Posts Tagged With: pie

The Last Minute Pumpkin Pie

Pumpkin Pie | The Mountain KitchenI know, I know, Thanksgiving is over and you’re sick and tired of everything pumpkin, but I just had to share my first experience making pumpkin pie from scratch, well almost…

It has been two years since I had a pumpkin pie on Thanksgiving and it seems that every time I went into our local farmers’ market those little pie pumpkins would taunt me every time. Well, I broke down and bought one of those little dudes and took him home to make a pie. I used a Nancy Fuller recipe. She has a show that I record called “Farmhouse Rules”. It is a fairly new show, so if you haven’t seen it check it out. She’s a hoot!

Here’s how I made pumpkin pie from scratch, minus the damned crust (After my latest experience with pastry dough, I am not ready for that again, yet):

Pumpkin Pie

  • Servings: 8
  • Difficulty: easy
  • Print

Pumpkin Pie | The Mountain Kitchen

Ingredients:

Pumpkin:

  • 1 medium sugar pumpkin (about 3 pounds)
  • Canola oil, for oiling pumpkin

Easy Pie Crust:

  • Store bought pie crust

Filling:

  • One 14-ounce can sweetened condensed milk
  • 1/2 cup whipping cream
  • 2 tablespoons cornstarch
  • 2 tablespoons molasses
  • 2 tablespoons canola oil
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3 large eggs

Directions:

  1. Preheat the oven to 375 degrees F.Pumpkin Pie | The Mountain Kitchen
  2. Remove the stem from the pumpkin and scrape out the insides, discarding the seeds.
  3. Cut the pumpkin in half and lay the pieces cut-side down on a baking sheet lined with aluminum foil. Rub canola oil all over the skin. Bake until fork-tender, about 1 hour. Let cool.Pumpkin Pie | The Mountain Kitchen Pumpkin Pie | The Mountain Kitchen
  4. Blind bake the pie crust according to package directions. Once the crust is done, remove it from the oven and reduce the oven temperature to 350 degrees F.
  5. Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Pumpkin Pie | The Mountain Kitchen
  6. Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
  7. Pour the filling into the crust and bake until the filling is set in the center, about 1 hour.Pumpkin Pie | The Mountain Kitchen
  8. Transfer the pie to a rack and cool for at least 30 minutes. Serve at room temperature or chilled.Pumpkin Pie | The Mountain Kitchen

I know that dumping pumpkin out of the can is easy, but roasting a pumpkin to prepare for this pie really was simple. This recipe was great! The pie came out velvety smooth and cooked to perfection. Of course, my sweet husband doesn’t like it. I ended up sending some to my step-son who thought is was pretty good too. Turns out pumpkins are good to eat and not just good for rolling down hills. 😉

Do you like pumpkin pie? Have you ever made it from scratch?

DMS

Categories: Sweet Tooth Recipes, The Mountain Kitchen Recipes | Tags: , , , , , | 25 Comments

Meatless Monday ~ The Tomato Tart and The Unexpected Pie

David and I have been enjoying heirloom tomatoes for the first time this summer. If you can get past the way they look they are really delicious and have a much more intense flavor that your normal “Better Boy” or “BeefSteak” varieties. I’ve got to be honest, some of those heirloom tomatoes are just down right ugly and are not very appetizing. Do you have that problem too?

Anyway, since discovering the PERFECT PIE CRUST recipe, when I made that cherry pie for the Fourth of July, I decided to revisit a Spinach and Tomato Tart I made for Meatless Monday, last year. If you click on the link I just gave you that leads to the old recipe, you will notice I originally used a store bought pie crust to make my tart. This time I wanted to use the new recipe for pastry dough and make this tart again with a more tasty crust. I was also hoping to improve on the presentation. The first time I made this tart, I cut it while it was too hot and it just didn’t look all that appetizing (How embarrassing!).

TMK-MM-TARTDoughI made the pie crust the day before, covered it in plastic and placed it in the refrigerator, until time to make the tart. The recipe makes two 10″ pie crusts. My original plan was to make the crust for the tart and save the unused 1/2 of the dough for a pie for a dessert this coming weekend.

Things to did not go as planned. I wanted to use an actual tart dish this time. The problem was that the tart dish was not deep enough and didn’t hold as much filling as the dish I used last time I made this tart. My plan fell apart when I started pouring in the egg mixture into the tart. It was about to overflow and I hadn’t even added the tomatoes yet!

I paused for a moment to think about what I was going to do. Then, I quickly opened a utensil/gadget drawer and pulled out the turkey baster. Using the turkey baster, I siphoned out enough of the egg mixture from the tart to allow me to put the tomatoes in the tart. I didn’t expect was having left over filling and tomato. What was I going to with the rest of the filling and tomato slices? Luckily, I had already blind baked the second crust, with the intention of using it for a dessert pie. Not anymore!! I pulled out some parmesan cheese, feta cheese and some Caesar dressing from the fridge and concocted a tomato pie! Here are the two recipes for you to try. Oh, and don’t worry, they are portioned out properly so you won’t run into the same issues I did. 😉

Spinach Tomato Tart

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients:

