RECIPE OF THE DAY! GRANDMA'S HOMEMADE PUMPKIN PIE

RECIPE OF THE DAY!GRANMAS HOMEMADE PUMPKIN PIE

This recipe I will show you how it's the best pumpkin pie I have ever had in my life. This pie is based on my Grandma's recipe that she has passed down to me, and now am sharing it with you. Grandma's pumpkin pie recipes make delicious pies that are perfect to serve on any occasion. Learn how to make pumpkin pie the old-fashioned way, from scratch.

Preparing the pumpkin filling from scratch does require a little extra effort, but compared to the taste of canned pumpkin,( which is ok to) the traditional homemade taste of these pies is worth it. They taste so good! You'll have to bake and judge for yourself.

Hope you enjoy it as much as my family does. This is a holiday favorite with a delicious taste. Bring Grandma's pie to your table, your friends and family will not believe that you made this pie your self wow them. Happy Holidays Everyone. ENJOY!!


Yield: 8 servings or 10 to 12 slices

Times:Prep time 40 min

Cook time 1 hr 0 min

Total:1 hr 40 min

Ingredients:

Crust:

3/4 cup all-purpose flour

1/2 cup cake flour

1 1/2 tablespoons granulated sugar

1/4 teaspoon baking powder

1/4 teaspoon fine salt

1/4 cup cold unsalted butter (1/2 stick), diced

1 large egg white

1/4 teaspoon apple cider vinegar

2 tablespoons ice water, plus more as needed

Vegetable cooking spray

Filling:

1 (15-ounce) can pumpkin puree

1 (12-ounce) can evaporated skim milk

3/4 cup dark brown sugar

2 large eggs, lightly beaten

1/4 teaspoon finely grated orange zest

2 tablespoons dark rum

1 tablespoon cornstarch

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon fine salt

Serving suggestion: Wedges of apples, oranges, and pears, and a few cranberries


Directions:

To make the crust:

1. In a food processor, pulse the flours, sugar, baking powder, and salt until combined. Add the butter and pulse the mixture until it resembles cornmeal mixed with pea-sized bits of butter, about 10 times. Add the egg white, vinegar, and water, and pulse 1 or 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add a couple of teaspoons of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Form the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.

2. Lightly spray a 9-inch pie pan with oil. On a lightly floured surface, roll the dough into a thin disk, about 13 inches in diameter. Transfer the dough to the prepared pie pan and trim the edges, leaving about one inch hanging over the edge. Tuck the overhanging dough underneath itself to form an edge even with the rim. Flute the edge as desired. Freeze the crust for 30 minutes.

3. Preheat the oven to 400 degrees F. Line the crust with foil and fill with pie weights. Bake on the center rack until firm and just cooked, about 20 minutes. Reduce the oven temperature to 350 degrees F. Lift the foil to remove the beans, return to the oven, and bake until golden, about 10 minutes.

4. Meanwhile, make the filling. In a large bowl, whisk the pumpkin, evaporated milk, brown sugar, eggs, orange zest, and rum. In a small bowl, combine the cornstarch, cinnamon, ginger, nutmeg, and salt. Sift the dry ingredients over the pumpkin mixture and whisk until thoroughly blended.

5. Pour the filling into the prepared crust and bake until the filling is just set but not cracked, about 1 hour. Cool on a rack, serve warm or at room temperature.

6. This is a large serving (for comparison sake) - cut pie into 10 or 12 pieces instead of 8

275 Calories per serving

RECIPE OF THE DAY! CROWN ROAST OF PORK-STUFFED

Dazzle your family and holiday guests with this beautiful, and might I add, delicious dish.
This crown roast of pork stuffed with pork sausage, apples and sage will be the stunner at your Thanksgiving or Christmas table. I first made this recipe last Christmas ... the oohs and aahs from my family and friends were a delight! In addition to the holidays, I sometimes make a crown roast for Sunday dinner. It reminds me of my childhood, when Sunday suppers were always special. ENJOY!!


Prep Time:30 mins
Cooking Time:3 hours
Serves 16-20


Ingredients

1 crown roast of pork (about 8 pounds)

1 pound ground pork

1/2 pound bulk pork sausage

3/4 cup finely chopped onion

3 tablespoons butter

1/2 cup diced peeled apple

1/4 cup finely chopped celery

1 1/2 cups soft bread crumbs

1/2 cup minced fresh parsley

1 1/2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon rubbed sage

Spiced crab apples (optional)


Directions

1. Tie roast and place on a rack in a large roasting pan. Cover the bone ends with foil. Bake at 350°F for 2 hours. Meanwhile, in a large skillet, cook the pork and sausage until no longer pink; drain and set aside. In the same skillet, sauté onion in butter until tender. Add apple and celery; cook for 5 minutes. Remove from heat. Add the cooked pork and sausage, crumbs, parsley, salt, pepper, and sage; mix well.

2. Remove roast from the oven. Carefully press a double layer of heavy-duty foil into the center of roast to form a base for stuffing. Spoon the stuffing lightly into crown. Return to oven and bake until a meat thermometer reads 160°F-170°F, about 1 hour more. Transfer to serving platter. Garnish with spiced crab apples if desired. Cut between the ribs to serve.

279 calories per serving-(1 each)