I bake to sweeten life

Posts tagged ‘Thanksgiving’

Pumpkin Pie

pumpkin pie

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.” ~Jim Davis

Ingredients:

  • 15 ounces Pumpkin
  • 1 tbsp. Cornstarch
  • 1/2 tsp. Cinnamon
  • 1/2 teaspoon Ginger
  • 1/2 teaspoon Nutmeg
  • 1/4 teaspoon Allspice 
  • 1/4 teaspoon Cloves
  • 1/2 tsp. Salt
  • 1 1/2 tbsp. Butter,unsalted, melted
  • 1-12 oz. can Evaporated Milk
  • 1 cup Brown sugar
  • 3 Eggs, large, beaten 
  • Dash lemon juice 

Directions:

  1. Preheat oven to 450 degrees.
  2. Sift sugar, cornstarch, salt, cinnamon, ginger, nutmeg, allspice and cloves together. Mix this with pumpkin. 
  3. Add eggs, melted butter, and evaporated milk. Add a dash of lemon juice.
  4. Line a 9-inch pie plate, pour in contents.
  5. Bake at 450 for 15 minutes. Then reduce temperature to 350 and continue to bake for 50 minutes.
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Pumpkin Pie Dip

Ingredients:

  • 1 package (8 ounces) cream cheese, softened
  • 2 cups confectioners’ sugar
  • 1 tablespoon brown sugar
  • 1 cup canned pumpkin
  • 1/2 cup sour cream
  • 1 tablespoon molasses
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice

Directions:

In a large bowl, beat cream cheese, brown sugar and confectioners’ sugar until smooth.

Beat in the pumpkin, sour cream, molasses, cinnamon and pumpkin pie spice  until blended.

Good with gingersnap cookies, Also great with apple and pear slices or  spread on breads like zucchini or any nut bread.

Refrigerate leftovers.

Yield: 4 cups.

Dutch Apple Berry Pie

Fall has always been my favorite season. The time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale. ― Lauren DeStefano

Autumn is a second spring when every leaf is a flower.  ~Albert Camus

Winter is an etching, spring a watercolor, summer an oil painting and autumn a mosaic of them all.  ~Stanley Horowitz

Ingredients:

  • 1  homemade pie crust or 1 ready-made pie crust
  • 4 med  green apples, sliced
  • 1/2 cup raspberries
  • 1/2 cup  blueberries
  • 2 teaspoons lemon juice
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 tablespoons all purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons brown sugar

Topping:

  • 2/3 cup all-purpose flour
  • 2/3 cup packed brown sugar
  • 1/3 cup walnuts, finely chopped
  • 1/3 cup butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg

Directions:

  1. Preheat oven to 350° F (175 degrees C).
  2. Fit pie crust into 9 inch deep dish pie plate.
  3. In a large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon and nutmeg; pour into pie shell.
  4. Prepare topping in a large bowl, combine flour, brown sugar, butter, cinnamon, allspice, ginger, cloves and nutmeg. Mix until dry and crumbly. Sprinkle evenly over fruit.
  5. Bake for 40 minutes, or until topping is brown. Cool on a wire rack. 

Yield: 6-8 servings.

 

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