To my way of thinking one of the best things about the holidays is the traditions different family's observe year after year. I hope you will take a few minutes of your time to post your family's favorite traditions.
I love getting up early on Thanksgiving morning to enjoy a cup of coffee, read the Sun-Sentinel and go through the zillions of ads all while watching the various Christmas parades. The males in my family don't share my passion for any of the above but they do love watching the never ending football games.
Another tradition I enjoy every year is finding a different pumpkin pie recipe to bake for the big meal. Sometimes it's a hit and sometimes it's a bust but it's always fun.
Last year I used the Bourbon Pumpkin Pie recipe that was online in the Sun-Sentinel (It was excellent.) This year I found Pumpkin-Chocolate Cheesecake Pie in Better Homes and Gardens magazine. I have posted below the recipes for both of these.
Now it's your turn - please take a minute of your time and let us know some of your favorite traditions.
BOURBON PUMPKIN PIE
(Copyright 2006 by the Sun-Sentinel) DESSERT:Pie pastry for single-crust 9-inch pie1 (15-ounce) can (2 cups) pumpkin puree3/4 cup sugar2 eggs3/4 cup heavy cream3/4 cup whole milk2 tablespoons bourbon or rum11/2 teaspoons ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon ground nutmeg1/4 teaspoon saltSweetened whipped cream, to servePreheat oven to 375 degrees.On a lightly floured surface, roll out the dough, working from the center until you have a 12-inch round. Fold the dough in half and ease it into a 9-inch pie pan with the fold in the center. Unfold the dough and fit the pastry into the pan. Trim and flute the edges and prick the crust all over with a fork. Freeze at least 30 minutes.Press a sheet of foil into the bottom of the pie shell. Bake 20 minutes. Remove the foil and bake another 5 to 8 minutes, or until the crust is pale golden. If the pastry starts to puff up, press the bottom gently with a large spatula to flatten. Fill immediately or cool on a rack.In a large bowl, whisk together the pumpkin, sugar and eggs. Then whisk in the cream, milk, bourbon, cinnamon, ginger, nutmeg and salt. Pour into the pie shell.Bake 40 to 50 minutes until the filling is set at the edges and a knife inserted near the center comes out clean. Cool on a wire rack before serving at room temperature. Serve topped with whipped cream. Makes 6 to 8 servings.Per serving: 285 calories, 49 percent calories from fat, 16 grams total fat, 8 grams saturated fat, 79 milligrams cholesterol, 33 grams carbohydrates, 3 grams total fiber, 23 grams total sugars, 30 grams net carbs, 4 grams protein, 228 milligrams sodium.
Pumpkin-Chocolate Cheesecake Pie
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