Pumpkin Pie

Thanksgiving would not be Thanksgiving without Pumpkin Pie

It also would not be Thanksgiving without food being eaten before it was possible to get a good picture...due to myself or other people eating it so fast!

Alton Brown recipe!
http://www.foodnetwork.com/recipes/alton-brown/pumpkin-pie-recipe/index.html

Ingredients:
Crust:

• 6 oz gingersnap cookies
• 1 TBSP dark brown sugar
• 1 tsp ground ginger
• 1 oz unsalted butter, melted 

Filling:

• 16 oz Pumpkin Puree, recipe follows
• 1 cup half-and-half
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp kosher salt
• 3/4 cup dark brown sugar
• 2 large eggs
• 1 large egg yolk 

Directions:
1)Heat the oven to 350F/176C
2) Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs (or bash them together with a mallet).
3) Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.
4) Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish.
5) Bake the crust for 10 to 12 minutes.
6) Cool crust at least 10 minutes before filling.
7) Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes.
8) Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer.
9) Remove the pumpkin mixture from the heat and cool for 10 minutes.
10) Whisk the brown sugar, eggs, and yolk until smooth in a large bowl.
11) Add the pumpkin mixture and whisk until thoroughly combined.
12) Pour the prepared filling into the warm pie crust and bake until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes.
13) Cool on a cooling rack or the refrigerator for at least 2 to 3 hours before slicing.

Peanut Butter Pie

It does not photograph well, but the name should say it all. I've had this since I was a kid, so I don't think its going to give you a heart attack, but everyone else says it will.

Ingredients:
Pie Crust:

• 1.5 cups flour
• 1/2 tsp salt
• 2 tbsp sugar
• 1/2 cup oil (vegetable/canola/whatever)
• 2 tbsp milk

First Chocolate Layer

• 1/2 cup semi-sweet chocolate
• 2 TBSP margarine/butter
• 4-6 tsp water
• 1/2 cup powdered sugar

Peanut Butter Layer

• 1 cup margarine/butter
• 1 cup firmly packed brown sugar
• 1 cup peanut butter
• 12 oz frozen whipped topping (or whip your own cream)

Second Chocolate Layer

• 1 cup semi-sweet chocolate
• 2 TBSP margarine/butter
• 4-6 tsp milk
• 1 1/2 tsp corn syrup

Topping

• Frozen whipped topping (or whip your own cream)
• Peanuts

Directions:

Pie Crust:
1) Preheat the oven at 425F (218C)
2) Mix dry ingredients
3) Add liquids & mix with fork
4) Pat into a 9 inch pan with fingers
5) Bake for 10-12 mins
6) Cool completely

 First Chocolate Layer
7) In a small saucepan over low heat, melt the chocolate, butter, and water and stir constantly until smooth
8) Stir in powdered sugar and blend until smooth
9) Add additional water if necessary for desired spreading consistency
10) Spread mixture over bottom and up the sides of the crust
11) Refrigerate

 Peanut Butter Layer
12) In a medium saucepan, combine butter/margarine and brown sugar
13) Cook over medium heat until margarine is melted and mixture is smooth, stirring frequently.
14) Refrigerate 10 minutes
15) In a large bowl, beat peanut butter and brown sugar mixture at a low speed.
16) Beat for 1 minute at medium/high speed
17) Add the whipped topping
18) Mix for another minute at low speed or until it is mixed completly
19) Poor over chocolate layer
20) Refrigerate
Second Chocolate Layer
21) In a small saucepan over low heat, melt the chocolate, butter, milk and corn syrup and stir constantly until smooth
22) Add additional milk if necessary for desired spreading consistency
24) Spread mixture over peanut butter layer
25) Refrigerate for at least 2 hours

 Topping
26) Garnish with whipped topping

You can also add peanuts on the top!











Side Note: The actual recipe is half of the chocolate amounts, but I always double it. Way better.

Did I mention that this recipe is in the cookbook I made when I was 14 to be able to go to Costa Rica?