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Fun Halloween Pie

In Desserts, Creams & Sauces, Holidays, Pies & Sweet Tarts On October 12, 2023 0 Comments


Prep time: 10 minutes
Bake time: 15 minutes at 425°F and 45 minutes at 350°F
Makes: One 9-inch pie

Every year, pumpkin pies can become redundant, routine and plain boring, right? This year, for Halloween, I decided to change the “look” of my pumpkin pie by adding some decoration to it. I hope you make this Halloween pie – it’s so easy and fun!

Ready-made, frozen pastry for one 9-inch pie (thaw per manufacturer’s directions & set in a 9-inch pie plate)
2 large eggs
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground pumpkin pie spice
1/2 teaspoon salt
One can (16 ounces) pureed pumpkin
One can (12 ounces) evaporated milk
Halloween pumpkin face sticker decorations
ready-made whipped cream

1. Set oven rack in middle of oven; heat the oven to 425°F.

2. Using 2-inch wide aluminum foil strips, cover edges of pastry in pie pan.

3. With a fork, poke a few holes in bottom of pastry; set aside.

4. In a blender, combine the eggs, sugar, spices, salt, pureed pumpkin and evaporated milk.

5. Blend until ingredients are combined and look uniform; set aside.

6. Pour the blended, liquid ingredients in pie pan.

7. Gently transfer the filled pie pan to a rack set in middle of oven.

8. Bake for 15 minutes. After 15 minutes, lower oven temperature to 350°F.

9. Bake for an additional 30 minutes. During last 5 minutes of baking, carefully remove and discard the aluminum foil strips.

10. After 30 minutes of baking, using oven mitts, carefully transfer the pie to a cooling rack or wooden board. Let pie cool completely.

11. When pie is cool, refrigerate it for 3 hours or overnight.

12. At serving time, decorate the pie by transforming it into a pumpkin face!

13. Set it on table for all to admire. When ready to serve, remove stickers, slice the pie and serve on individual plates.

14. Garnish each slice with whipped cream. Enjoy!
Text & Photograph ©2023 Nancy DeLucia Real

Pumpkin-Walnut Pancakes

In Breads, Crêpes, Pancakes & Puddings, Holidays On November 26, 2013 0 Comments

For me, the most comforting part of a holiday is when I start my day with a great cup of coffee and a delicious breakfast. This Thursday (Thanksgiving Day), have your family wake up to these luscious pumpkin-walnut pancakes. Add some pure maple syrup and enjoy the moment. Happy Turkey Day!

Prep time: 10 minutes
Cook time: 10 minutes
Makes: Six to eight 5-inch pancakes

1 large egg
1 cup plus 2 tablespoons milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/4 cup canned pumpkin
3 tablespoons chopped walnuts
1 tablespoon granulated sugar
1 tablespoon brown sugar
1 cup plus 1 tablespoon unbleached, all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Dash ground nutmeg
100% pure maple syrup (any brand)

1. In a 2 or 3-quart mixing bowl, combine the egg, milk, oil, vanilla extract, pumpkin, walnuts and the sugars.

2. Using a wire whisk or a fork, mix until ingredients are uniform.

3. Stir in the remaining ingredients – do not overmix.

4. On medium-high setting, heat a non-stick skillet (or a pancake griddle).

5. Once the skillet or griddle is heated, lower the setting.

6. Butter the skillet or griddle.

7. Immediately add 1/4-cup of the pancake batter onto the skillet or griddle, letting it spread to a 5-inch circle.

8. Continue forming 5-inch pancakes, leaving a one-inch space in between each one.

9. Cook the pancakes for about 2 minutes per side or until underside is light golden brown when lifted with a spatula.

10. Immediately serve the hot pancakes with pure maple syrup.

Note: Dollar-size pancakes are shown in photograph.

Text and Photograph ©2013 Nancy DeLucia Real