Diane’s Easy & Scrumptious Pumpkin Pie

TMF Readers, with the holidays quickly approaching, I wanted to give you a few really quick recipes that will make your life in the kitchen so much easier. 

One of my great childhood memories is that of a good piece of pumpkin pie.  Needless to say, I have been indulging already by getting a jump start on my baking.  Below is my fool-proof pumpkin pie recipe.  It is lovely, quick and yummy.  Enjoy!

Ingredients:

1 frozen pie shell (or you can make your own crust if you dare venture)
1 – 16 oz can of pureed pumpkin
1 – 14 oz can of sweet & condensed milk
(you can also use evaporated milk plus 1 cup of sugar if you don’t want to use sweet & condensed milk, but I like my pie more luscious)
2 eggs
1 teaspoon of pumpkin pie spice (or, you can substitute with 1/4 teaspoon of ground cloves, 1/2 teaspoon of nutmeg, 1/2 teaspoon of ginger and 1 teaspoon of ground cinnamon).

Directions:

Preheat oven to 425 degrees.  Beat eggs, add pumpkin, sweet & condensed milk and spices and beat until smooth.  Pour batter into pie shell and bake at 425 degrees for 15 minutes.  Reduce the heat down to 350 degrees and cook for an additional 35-40 minutes.  Allow to completely cool on a baking rack and serve with whipped cream. 

Happy Holidays!

Thanksgiving Day Emergencies!

Call 911….or at least Mom or Grandma!  I know that every person responsible for the grand Thanksgiving Day meal has had their share of last-minute emergencies.  My own have been a variety to say the least.  I know Kela has had hers as well.  Last year, she took on the daunting task of going not so traditional and doing Lamb as her main course.  The lamb turned out great, but she was worried it wouldn’t be done in time.  My worst experience came when I cooked my first Thanksgiving meal.  I left the bag with the giblets, heart, etc. in the turkey and baked it right along with Mr. Tom Turkey….I had no idea there was  a bag in the turkey, why would I?  It was my first time cooking.

Many friends of mine have made the god awful mistake of not thawing the Turkey out in time, burning the Turkey and even running out of Turkey!  So, readers, let us in on your secrets.  What was your craziest 911 Thanksgiving emergency?  We’d love to hear them and might even have a few tips and tricks for you as well.

So, for all you cooks out there, I can’t wait to hear your funny stories.

Happy Gobbling!

Diane

Easy Thanksgiving Recipes

Turtle Pumpkin Pie

With Thanksgiving right around the corner, I thought I would share with you readers a few recipes that I make for my family during the holidays.  For those of you who don’t know me personally, I am a foodie.  I love to cook for my family, my friends and my colleagues.  I will be putting out more recipes as the weeks come near to the Holidays; a few are my own original creations and a few I have been given by friends over the years.  I hope you enjoy!

Turtle Pumpkin Pie

¼ cup plus 2 Tbsp. carmel ice cream topping, divided
1 graham cracker pie crust
½ cup plus 2 Tbsp. chopped pecans, divided
2 packages (3.4 oz. each) jello flavored instant pudding
1 cup of cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
½ tsp. ground nutmeg
1 tub (8 oz.) Cool Whip, thawed and divided

Pour ¾ cup carmel topping into crust; sprinkle with ½ cup nuts.
Beat pudding mixes, milk, pumpkin and spices with whisk until blended.  Stir in 1½ cups Cool Whip and spoon into crust.
Refrigerate 1 hour and then top with remaining Cool Whip, carmel and nuts just before serving.

The day after Thanksgiving, I usually make a yummy Hashbrown Casserole for the next night’s dinner with the leftover turkey or ham, it’s really simple.

Leftover Turkey or Ham Hashbrown Casserole

Leftover ham or turkey cut or torn into pieces
1 package of frozen country hashbrowns
2 small 10 oz. cans of Cream of Chicken or Cream of Mushroom (your
preference) soup.
2 8 oz. packages of Monterey Jack/Colby Cheese
1 small bag of mixed frozen vegetables

Directions

Combine hashbrowns, soup, vegetables and 2 cups of cheese together and place in a lightly sprayed 10×13 inch glass baking dish.  Cover with tin foil and bake for 45-50 minutes.  Uncover and cover with remaining cheese.  Place back in oven to melt cheese.  Let stand 10 minutes and serve.

Peace & Blessings,
Di