For Thanksgiving, husband and I are going to his parents’ house. They’re taking care of all the turkey, stuffing, gravy, random munchies/relish dishes, and other things.
I’m making (from scratch, including pie shells, not including pumpkin goo in a can):
- 2 pumpkin pies with ginger snap pie shell
- 1 pecan pie with graham cracker pie shell
- 1 batch of iced pumpkin cookies
- 2 pumpkin rolls
- mashed potatoes (probably garlic & parsley mashed potatoes)
- deviled eggs
Here are the recipes I’m using for the pies, crusts, cookies, and rolls. You don’t get my mashed potato or deviled egg recipes, because they’re mine and umm I make them up as I go along.
The Libby’s stuff can be found on pumpkin goo cans.
LIBBY’S® Famous Pumpkin Pie
Ingredients:
* 3/4 cup granulated sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 2 large eggs
* 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
* 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
* 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Directions:
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
http://www.verybestbaking.com/recipes/detail.aspx?ID=18470
Pecan Pie
Ingredients:
* 3 large eggs
* 1 cup sugar
* 1/2 teaspoon salt
* 2 Tbsp melted butter
* 1 cup light corn syrup
* 1 1/4 cup pecans
* 1 tsp Vanilla
* 1 unbaked 9″ pie shell
Preheat oven to 375º F, beat eggs, vanilla, sugar & salt. Add butter & syrup & mix in pecans. Bake 40-45 minutes in pie shell.
http://www.culinarycafe.com/Pies-Pasteries/Pecan_Pie.html
Graham Cracker Crust Recipe
Ingredients:
1 1/2 cup crushed graham crackers
1/4 cup sugar
5 tablespoons melted butter
Directions:
Mix the graham crackers and sugar, then add butter and mix with a fork until completely moistened. Press mixture into the bottom and up 1/3rd of the side of a 9-inch pie pan. Refrigerate for 1 hour.
Variations:
Substitute any of the following for the graham crackers: ginger snaps, chocolate wafers , cinnamon graham crackers.
http://mixes.cdkitchen.com/recipes/recs/4/Basic_Graham_Cracker_Crust3616.shtml
LIBBY’S® Pumpkin Roll
Ingredients:
Cake:
* 1/4 cup powdered sugar (to sprinkle on towel)
* 3/4 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3 large eggs
* 1 cup granulated sugar
* 2/3 cup LIBBY’S® 100% Pure Pumpkin
* 1 cup walnuts, chopped (optional)
Filling:
* 1 pkg. (8 oz.) cream cheese, at room temperature
* 1 cup powdered sugar, sifted
* 6 tablespoons butter or margarine, softened
* 1 teaspoon vanilla extract
* Powdered sugar (optional for decoration)
Directions:
For cake:
Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
For filling:
Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
http://www.verybestbaking.com/recipes/detail.aspx?ID=32372
Iced Pumpkin Cookies
Ingredients:
Cookies:
* 4 cups all purpose flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 2 teaspoons ground cinnamon
* 1 teaspoon allspice (I’m substituting more cinnamon, and some clove.)
* 2 cups vegetable shortening (Substituting butter.)
* 2 cups granulated sugar
* 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
* 2 large eggs
* 4 teaspoons vanilla extract, divided
* 2 cups raisins
* 1 cup nuts, chopped
Icing:
* 2/3 cup butter, softened
* 3 teaspoons to 4 rum extract (Substituting real rum, different amount.)
* 4 cups powdered sugar
* 1/2 cup NESTLÉ® CARNATION® Evaporated Milk
Directions:
Cookies:
Preheat oven to 350° F.
Combine flour, baking powder, baking soda, salt, cinnamon and allspice in medium bowl. Beat shortening and granulated sugar in large mixer bowl for 30 seconds. Add pumpkin, eggs and 2 teaspoons vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined. Stir in raisins and nuts. Drop by rounded teaspoons onto ungreased baking sheets.
Bake for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Spread each cookie with frosting.
Icing:
Beat butter, rum extract and remaining vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and evaporated milk until smooth (icing will be thin).
http://www.verybestbaking.com/recipes/detail.aspx?ID=5243
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