4.47 / 5 Stars | 15 Reviews
by Jennifer Powell
"Deliciously different pumpkin chiffon pie with a gingersnap crust! My family has used this pumpkin pie recipe exclusively for all the 43 years I have been around! Originally submitted to ThanksgivingRecipe.com."
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from http://allrecipes.com/Recipe/Dads-Pumpkin-Chiffon-Pie/Detail.aspx?src=rss
4.33 / 5 Stars | 10 Reviews
by gerkatdu
" Cantaloupe is cooked into a custard with egg yolks, butter, flour and sugar to make the filling for this delicious pie. Then this lovely filling is poured into a pastry shell, covered with meringue, and baked."
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from http://allrecipes.com/Recipe/Cantaloupe-Pie-I/Detail.aspx?src=rss
4.64 / 5 Stars | 9 Reviews
by Mary Wood
"Like a classic pumpkin pie, but this lovely, light pie is made with pureed carrots. The custard is poured into a pie shell, sprinkled with pecans and baked. Serve with whipped cream flavored with candied ginger."
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from http://allrecipes.com/Recipe/Carrot-Pecan-Crunch-Pie/Detail.aspx?src=rss
Turkey pot pie is a great way to use up Thanksgiving leftovers: Simply Affordable OregonLive.com To streamline this recipe, I use packaged puff pastry for the crust, but store bought pie dough will work just as well. Just roll the dough out, crimp it around the skillet you cooked the filling in, and bake the potpie until the pastry is golden brown ... |
Leftovers: Sandwiches and a killer pot pie from your Thanksgiving feast Los Angeles Times Michael Voltaggio, chef at Ink, prefers a sous-vide turkey breast with chunks of melted Rouge et Noir Camembert, argula, a smear of mayonnaise and a thick layer of mostarda (Italian preserved fruit), or say...cranberry sauce? Judy Han of Mendocino ... |
4.64 / 5 Stars | 59 Reviews
by Chef John
"Classic caramel apple pie with a twist! The caramel filling sauce is poured over the lattice-top of the pie, giving it a more intense flavor."
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from http://allrecipes.com/Recipe/Chef-Johns-Caramel-Apple-Pie/Detail.aspx?src=rss
Make today delicious with recipes that will tempt your taste buds. Whether you're looking for quick dinner recipes or tasty lunch ideas, you'll find it all here — and so much more!
Make the centerpiece of your
Thanksgiving feast unforgettable!
quick & easy appetizers
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Make today delicious with recipes that will tempt your taste buds. Whether you're looking for quick dinner recipes or tasty lunch ideas, you'll find it all here — and so much more!
Make the centerpiece of your
Thanksgiving feast unforgettable!
quick & easy appetizers
top 10 chicken
bars & squares
make-ahead recipes
stuffing recipes
seasonal desserts
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In our 248th Video Recipe Stephanie demonstrates how to make Pumpkin Whoopie Pies.
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Pumpkin Whoopie Pies take two round, domed shaped pumpkin flavored cookies and sandwiches them together with a soft and creamy vanilla filling. The Whoopie Pie's origin is not clear, but they originated either in the Amish country of Pennsylvania or from New England. Although we may never know who or how someone came up with these delicious cookies, the story is that one day a creative cook had leftover cake batter and decided to make large round cookies with it. When they turned out, the cook was heard to say "Whoopie!" "Pies.". They are called "Pies", because at one time cakes were once baked in pie tins, so the two names often became interchangeable.
Whoopie Pies come in a variety of flavors, chocolate, vanilla, molasses, peanut butter, and pumpkin. While chocolate is one of my favorites, so are these Pumpkin Whoopie Pies. These cookies are wonderfully moist, soft and cake-like with a buttery pumpkin flavor. The recipe is one I adapted from "Cook What You Love" by Bob and Melinda Blanchard. However, the filling recipe is one I adapted from Wayne Harley Brachman's enjoyable book "American Desserts". This frosting has a nice vanilla flavor and is soft and creamy (like marshmallow cream) because of the addition of shortening and corn syrup. If you do not want to use shortening you can replace it with an equal amount of butter. These cookies would be nice served after a Fall or Winter meal and would also make a pleasant surprise at Thanksgiving.
To make our lives easier instead of making our own pumpkin puree we can buy canned pure pumpkin. Just make sure you do not buy the pumpkin which already has the spices added to it. However, if you want to make your own puree start by using the smaller pumpkin varieties like Sugar Pie, Baby Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). Then first cut the pumpkin in half lengthwise, remove all the seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. You do need to extract all the liquid, so strain the pumpkin through a cheesecloth lined strainer and then cool the puree before using.
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Article and Demonstration by Stephanie Jaworski
Photo and Videography by Rick Jaworski
© 2013 iFood Media LLC
Tin-paneled pie safes foiled most pests HeraldNet By later Colonial times, pies were popular for a main course when filled with meat and for dessert when made with fruit. There were no refrigerators, not even ice boxes, but a cooked pie could be safely stored for about a week if kept away from bugs ... |
4.56 / 5 Stars | 422 Reviews
by Amy
"Quick and easy, with a great non-crust topping. Try a variety of apples, mix it up..."
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from http://allrecipes.com/Recipe/All-American-Apple-Pie/Detail.aspx?src=rss
4.5 / 5 Stars | 11 Reviews
by Carol
" The crust for this heavenly pie is baked meringue that is studded with coconut and almonds. The filling is sliced, fresh peaches. The finishing touches are whipped cream and a sprinkling of toasted coconut."
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from http://allrecipes.com/Recipe/Fresh-Peach-Angel-Pie/Detail.aspx?src=rss
Make today delicious with recipes that will tempt your taste buds. Whether you're looking for quick dinner recipes or tasty lunch ideas, you'll find it all here — and so much more!
Make the centerpiece of your
Thanksgiving feast unforgettable!
quick & easy appetizers
top 10 chicken
bars & squares
make-ahead recipes
stuffing recipes
seasonal desserts
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Latif's center of holiday pie frenzy The Turlock Journal “I work in shifts of about six and a half hours and typically produce about 100 pies an hour. I like to bake them all but usually stick to fruit pies; I love it,” said Trini Garcia, a Latif's employee since the 1960s. Pumpkin and boysenberry are among ... |
Pecan pie is one of the first things we head for when it comes time to hit the Thanksgiving dessert table. This nut-filled classic is the very definition of ooey-gooey decadence, and always has been. Our version is just as rich and sugary as ever, but with one small change: we ditched the corn syrup.
Even with all the spiced lattés, pumpkin beers, nutmeg-dusted baked goods, and squash-filled treats in the world, there will always be one day of the year when we crave the real deal. Thanksgiving without pumpkin pie just wouldn't feel right. Here is our version of the classic pie, plus a few tricks to help you make it the best one you've ever had.
