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! CHERRY-APPLE CRISP

The ultimate gooey companion to vanilla ice cream, this easy-to-make crisp is loaded with tart dried cherries and apple slices, as well as apple cider, cinnamon and brown sugar. So delicious perfect for the hoilday... YUMMMY!!! ENJOY!


Makes 8 servings

Active Time: 20 minutes
Total Time: 1 hour 10 minutes


Ingredients

3 each large Granny Smith and Cortland or McIntosh apples (3 lb total), peeled, cored and sliced

3/4 cup each packed brown sugar and all-purpose flour

3/4 cup tart dried cherries

1/2 cup apple cider or juice

3/4 stick (6 Tbsp) butter, cut up

1/2 tsp ground cinnamon


Preparation

1. Heat oven to 350°F. Have ready a shallow 2-qt baking dish.

2. Mix apples, 2 Tbsp brown sugar, 1 Tbsp flour and the cherries in a large bowl. Transfer to baking dish; pour cider over apple mixture.

3. In same bowl combine remaining brown sugar, remaining flour, the butter and cinnamon until well blended. With pastry blender or fingers, mix until crumbly. Sprinkle evenly over the apples.

4. Bake 50 to 55 minutes or until top is browned and apples are tender when pierced. Place on a wire rack to cool. Serve warm or at room temperature.

Planning Tip: The apples and streusel can be prepared 1 day ahead. Refrigerate apples and streusel separately.


318 Calories Per Serving

RECIPE OF THE DAY! "STRAWBERRY CONE"

Satisfy your sweet tooth with this under-200-calorie treat.
Who says you have to skip dessert to stay lean? The following low-calorie confection lets you indulge without any of the guilt.

Makes 12 cones

1 pt (12 oz) strawberries,rinsed,hulled and halved

2 Tbsp granulated sugar

1 tub (15 oz) whole-milk ricotta cheese

4 oz cream cheese

1 cup confectioners’sugar

1/4 tsp almond extract

1 box (4 or 51/4 oz)sugar cones (12 cones)

Garnish:with chocolate mini chips and sliced strawberries

1. At least 1 day before serving, proceed through Step 3. Line a colander and a medium-size strainer with a sturdy paper towel;set each in a bowl.

2. Pulse strawberries and granulated sugar in food processor until coarsely chopped. Scrape into colander,top with a paper towel and refrigerate overnight to drain well (this is important). Clean processor.

3. Put ricotta,cream cheese and confectioners’sugar in processor; pulse until smooth.Transfer to strainer,cover with a paper towel and refrigerate overnight.

4. Just before serving: Prop cones upright in tall glasses partially filled with granulated sugar to support cones. Fold drained berries and almond extract into ricotta mixture. Spoon into a gallon-size ziptop bag. Cut 1/2 in. off a corner; pipe filling into cones and garnish.The sugar cones replace the usual pastry shells, which can be hard to make or find in stores.

Planning Tip: Prepare through Step 3 at least 24 hours, or up to 2 days, ahead. Fill cones just before serving.

Per cone Calories 188