Thursday, January 23, 2014

Not Your Average Country Pumpkin!

Hello Sweets,

Guess what this smarty pants did this morning, I fell down the dang stairs :(  Yup queen of balance herself fell from the very top all the way to the bottom, all with a glass in my hand.  Ironically the glass made it down unscathed, me on the other hand, I'm bruised all over my left side.  Some are even raised.  Ah well what am I going to do right?  Thankfully I was already scheduled to see my doctor this afternoon, but I hadn't done any serious damage to myself besides my ego :p  Well that, and my toush hurts....a lot lol.

Yesterday I promised a trip back to the American Thanksgiving, with a sweet little treat to make the whole thing worth while!  There are staples to every Thanksgiving meal, turkey and mashed potatoes are obviously number one and two.  But that's where all roads take different turns, every family has their own special recipes, whether it's with the main meal or with dessert.  However there is always one dessert that is almost always present at any Thanksgiving meal, pumpkin pie!  Most people don't bake their own but instead buy it, but we all know that is not my style.  I personally don't particularly care for pumpkin pie so I made a coconut meringue pie for Nathan and I (and a few other family members thoroughly enjoyed it lol), but Nathan's mother and Granny both like pumpkin pie so I was going to make it for them.  In true Canuckette form I couldn't just make a traditional pumpkin pie, I had to jazz it up and make it extra special.  Trust me when I say this, it is worth the work and it tastes even better then your regular old pumpkin pie.

Pumpkin Pie Spectacular
 2C gingersnaps, crushed
1C pecans, chopped
1/2C powdered sugar
1/4C butter, melted
1 (15oz) can pumpkin puree
1 (14oz) can sweetened condensed milk
2 large eggs, beaten
1/2C sour cream
1tsp cinnamon
1/2tsp vanilla
1/4tsp ginger
7 thin ginger cookies, halved
 1/2C light brown sugar
1/2C flour
1/4C butter, firm
1/4C pecans, chopped

1)  Preheat oven to 350F.  Fit pie crust into a 9" deep dish plate; fold edges under and crimp.
2)  Stir together; crushed ginger snaps, pecans, powdered sugar, and butter.

3)  Press into bottom of pie crust and 1/2" up the sides.  Bake for 10 minutes, cool completely on a wire rack for 30 minutes.

4)  Stir together; pumpkin puree, milk, eggs, sour cream, cinnamon, ginger, and vanilla until well blended.
5)  Pour into prepared pie crust.  Place on an aluminum foil lined baking sheet, baking for 30 minutes.

6)  Mix the streusel ingredients together, and sprinkle edges of the crust.
I had a little extra pie dough, so I created a cute little pumpkin :)


7)  Bake for 40-45 minutes or until set.  Shield edges with tin foil for the last 25-30 minutes if necessary.

8)  Insert ginger cookies around edges of crust.  Cool completely on wire rack for one hour. (I chose not to add the extra cookies, it was too pretty to add anything else).
Look at those lovely layers!
Perfectly set!! Love it when it all works out
This was my first and only attempt I've made at a pumpkin pie, and I am so glad that it turned out perfectly!  The layer of sweetened pecans and ginger snaps give the pie a whole new dimension, dare I say even a more grown up twist to the traditional Thanksgiving dessert :)

My lovely Thanksgiving day duo
In addition to these two lovely sweets, I also was in charge of the gravy, potatoes, and another dinner accompaniment.  Yes I know I'm being very secretive about what it is, but that's only because I haven't blogged about it yet and I don't want to spoil it for y'all!  Y'all know that's how I do this lol, but only because I love y'all so much.

Since I have about one more week left before I have to move to my new place *happy dance*, I really need to finish up my packing.  I don't have much left to do, but I'd rather finish everything I am not using before, so that way I am pretty much done and nothing is left but my daily items.  Ah the joys of moving, worse part is the packing!  Remember to check back tomorrow for another Thanksgiving addition :)  Until next time....

Stay sweet,

Jennifer xoxoxo

No comments:

Post a Comment