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schizoauthoressSo we're spending Thanksgiving with Richard's family. They don't know I'm making two pies for them, but I'm making two pies for them. ^_^ I'm baking the crust of a pumpkin pudding pie right now, and later I'll be doing a lattice-top cherry pie (that will stay unbaked until tomorrow, so it will be warm and ready for dinner/dessert.
This will be my first Thanksgiving spent without my family. Even when I lived in my own apartment, I was close enough to my mom that not coming over for Thanksgiving would be a terrible insult. And Dad's family was an hour away.
I'm hoping that next year we'll have enough money for two tickets up to Washington and Richard will have the day off again. But it's not likely...he does try to work on holidays for the overtime/holiday pay.
In any case, you all know what's coming with a Domesticated Dani entry...a recipe! Won't keep you waiting any longer:
Easy Pumpkin Pudding Pie
14 graham cracker squares, crushed
1/3 cup melted butter
1 pkg. (4 serving) vanilla pudding mix
1 1/2 cup milk
1 can (15 oz.) prepared pumpkin
1 tbsp. + 1 tsp. sugar
1 dash each cloves, ginger, and nutmeg (or to taste)
Mix together graham crackers and melted butter, press into pie pan. Bake crust at 325 degrees for 15 minutes. Let cool.
Beat together pudding mix and milk according to packaged directions. Stir in spices and pumpkin until well blended. Pour filling into crust. Cover and refrigerate until set.
And for the vegans on my list:
Tofu Pumpkin Pie
1 16-ounce package of silken tofu, drained
1 15-ounce can unsweetened pumpkin puree
¾ cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
Preheat oven to 425 degrees.
Using a mixer on low speed, blend tofu and pumpkin until combined and orange-colored. Add sugar and vanilla and blend until well combined. Add remaining ingredients and stir by hand until they are well integrated. Pour into 9-inch pie shell. Place pie shell on a baking tray, which goes into the oven.
Bake at 425 for 15 minutes, then reduce heat to 325 degrees. Bake for about 45 minutes, until filling is nearly set. You may also notice slight cracks, which is a good indication that filling is set.
Remove from oven and cool about 1 hour. Cover with foil and place in refrigerator until cold, at least one hour. Best served cold.
ETA: Two cups of milk was too much for the pie I made. It never set properly. So I reduced the milk by a half cup. That should work out fine.
This will be my first Thanksgiving spent without my family. Even when I lived in my own apartment, I was close enough to my mom that not coming over for Thanksgiving would be a terrible insult. And Dad's family was an hour away.
I'm hoping that next year we'll have enough money for two tickets up to Washington and Richard will have the day off again. But it's not likely...he does try to work on holidays for the overtime/holiday pay.
In any case, you all know what's coming with a Domesticated Dani entry...a recipe! Won't keep you waiting any longer:
Easy Pumpkin Pudding Pie
14 graham cracker squares, crushed
1/3 cup melted butter
1 pkg. (4 serving) vanilla pudding mix
1 1/2 cup milk
1 can (15 oz.) prepared pumpkin
1 tbsp. + 1 tsp. sugar
1 dash each cloves, ginger, and nutmeg (or to taste)
Mix together graham crackers and melted butter, press into pie pan. Bake crust at 325 degrees for 15 minutes. Let cool.
Beat together pudding mix and milk according to packaged directions. Stir in spices and pumpkin until well blended. Pour filling into crust. Cover and refrigerate until set.
And for the vegans on my list:
Tofu Pumpkin Pie
1 16-ounce package of silken tofu, drained
1 15-ounce can unsweetened pumpkin puree
¾ cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
Preheat oven to 425 degrees.
Using a mixer on low speed, blend tofu and pumpkin until combined and orange-colored. Add sugar and vanilla and blend until well combined. Add remaining ingredients and stir by hand until they are well integrated. Pour into 9-inch pie shell. Place pie shell on a baking tray, which goes into the oven.
Bake at 425 for 15 minutes, then reduce heat to 325 degrees. Bake for about 45 minutes, until filling is nearly set. You may also notice slight cracks, which is a good indication that filling is set.
Remove from oven and cool about 1 hour. Cover with foil and place in refrigerator until cold, at least one hour. Best served cold.
ETA: Two cups of milk was too much for the pie I made. It never set properly. So I reduced the milk by a half cup. That should work out fine.