  • 1 (10 inch) pie crust – Click HERE to try the Prefect Pie Crust recipe
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 small onion
  • 1 (9-ounce) bag of baby spinach
  • 2 large eggs
  • 1/2 cup half-and-half
  • salt and pepper to taste
  • 1/2 teaspoon dry mustard
  • 2 (8-ounce) packages of Swiss cheese
  • 2 sliced tomatoes, sliced 1/4″ thick

Directions:

  1. Preheat oven to 450°.TMK-MM-TARTrolldough
  2. Roll dough into a 10″ circle. Fit crust into a 9″ tart dish. Prick the bottom of the crust with a fork. Bake for 8 minutes. Set aside to cool.
  3. Reduced oven temperature to 375°.TMK-MM-TARTSpinach
  4. In a large skillet, heat butter and olive oil over medium heat until butter is melted. Add garlic; cook for 1 minute, stirring constantly. Add onion and sauté for 8 to 10 minutes, until onion is tender. Add spinach, in batches, stirring constantly, until spinach is wilted and all liquid is evaporated. Remove from heat. Dump the spinach into a sieve to cool and drain any excess moisture out.
  5. In n a medium bowl, whisk together eggs, half-and-half, salt, pepper, and mustard.TMK-MM-TARTAssemblyTMK-MM-TARTPieBake
  6. Lay a single layer of Swiss cheese on the bottom of the crust. You made need to tear to ensure the pie crust is covered as much as possible. Layer spinach mixture on top of cheese. Pour egg mixture over spinach. Place tomatoes in the mixture. Sprinkle tomatoes with salt and pepper. Top with cheese slices.
  7. Bake for 30 – 35 minutes, or until middle is set. Let cool for 10 -15 minutes before serving.

TMK-Tomato-Tart-Slice

Tomato Pie

  • Servings: 6-8
  • Difficulty: easy
  • Print

TMK-MM-TomatoPie

Ingredients:

  • 1 (10 inch) pie crust – Click HERE to try the Prefect Pie Crust recipe
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 small onion
  • 1 (9-ounce) bag of baby spinach
  • 2 large eggs
  • 1/2 cup half-and-half
  • 2 tablespoons Caesar dressing
  • salt and pepper to taste
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • 2 sliced tomatoes, sliced 1/4″ thick
  • 1/2 cup Parmesan Cheese, divided
  • 2 ounces feta cheese, crumbled

Directions:

  1. Preheat oven to 450°.TMK-MM-TARTrolldough
  2. Roll dough into a 10″ circle. Fit crust into a 9″ pie pan and crimp edges of the crust. Prick the bottom of the crust with a fork. Bake for 8 minutes. Set aside to cool.
  3. Reduced oven temperature to 375°.TMK-MM-TARTSpinach
  4. In a large skillet, heat butter and olive oil over medium heat until butter is melted. Add garlic; cook for 1 minute, stirring constantly. Add onion and sauté for 8 to 10 minutes, until onion is tender. Add spinach, in batches, stirring constantly, until spinach is wilted and all liquid is evaporated. Remove from heat. Dump the spinach into a sieve to cool and drain any excess moisture out.
  5. In n a medium bowl, whisk together eggs, half-and-half, dressing, salt, pepper, oregano & basil.
  6. TMK-MM-TARTPieBakeSpread out 1/4 cup of the parmesan cheese onto the bottom of the cooled crust.  Place tomatoes on top of the cheese, then sprinkle tomatoes with salt and pepper. Pour egg mixture over the tomatoes.  Top with remaining 1/4 cup parmesan cheese and sprinkle with the feta cheese.
  7. Bake for 30 – 35 minutes, or until middle is set. Let cool for 10 -15 minutes before serving.TMK-Tomato-Pie-Slice

Both the Tart and the Pie were delicious, even if the pie was unexpected. 😉

DMS

Categories: Meatless Monday Recipes | Tags: , , , , | 4 Comments

Coconut Cream Pie

Slice

I try to stay away from making sweets, because the two of us will gorge ourselves on whatever it is and we sure don’t need the extra calories. But every once in a while I have an urge to make dessert. This weekend I made a coconut cream pie. It is a recipe I have used many times. If you like coconut you should definitely try this recipe.

Here’s how you make it:

Coconut Cream Pie

Baked Pie crust
2/3 Cup Sugar
1/4 cup Cornstarch
1/2 Teaspoon Salt
3 Cups Whole Milk
4 Large Egg Yolks
2 Tablespoons Butter
1 Bag 7 Oz. Flaked Coconut
2 Teaspoons Vanilla Extract
1 Cup Whipped Cream (RECIPE TO FOLLOW)

  1. Prepare Baked Pie Crust.
  2. Beat egg yolks with fork in small bowl. Mix sugar, corn stratch and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  3. Immediately stir at least half of the hot mixture gradually into egg yolks; stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter, vanilla and1 cup of coconut. Pour into pie shell. Press plastic wrap onto filling. Refrigerate about 2 hours or until set.
  4. Remove plastic wrap onto filling. Top pie with Sweetened Whipped Cream and remaining coconut. Immediately refrigerate any remaining pie after serving.

Sweetened Whipped Cream

For 1 Cup Whipped Cream: Beat ½ cup heavy whipping cream and 1 tablespoon granulated or powdered sugar in chilled small bowl with electric mixer on high speed until stiff.

Pie

So good that even Ashes wanted in!

So good that even His Royal Highness wanted pie!

Categories: Sweet Tooth Recipes | Tags: , , , , | 3 Comments

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