment of Diabetes Friendly Recipes along with Diabetes News, and Diabetes Management Tips. So Check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Ingredients
1 package (about 15 ounces) spice or carrot cake mix
1 1/4 cups water, divided
3 eggs
1/2 cup plain fat-free yogurt
1/2 cup pecan pieces
1 unpeeled tart apple (such as Granny Smith), sliced
1 unpeeled baking apple (such as Red Delicious), sliced
1 tablespoon lemon juice (optional)
1 unpeeled ripe pear, sliced
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon sucraslose-based sugar substitute
1 tablespoon margarine or butter
1/2 teaspoon vanilla or vanilla, butter and nut flavoring

 

Directions
1 – Preheat oven to 350°F. Spray jelly-roll pan with nonstick cooking spray.

2 – Beat cake mix, 1 cup water, eggs, and yogurt in medium bowl according to package directions. Pour batter into prepared pan; smooth top.

3 – Bake 20 minutes or until toothpick inserted into center comes out clean. Cool completely in pan on wire rack.

4 – Cook and stir pecans in large nonstick skillet over medium-high heat about 2 minutes or until lightly browned. Remove to plate; set aside.

5 – Add remaining 1/4 cup water, apples, pear, lemon juice, cinnamon, and nutmeg to same skillet; bring to a boil. Reduce heat to medium; cook 3 minutes or until fruit is crisp-tender. Remove from heat; gently stir in sugar substitute, margarine, vanilla, and pecans. Spoon evenly over cooled cake. Cut into 24 squares.

Yield: 24 servings.

Serving size: 1 dessert square.

Nutrition Facts Per Serving:
Calories: 132 calories, Carbohydrates: 21 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 27 mg, Sodium: 158 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/apple-pecan-spice-squares/

“Meatless Monday” Recipe of the Week – Chiles Relleños with Cheese, Dried Apricots, Pecans and Guajillo Chile Sauce

October 8, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s Meatless Monday Recipe of the Week is – Chiles Relleños with Cheese, Dried Apricots, Pecans and Guajillo Chile Sauce. Chilies, Cheese, Apricots, Pecans, and more make up this week’s recipe. It’s off the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines. Check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Chiles Relleños with Cheese, Dried Apricots, Pecans and Guajillo Chile Sauce
This outstanding recipe for chiles relleños—stuffed with two types of cheese, dried apricots, raisins, and toasted pecans—served with a spicy guajillo chile sauce, was developed by Chef Ben Berryhill.

Recipe Ingredients:
Chiles and Filling:
Oil for coating chiles
24 each large poblano chiles
16 ounces (about 4 cups) Wisconsin Jack cheese, grated
16 ounces (about 4 cups) Wisconsin Queso Blanco, grated
8 ounces (about. 1 1/2 cups) dried apricots, cut into very small cubes
8 ounces (about 1 1/2 cups) California raisins
8 ounces (about 1 cup) pecans, lightly toasted and coarsely chopped

Guajillo Chile Sauce:
2 pounds (about 16) ripe Roma tomatoes
2 pounds (about 32) tomatillos, husks removed
2 each large white onions, peeled and cut into eighths
12 garlic cloves, peeled
2 ounces (about 8) guajillo chiles or dried New Mexico red chiles, stemmed and seeded
2 cups water
1/2 cups cilantro, finely chopped
1 tablespoon and teaspoon brown sugar, packed
2 teaspoons salt

Garnishes:
As needed (about 3/4 cup) sour cream or crème fraîche
As needed (about 1/2 bunch) cilantro sprigs

