Squash is now in season and Thanksgiving is coming up. What better way to prepare than by making a pumpkin pie?
I will be honest with you guys … until last year I have never tasted pumpkin so this year I decided to experiment and try different recipes that call for pumpkin. I came to the conclusion that even though my Vegetable Curry came out delicious, I personally prefer eating pumpkin in my sweet desserts.
I subscribed to several food magazines and online websites and have been overwhelmed with the many pumpkin recipes I have seen. I read a bunch of pie recipes and although they are all very similar they often each have a unique twist.
I made one big pie and then several mini ones. