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Tuesday, November 8, 2011

{The Best} Pumpkin Pie

As Thanksgiving is quickly approaching I wanted to post a few recipes that I make each year at Thanksgiving because, well, Thanksgiving dinner is not Thanksgiving dinner without these few dishes in my book! Leesh recently posted this cranberry cream salad that is always at our Thanksgiving dinner. And today I am sharing with you my favorite and seriously 'the best' pumpkin pie. This recipe comes from some of our dear friends, Bradey & Lacey M.

*Later on in the month, I will share with our homemade stuffing recipe. I can't wait! Thanksgiving is seriously my favorite!

So, I said this was 'the best', and I don't usually make such strong claims in my recipe titles. But this recipe is seriously 'the best'. I am a pumpkin pie lover, but had never had a pie like this until exactly 3 Thanksgivings ago (when I was still in the hospital after having my first baby - Bradey & Lacey brought us one whole pie, for me, my hubby, and our new baby!). And I have made sure to have it every year since, and will continue to do so for Thanksgiving dessert here on out.

What is so special about this you might ask? Well, this pumpkin pie is not baked. It is placed in a baked pie shell, but the actual pumpkin filling (goodness) is cooked right on the stove top. The main reason I love this pumpkin pie over all others is because it's more like a pudding or a custard, rather than a baked pie (which I think are too mushy). It sets up quite firm. I love the firm set because it makes for perfect slices that don't fall apart. The pudding like texture, spiced flavor, and buttery crisp crust are absolutely to die for! And with a dollop of whipped cream, it's simply, perfect. Aahhh!

After all my raving over this treat I hope you'll try it out this year, you won't regret it!

{The Best } Pumpkin Pie
Printable Version
Link3 cups milk
3 teaspoons maple syrup
1 (29 ounce) can pumpkin
1 cup white sugar
1 cup brown sugar
6 tablespoons cornstarch
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon ginger
4 eggs, well beaten

In a medium size mixing bowl combine, sugars, cornstarch, salt, cinnamon, cloves, nutmeg, and ginger. In a large sauce pan or stockpot heat milk, syrup, and pumpkin over medium heat, stirring often with a wire whisk. When mixture is heated through, slowly stir in the dry ingredient mixture and continue to cook between medium-low and medium heat until mixture is quite thick (it gets tough to stir and will have big bubbles). Slowly add well beaten eggs, mixing constantly so that eggs don’t lump as the cook. Cook 2 more minutes. Pour mixture into baked pie shells. Makes 2-3 pies (depends on if you use small tin pie dishes or large glass or Pyrex-like pie dishes). Chill until cold throughout. Serve with whipped cream on top.

Recipe Source: from Bradey & Lacey M, some of our good friends.

Wednesday, November 2, 2011

Cinnamon Cooked Apples {Breakfast Side/Topper or Ice Cream Topper}

As mentioned in my post earlier this week, I am sharing with you one of our favorite breakfast sides or toppers. They are extremely simple to make, and add the perfect touch to a hot breakfast or a bowl of vanilla ice cream. These are served hot. I especially love these cooked apples on top of waffles, pancakes, and pumpkin pancakes. They also are a yummy topping for ice cream, breakfast side or crepe filling! Be creative! You can use them with lots of things.

Check out our recipe index under 'Breakfast' for other breakfast dishes to serve these with.

Cinnamon Cooked Apples {Breakfast Side/Topper or Ice Cream Topper}
Printable Version
Serves about 3

3 cups sliced apples, peeled, cored, and sliced
1 tablespoon water
1 tablespoon butter
2 tablespoons sugar (unless your apples are really tart, you can add more to taste)
½ teaspoon cinnamon
¼ teaspoon nutmeg

Place butter in a medium saucepan and turn to med-low, when butter has melted add apples, water, sugar, cinnamon, and nutmeg. Stir to combine. Cook apples over medium-low to medium heat until bite tender. About 10-15 minutes will do, stirring frequently.

Serve hot over as a breakfast side, or on top of: pancakes, waffles, ice cream, or as a crepe filling.

Recipe Source: Diana K.