Cooking Directions:
1 – For Chiles: Lightly oil the poblano chiles. Roast the chiles over an open flame or under a hot broiler until the skins are blistered and charred. Allow to cool at room temperature. Remove the skins and discard.
2 – With a small knife, make a slit lengthwise down the side of each chile to create a pocket. Gently cut the interior seed pod free from the base of the stem and remove the seeds. Discard the seeds.
3 – For Filling: In a mixing bowl, combine all of the ingredients for the filling and mix well. Stuff equal portions of the filling into each poblano and set aside.
4 – For Guajillo Sauce: Preheat oven broiler. Combine the tomatoes, tomatillos, onions and garlic cloves on a baking pan just large enough to hold the ingredients in a single layer. Place the pan under the hot broiler and broil until the ingredients are lightly blistered and charred (approximately 15 to 20 minutes), turning the ingredients occasionally. Remove from oven and cool.
5 – In a dry skillet over medium heat, lightly toast the chiles. Transfer to a bowl, cover with water and soak for 15 to 20 minutes or until softened. Drain and discard the water.
6 – In a blender, combine the broiled ingredients with the softened chiles. Add the water and puree to form a coarse sauce (approximately 30 seconds). Transfer the puree to a sauce pan. Heat the sauce to a boil, then reduce the heat and simmer for 15 minutes. Keep warm.
7 – Just before serving, add the remaining ingredients and mix well.
8 – For Final Preparation: Lightly charcoal grill or broil the stuffed poblano chiles just until the cheese begins to melt.
9 – Place a pool of guajillo sauce on each of 12 serving plates. Top with 2 chiles. If you wish, spoon additional guajillo sauce over each chile, drizzle with the sour cream or crème fraîche and garnish with cilantro sprigs.
Makes 12 servings.
https://www.cooksrecipes.com/mless/chiles_rellenos_with_cheese_dried_apricots_pecans_and_guajilla_chile_sauce_recipe.html

Meanwhile back at the SayersBrook Bison Ranch….Dieter’s Delight Bison Pastrami Casserole

June 30, 2018 at 5:02 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) I’m passing along a recipe, Dieter’s Delight Bison Pastrami Casserole. You’ll be using the SayersBrook Bison Pastrami to make the dish. You can find this recipe and purchase the Bison Pastrami all at the SayersBrook site. You’ll also be able to purchase cuts of Bison, Elk, Wild Boar, Rabbit, Ostrich, and more! So check the site out today and fire that grill up! Now on to the recipe for Dieter’s Delight Bison Pastrami Casserole. Enjoy and Eat Healthy in 2018! http://www.sayersbrook.com/

 

Dieter’s Delight Bison Pastrami Casserole

Bison Pastrami: It’s lean; it’s tender; it’s delicious. The healthy alternative to beef. When you purchase our ready made pastrami your order includes 2 (1 lb) packages of Sliced Corned Bison.

Dieter’s Delight Bison Pastrami Casserole
author connie sayers

yield 8 servings

Ingredients
Ingredients:

1 (8-oz.) low-fat cream cheese, softened
2 T. instant minced onion
1/2 c. pecans, chopped (optional)
2 T. fresh green pepper, chopped
1/2 c. low-fat sour cream
2 T. skim milk
3 oz. Bison pastrami, finely chopped
1/2 tsp. white pepper

Instructions
1 – Combine all ingredients and put into 1 quart casserole dish.
2 – Bake in preheated 350° oven for 20 minutes, or until edges are bubbly.
3 – Serve with crackers or Melba toast.
Notes
Leftovers may be served cold.
http://cooking-buffalo.com/dieters-delight-bison-pastrami-casserole/

 

SATISFACTION GUARANTEE
Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
http://www.sayersbrook.com/

Sweet and Savory Nut Recipes

May 3, 2018 at 5:01 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its – Sweet and Savory Nut Recipes. You’ll find delicious and healthy Sweet and Savory Nut Recipes like; Cilantro Chicken with Peanuts, Pecan Biscotti, and Pecan-Crusted Fish with Peppers and Squash. Find these Delicious and Diabetic Friendly Recipes and more all at the Diabetic Living Online website. Enjoy and Eat Healthy in 2018! http://www.diabeticlivingonline.com/

Sweet and Savory Nut Recipes
Nuts are packed with protein and contain plenty of healthy fats. Get your fill with these delicious varieties of sweet and savory nut recipes that are diabetes-friendly.

Cilantro Chicken with Peanuts
Forget takeout! Whip up this fast Asian-style chicken dish for a healthy meal at home with only 6 grams of carb when served over shredded cabbage………….

