Tuesday, December 22, 2015

143.4...The Best Pumpkin Pie Ever

I’m sure you’re sick of pumpkin pie by now, but just in case…here is the recipe I use for pumpkin pie every Thanksgiving. It’s the best!

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The Best Pumpkin Pie Ever! (Serves 6 to 8)

Recipe slightly adapted from Phillis Carey

Ingredients:

Crust:

1 1/3 cups all-purpose flour

1 Tbsp sugar

1/2 tsp. salt

6 Tbsp chilled unsalted butter, cut into 1/2 inch pieces

2 Tbsp chilled Crisco, cut into 1/2 inch pieces

3 Tbsp (or more) ice water

Filling:

2/3 cup golden brown sugar

1/2 cup granulated sugar

2 Tbsp flour

1/2 tsp. salt

2 1/2 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. fresh ground nutmeg

1 1/2 cups canned solid pack pumpkin

2 Tbsp real maple syrup

3 large eggs

1 cup heavy whipping cream

Sweetened whipped cream

Directions:

1. To make the crust, mix flour, sugar and salt in a food processor. Add butter and Crisco and pulse to process until mixture resembles coarse meal. Drizzle 3 Tbsp ice water over mixture. Process just until moist clumps form, adding more water by tsp. if dough is dry. Wrap in plastic and refrigerate for 30 to 60 minutes. (Can do day before or freeze!)

2. Roll dough out into a 12 inch round. Transfer dough to a 9 inch pie pan. Trim edges and fold under. Crimp edges decoratively. Refrigerate until very cold.

3. Preheat oven to 400 degrees. Line pastry with foil and fill with pie weights. Bake 12 minutes. Remove foil and weights and bake until very light brown, about 5 minutes. Reduce oven temperature to 375 degrees. Cool crust on a rack.

4. For filling, place brown sugar, granulated sugar, flour, salt and spices in a large bowl. Whisk until combined. Whisk in pumpkin, maple syrup and eggs and then cream. Pour mixture into crust. Bake until edges puff and center is just set, 50 to 60 minutes. Cool completely on a rack. Serve with whipped cream.

Printable Recipe

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As you can see, I’m not very good at the “crimp edges decoratively” part. Lol.

Saturday night, I made soft tacos. 

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Well, the tortillas were kind of big, so I guess that made them more like burritos. I did use the recipe for Homemade Taco Seasoning. I defrosted some Easy Mexican Rice and heated up some refried beans and dinner was done. 

 There was just a slice left of my birthday cake from Nothing Bundt Cakes left. I couldn’t let it go to waste.

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Sunday’s breakfast:

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We went to the last Chargers home game of the year (and hopefully not forever!). I had some sushi there and we celebrated a great victory over the Miami Dolphins. Way to end the season with a win!

We went to Firenze for dinner. My husband and I shared the Chopped Caesar Salad:

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I ordered Cannelloni Fiorentina (fresh pasta rolled and filled with veal, chicken, spinach and ricotta, baked and topped with creamy béchamel sauce and bolognese):

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So good. I used to order this a long time and it was nice to enjoy again!

Monday’s breakfast:

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It’s so nice that there’s not school. Let’s see if I’ll still be saying this come the beginning of January….

I ran a bunch of errands, then came home for lunch. Chicken salad sandwich, veggies and ranch dressing:

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My son had basketball practice last night, then Alicia and her family came over for dinner. I made Williams-Sonoma’s 6-Hour Chili

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After the 6 hours in the slow cooker, I tasted it and was SO disappointed. It was so bland and awful. I doctored it and got it tasting better but it wasn’t the best. Ugh. Oh well….after we added all the toppings I put out, it tasted much better.

Today’s breakfast:

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My daughter and I went to get our nails done. I had my nails painted in USC’s colors for the game next week. I am ready! Go Trojans!

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I dropped my son off at a playdate, then stopped at Jersey Mike’s for lunch. 

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Turkey and provolone, Mike’s way with red pepper relish. Best sandwich ever.

Today is the last day before the Holiday Bowl events begin. I’m going to enjoy the calm for the crazy exciting storm ahead!

Are you cooking Christmas dinner or what are your dinner plans that night? I’m cooking! 

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