Wednesday, November 23, 2011

Pie Spectacular

I've still not spent any time in the kitchen since I've had all the sinus-y problems  (I am beginning to feel better, thankfully) so I'm sharing this recipe from Mommy. She sent the photo and the recipe last night. She made this last year and her family declared it wonderful. I will say it must be a labor of love. Most of my recipes are pretty quick and easy, but there are times when you just need to do a little more. 

Yesterday I posted about "knitted love." I think this must be "kitchen love." If you don't knit and you don't cook, just say the words "I love you" to someone who needs to hear them today. 

Here is the email I got from Mommy last night:  
(Looks like her someone special got into the pie before she got the topping ready.)
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Make this for someone you love.  (Or maybe make it for someone you'd like to love YOU!)


PUMPKIN PIE SPECTACULAR from Southern Living November 2009
MAKES 8 Servings
HANDS-ON TIME: 20 minutes
TOTAL TIME: 3 hours, 25 minutes (including streusel and topping)

1/2 (15-oz.) package refrigerated piecrusts
2 cups crushed gingersnaps (about 40 gingersnaps)
1 cup pecans, finely chopped
1/2 cup powdered sugar
1/4 cup butter, melted
1 (15-oz.) can pumpkin
1 (14-oz.) can sweetened condensed milk
2 large eggs, beaten
1/2 cup sour cream
1 tsp. ground cinnamon
1/2 tsp. vanilla extract
1/4 tsp. ground ginger
Pecan Streusel
7 ginger thin cookies, halved  (i.e., Anna's Ginger Thins)
Ginger-Spice Topping, ground cinnamon

1. Preheat oven to 350 degrees.  Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.

2. Stir together crushed gingersnaps and next 3 ingredients.  Press mixture on bottom and 1/2 inch up sides of piecrust.

3. Bake at 350 degrees for 10 minutes.  Let cool completely on a wire rack (about 30 minutes.)

4. Stir together pumpkin and next 6 ingredients until well blended.  Pour into prepared crust.  Place pie on an aluminum foil-lined baking sheet.

5. Bake at 350 degrees for 30 minutes.  Sprinkle Pecan Streusel around the edge of crust.  Bake 40 to 45 minutes or until set, shielding edges with aluminum foil during last 25 to 30 minutes of baking, if necessary.  Insert ginger cookies around edge of crust.  Let cool completely on a wire rack (about 1 hour.)  Dollop with Ginger-Spice Topping; dust with cinnamon.

PECAN STREUSEL
MAKES About 1 cup
HANDS-ON TIME: 10 minutes
TOTAL TIME: 10 minutes

Stir together 1/4 cup all-purpose flour; 1/4 cup firmly packed dark brown sugar; 2 Tbsp. melted butter; and 3/4 cup pecans, coarsely chopped.

GINGER-SPICE TOPPING
MAKES 3 cups
HANDS-ON TIME: 5 minutes
TOTAL TIME: 5 minutes

Stir together 1 (8-oz.) container frozen whipped topping, thawed; 1/4 tsp. ground cinnamon; and 1/4 tsp. ground ginger.

1 comment:

Mary said...

Oh my! That pie looks delicious!