Pecan Biscotti
This nutty take on a classic is the perfect addition to a cup of coffee or tea as a small diabetic snack or an after-dinner dessert………

Pecan-Crusted Fish with Peppers and Squash
Save carbs in this one-dish meal without sacrificing any flavor or crunch by using pecans to coat fish fillets before cooking……………

* Click the link below to get all the Sweet and Savory Nut Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/popular/sweet-savory-nut-recipes

It’s Nuts I tell you………OH MY PECAN PIE SNACK MIX

March 29, 2018 at 5:02 AM | Posted in nuts, NUTS COM | Leave a comment
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This week from the nuts.com website (https://nuts.com/) its OH MY PECAN PIE SNACK MIX. The perfect delicious and healthy snack1 Made with pecans, chopped dates, semisweet chocolate chips, and graham cracker cookie gems. This is just 1 of many Trail Mixes that you can choose from at the Nuts website (https://nuts.com/). You can find items like; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS. Most items can be purchased in small amounts or in bulk. Plus there’s FREE shipping on orders over $59, see for details. Below more on the OH MY PECAN PIE SNACK MIX. Enjoy and Eat Healthy in 2018!

 

OH MY PECAN PIE SNACK MIX
The sweet and nutty flavors of our favorite Thanksgiving dessert come alive in our Oh My Pecan Pie snack mix. This tantalizing mix is packed with raw pecans, chopped dates, semisweet chocolate chips, and graham cracker cookie gems. Now you can enjoy the decadent taste of mouthwatering pecan pie in a snack you can take anywhere.

Ingredients
Pecans, Chopped Dates [dates and oat flour], Semisweet Chocolate Chips [Sugar, chocolate liquor, cocoa butter, dextrose, soy lecithin (added as an emulsifier), and vanillin (an artificial flavoring)], Graham Crackers [Enriched flour (Wheat flour, niacin,reduced iron, thiamine mononitrate, ribo-flavin, folic acid), whole wheat/grahamflour, sugar, vegetable oil shortening (Hy-drogenated soybean and/or cottonseed oils),high fructose corn syrup, molasses, honey,salt, sodium bicarbonate]. Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.

Nutrition Facts
Serving size 40g (~1.4 oz.)

Amount per serving
Calories 200
Calories from Fat 109
%DV
Total Fat 12g 18.5%
Saturated Fat 2.6g 13%
Cholesterol 0mg 0%
Sodium 60mg 2.4%
Total Carbohydrate 22g 7%
Dietary Fiber 2.3g 9%
Sugars 13g
Protein 2.4g
https://nuts.com/snacks/trail-mix/pecan-pie-snack-mix.html

 


Order securely online or call us:
800-558-6887 or 908-523-0333
https://nuts.com/

Turkey Bacon Cheese Balls

January 27, 2018 at 6:35 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Passing along another recipe for your Super Bowl Party, Turkey Bacon Cheese Balls. It’s from the Jennie – O Turkey website and uses JENNIE-O® Turkey Bacon as one of the ingredients along with Cream Cheese, Cheddar Cheese, Pecans, and more! Easy to prepare and delicious! Enjoy and Make the SWITCH IN 2018! https://www.jennieo.com/

 

Turkey Bacon Cheese Balls
This indulgent little appetizer features cream cheese, Cheddar cheese, and crowd-pleasing bacon all rolled up into one amazing bite. One of our many appetizers that’s ready in just 35 minutes.

INGREDIENTS
8 slices JENNIE-O® Turkey Bacon
12 ounces cream cheese, softened
1 cup shredded sharp Cheddar cheese
¼ cup chopped fresh chives, divided
1 teaspoon smoked paprika
½ teaspoon garlic salt
¼ teaspoon freshly ground pepper
1 cup finely chopped toasted pecans
serve with crackers, if desired

DIRECTIONS
1) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Finely chop; set aside.

2) In medium bowl, stir together cream cheese, Cheddar cheese, bacon and chives until smooth. Stir in paprika, garlic salt and pepper.

3) Shape into 1-inch balls. Refrigerate 15 minutes

4) In small bowl, combine pecans and remaining 1 tablespoon chives.

5) Roll balls in pecan mixture, pressing to coat. Refrigerate until ready to serve.
* Always cook to an internal temperature of 165°F.

