Thanksgiving may be over, but my fridge is still filled with leftovers. If you’re in the same boat, here are a few ideas to put your leftovers to good use. Let the feast live on! Continue reading “5 Delicious Recipes for Your Thanksgiving Leftovers”
It’s the best week of the year: Thanksgiving week!
Short week, long weekend and more pie than you know what to do with. JK. We’re obvi going to eat it.
What dish are you in charge of at your Thanksgiving dinner this year? The BF and I are heading to both of our families this year so I’m on the hook for six (!) pies. Seven if you count our post turkey day friendsgiving. Good thing I find pie making pretty therapeutic. (Except when I burnt the butter twice today…)
My turkey day pie marathon has officially kicked off for our annual “MergeGiving” at the office tomorrow. (Merge = our agency’s name).
Rather than make my usual pumpkin pie recipe that my coworkers have all tried, I decided to shake it up.
Which brings me to this Pumpkin Chocolate Swirl Pie. I used my Continue reading “Pumpkin Chocolate Swirl Pie”
If you thought Thanksgiving couldn’t get any better, you’re in for a big surpise. Allow me to introduce you to the ultimate Thanksgiving leftover…
Pumpkin. Pie. Milkshakes.
…because we all know you get way too full on stuffing and sweet potatoes to finish all that glorious pie.
And who could let a slice of pie go to waste?
After the strenuous day of turkey eating and wearing yoga pants, you’ll love this recipe because it’s easy as pie 😉.
Seriously…all you need is a slice of leftover pie, ice cream, and Continue reading “The Ultimate Thanksgiving Leftovers, Pumpkin Pie Milkshakes”
Halloween is right around the corner. Which means you’ve picked out a costume, chosen a spooky cocktail, and purchased a surplus of candy…but what’s the status on your epic halloween pie?!
I know halloween is typically a strictly candy holiday, but I’m of the belief that every holiday deserves a delicious pie. So, I’ve searched the internet for the most creative, funny, spooky, and boo-tiful pie ideas to help you kill it this year.
via I Wash You Dry
via veggie desserts
via Very Best Baking
Happy Halloween! Hope you eat too much candy, enjoy a creepy cocktail (or two), and step up your game with a spooky pie.
Last week I ate a pumpkin spice donut, and have been
drooling about it dreaming about it ever since. So obviously I had to solve this problem asap. I could have just made an actual pumpkin pie, but I was feeling seriously impatient. Continue reading “Fall Pumpkin Pie Cookies”
Friendsgiving is a great time to remember the pieorities in your life. Why are we thankful for pie?
- Pie will never call you fat
- Pie won’t stand you up
- Pie doesn’t judge when you take a second helping of stuffing
- Pie won’t make Wine feel like a third wheel
- Pie will always love you
Cue this year’s epic Friendsgiving, otherwise known as the pre-game to Thanksgiving—where we demolished not one, but two pie classics: pecan (courtesy of Meg) and pumpkin.
I’d love to share a beautiful photo of both pies side by side, but I’ll be completely honest with you: I have a one track mind. We served and ate all of both pies before even remembering we had a camera, so just trust me on this one.
By “all of both pies” I literally mean there was not one crumb left to photograph so you’ll have to settle for a nice photo of our Friendsgiving banner, and dream about what Meg’s pecan pie must have looked like.
Thanksgiving round two is only four days away—so happy early Thanksgiving from our pie video and this pumpkin pie recipe to your table full of turkey. Until next month!
Friendsgiving Pumpkin Pie
1 prepared double all-butter crust
6 tbsp unsalted butter
1 cup brown sugar
2 tbsp water
1/2 cup heavy cream
1/2 tsp vanilla extract
2 large eggs
2 large egg yolks
1/2 tsp kosher salt
1 2/3 cups pumpkin puree
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp ground ginger
pinch ground cloves
1 tsp molasses
2 tsp fresh lemon juice
2/3 cup whole milk
1/3 cup carrot juice
Prep the filling: In a heavy-bottomed skillet, melt the butter over medium-low heat. Continue to cook; the butter will foam and then begin to turn golden, then nut brown; whisk occasionally. When the butter is nut brown, immediately add the brown sugar, whisk, and then carefully add the water to loosen.
Bring the mixture to a boil and continue simmering until the mixture smells caramelized and starts to darken. Slowly add the heavy cream (the mixture will bubble rapidly) and whisk until smooth. Allow to cool for at least 10 minutes. Stir in vanilla extract.
Position a rack in the center of the oven and preheat the oven to 350 degrees. Place the pre-baked pie shell on a rimmed baking sheet. In a separate bowl, lightly whisk the eggs and yolks together with the salt. Set aside.
In the bowl of a food processor fitted with the blade attachment, blend the pumpkin puree with the allspice, cinnamon, ginger, cloves, molasses, and lemon juice until smooth. With the machine running on low, stream the brown-butter butterscotch through the food processor’s feed tube and process until combined. Stream in the egg mixture, followed by the milk and carrot juice; blend until smooth, stopping once or twice to scrape down the sides with a rubber scraper. Strain the filling through a fine-mesh sieve into a separate bowl, pressing through with a rubber scraper.
Pour into your pre-baked pie crust. Bake on the middle rack of the oven for 45 to 55 minutes, rotating 180 degrees when the edges start to set 30 to 35 minutes through baking. The pie is finished when the edges are set and puffed slightly and the center is no longer liquid but still quite wobbly. Be careful not to over bake or the custard can separate; the filling will continue to cook and set after the pie is removed from the oven.
Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm, at room temperature, or cool. The pie will keep refrigerated for 2 days or at room temperature.