another pie question

14 years ago

I am making pumpkin pies...I really want to dress up a little.

Any ideas of ingredients to add? Or should I leave well enough alone?

I keep thinking Heath Bar bits...is that too weird of a texture mix?

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Comments (7)

kacram
14 years ago
I think I would leave well enough alone.
I hate heath bars, so that could be coloring my opinion! lol
matti5
14 years ago
Most people look forward to traditional pumpkin pies, so that is the way I'd go. If you are making several then you could change one up. I always add designs on top of my pie with extra pie crust. Maybe in addition to the pumpkin pie you could do the Libby's pumpkin roll. Still the pumpkin flavor, but the cream cheese adds a different element. So yummy!
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Sorbets. Which? SORBET AU CABERNET 1 1/2 c Sugar 1 c Chilled fresh lemon juice 1 1/4 c Cabernet Sauvignon 4 Garnish peeled & sliced thin -kiwi 1 c Water 2 lb Red seedless grapes (Makes about 1 quart.) Combine sugar, wine and water in saucepan and simmer 5 minutes, stirring until sugar is dissolved. Chill. Crush grapes* in processor, then squeeze through cheesecloth to obtain 2 1/2 cups juice. Add grape and lemon juices to syrup. Process in ice cream maker. Arrange kiwi fruit and scoops of sorbet on individual dessert plates. Best made within 24 hours of serving. *Can substitute green seedless. Blackberry Cabernet Sorbet Recipe Ingredients: 1 pound blackberries (fresh is best, frozen is OK) 1 cup cabernet sauvignon 1/2 cup sugar 1 teaspoon lemon juice Turn this recipe into a puzzle! [click] Directions: Puree the blackberries, then put the mixture through a sieve to remove the seeds. Combine the strained berry juice, wine, sugar and lemon juice in a saucepan, and cook over medium heat until the sugar is dissolved. Freeze according to the directions for your ice cream freezer, or place in a shallow pan in the freezer. If your freezer is too warm to get the sorbet to harden, substitute water for a portion of the wine in your next batch. This recipe from CDKitchen for Blackberry Cabernet Sorbet serves/makes 4
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morz8 - Washington Coast
14 years ago
When I've make pumpkin pie, I want to serve traditional pumpkin style. My tweak is to use fresh heavy cream in place of canned milk for a very rich custard. Sorry, but I don't see a benefit to adding 'chewy' bits to a custard...

If you aren't serving to fans of traditional pumpkin, I've made this one from Southern Living and had no complaints, but haven't served it for years - It's a good pumpkin dessert, just not a family style holiday pie IMO. When I see it on a buffet table, I don't take any myself...

Pumpkin Streusel Pie

1 unbaked pastry shell, 9-inch
1 can (16 ounces) pumpkin
1 can sweetened condensed milk
2 eggs, beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Pecan Streusel Topping
1/2 cup firmly packed light brown sugar
1/2 cup flour
1/4 cup firm butter
1/4 cup chopped pecans

Heat oven to 400. combine pumpkin, sweetened condensed milk, eggs, spices, and salt; blend well.

Streusel topping: Combine brown sugar and flour; cut in the butter until crumbly. Stir in chopped pecans. Set aside.

Pour pumpkin mixture into the unbaked shell. Bake 15 minutes.

Reduce oven temperature to 350. Bake 25 minutes longer. Sprinkle streusel topping over pie. Continue baking at 350 for 15 to 20 minutes longer until golden brown and the filling is set.
jel48
14 years ago
I've used pecan halves to 'decorate' the top before.
vala55
14 years ago
The only complaint I have heard in my life regarding TD dinner was changing something. The man was very vocal about it. Your family is probably more polite than my in laws. I called him on it. All the work women had done for the holiday dinner and someone complained.
Sally Brownlee
Original Author
14 years ago
I should probably stick to regular pumpkin pie. Its a good, safe bet. I can experiment at home...

I was looking at a similar recipe that morz8 posted above, except this one added apple butter.
kayjones
14 years ago
You COULD drizzle real maple syrup to the top - oh, SO GOOD!

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another pie question

Comments (7)

kacram

matti5

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morz8 - Washington Coast

jel48

vala55

Sally Brownlee
Original Author

kayjones

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another pie question

Comments (7)

kacram

matti5

Related Discussions

morz8 - Washington Coast

jel48

vala55

Sally BrownleeOriginal Author

kayjones

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Sally Brownlee
Original Author