 

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 230
Protein 13g
Carbohydrates 6g
Fiber 1g
Sugars 3g
Fat 17g
Cholesterol 30mg
Sodium 570mg
Saturated Fat 4.5g

https://www.jennieo.com/recipes/1113-turkey-bacon-cheese-balls

Wild Idea Buffalo Recipe of the Week – Jill’s Pumpkin Pie and Grandma Hittle’s Pecan Pie

December 6, 2017 at 6:30 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is – Jill’s Pumpkin Pie and Grandma Hittle’s Pecan Pie. No Buffalo recipes this week but a couple of delicious pies! One is a recipe for Jill’s Pumpkin Pie and the other a recipe for Grandma Hittle’s Pecan Pie. You can find both these recipes at the Wild Idea Buffalo website. And while checking out all the delicious recipes you can also purchase any of the Wild Idea Buffalo Meats, Chicken, and Merchandise. So Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

Jill’s Pumpkin Pie/Grandma Hittle’s Pecan Pie

Jill’s Pumpkin Pie
Note: For custard style pies I have learned that pre-baking crust partially will give you a nice flakey crust on the bottom. You may also need to cover crust half way through baking pie, to keep from browning. A little extra effort, but so worth it!

Pie Crust (makes 2 – 10” deep-dish pie crusts)

Ingredients:
3 – cups flour, plus a bit more for rolling
½ – teaspoon salt
1 – Tablespoon sugar
¾ – pound salted butter, chilled and cut into pieces, plus a little more softened for buttering pan and foil
1 – egg, beaten
1 – teaspoon cider vinegar or lemon juice *I used half of each.
2 – Tablespoons cream
1 – ice cube

Preparation:

Pre-heat oven to 450°.

In mixer using pastry blender, mix flour, salt & sugar.

In small dish, beat eggs. Add vinegar and cream and mix well. Add ice cube to mixture to keep cold, and allow ice to melt almost all the way.

Add chilled butter to flour mixture until incorporated.

Slowly drizzle in egg mixture.

Remove dough from mixer with floured hands, shape into ball and cut in half.

Press dough into disk shape with your hands and place dough onto floured parchment. Top dough with additional floured parchment and roll out.

Transfer dough to buttered pie pan carefully. Press lightly into pan, crimp edges and pierce the dough randomly with a fine tined fork, about 8 times.

Chill the piecrust for 30 minutes in the refrigerator.

Lightly butter foil and place buttered side down on top of piecrust, shaping foil in piecrust shape without disturbing edges. Fill foiled crust at least half way up with beans, rice or pie weights.

Place in 450° pre-heated oven and bake for 25 minutes.

Remove foiled piecrust from oven and remove foil gently. Return piecrust to oven to allow the bottom to brown, about another 10 minutes.

Remove from oven and allow to cool slightly before filling.

Pumpkin Pie Filling
Note: Because I like a dense pumpkin pie, this recipe will require a longer cooking period. Also, in order to bake both pies at the same time I reversed the higher heat time to end of the baking period. Worked out just fine! Enjoy.

Ingredients:
3 – eggs
1¼ – cup dark, pure cane brown sugar, packed
½ – cup sour cream
½ – cup heavy cream
¼ – cup pure maple syrup
1 – teaspoon vanilla
1 – Tablespoon cinnamon
1 – teaspoon ginger
1 – teaspoon allspice
4 – cups pureed pumpkin or canned pumpkin
*Yams or butternut squash can be used too.

Preparation:

* In mixer beat eggs. Add remaining ingredients in order with mixer running, stopping to scrape the bottom occasionally. Mix until well incorporated.
* Pour pumpkin mixture into prepared piecrust and place pie in a 1” water bath
*helps pie top from cracking.
* Bake at 350° for 75 minutes. Increase heat to 450° and bake for an additional 15 to 20 minutes.
* Remove pie from oven and allow to cool for 2 hours before serving.

 

Grandma Hittle’s Pecan Pie
Ingredients:
4 – eggs
¼ – pound butter, softened
2 – cups dark, pure cane brown sugar, packed
2 – teaspoons pure vanilla
1 – pound pecans, halves or whole *I used 8 oz. of each.

Preparation:

* In mixer, beat eggs. Add remaining ingredients in order and mix well to incorporate.
* Pour into prepared piecrust.
*Look for my note in piecrust instructions.
Optional step: Place pie in a 1” water bath.
* Bake pie in a 350° oven, for 55 to 60 minutes.
*I had to cook for about 15 minutes longer.
* Remove from oven and allow to cool and set for 2 hours before serving.

https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes

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