Wednesday, November 24, 2010

Pumpkin Chiffon Pie

I grew up on Pumpkin Chiffon pie rather than the traditional pumpkin pie (however, I love traditional pp, I don't think my mother did).  This is a very YUMMY pie  recipe and is SO EASY!!!

1 pie shell - you can use a graham cracker pie crust, shortbread crust, or a traditional pie crust.  I personally like it best in the traditional pie crust.

1 cup pumpkin (not the pumpkin pie mix)
1 Large instant vanilla pudding.
1/2 cup cold milk
1 tsp pumpkin pie spice
1 8 oz cool whip

Mix pumpkin, pudding, milk and spice together until it is mixed thoroughly.  Fold in Cool Whip and put in crust.  Refridgerate for a few hours until firm.

Lemon Cloud Pie

This is our FAVORITE holiday pie.  You could make it anytime, but I usually only get around to it during the holidays.  I love LEMON stuff and this is a spectacular pie.  Just lemony enough and a great texture.  My kids fight over the last piece.

1 Pillsbury Pie Crust- cook for a 1 shell pie. (450 for 9-11 min)  I poke holes in the crust with a fork all along the bottom and up the sides.  Then I line the bottom of the uncooked crust with raw pinto beans to weigh the crust down so that it doesn't bubble up.  Then I  throw the bean away when I'm done cooking the crust.

1 cup sugar
3 TBSP cornstarch
1 cup Water
1/3 cup lemon juice
2 egg yolks slightly beaten
4 oz cream cheese softened
lemon zest from 1 lemon
1/2 cup whipping cream, whipped

Combine sugar and cornstarch and mix well.  Add water, lemon juice and egg yolks.  Cook over medium heat until it boils, stirring constantly.  Boil 1 minute.  Add cream cheese and lemon peel, stirring until cream cheese is melted and mixture is smooth. Cool to room temp.  I usually stick it in the freezer to speed up the cooling time.  After the lemon mixture is cooled, add the whipped whipping cream and fold together.  Place in cooked and cooled pie shell and place in fridge for 6 hours or overnight.  Top with a dollop of whip cream and ENJOY!!

Tuesday, November 23, 2010

Pilgram Hats

This was a fun little kids treat to make for the Thanksgiving holiday.  I made the ones in this picture a few years ago.  I made some to take for Sharing Time at Church last Sunday and didn't get a picture of them. 

It's a Fudge Striped Cookie upside down.  Glue the Reeses Mini Peanut Butter Cup on upside down with yellow squirt can icing by putting the frosting around the bottom edge of the PB cup and placing it upside down on the cookie.  Make the buckle with a little more frosting and an Orange Tic Tac.  This time I didn't use an orange Tic Tac, I just used a circle of red icing.  The Tic Tacs are REALLY hard and sometimes kids crunch down on them expecting them to be candy- but they are harder than that- so this time I just used the red icing for the buckle.  I  didn't get a picture of them before they scarfed them up in Primary.

Wednesday, November 17, 2010

Thanksgiving Pumpkin Pie

THis is just a classic pumpkin pie recipe- the one that I really like.  I wanted to put it on my blog for my own recipe collection.  Soon I'm going to make this into a recipe book and so I wanted this one in for sure.

1 can pumpkin (not the pumpkin pie mix)
1 can sweetened condensed milk (not evaporated milk)
2 eggs
1tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
1/2 tsp nutmeg

1 pie crust (I just use a Pillsbury rolled up pie crust- yes, I cheat)

Unroll and flute the pie crust.  Fill crust and bake at 425 for 15 min.  Reduce heat to 350 and cook for an additional 35-40 min or until center is firm yet soft.  Cool.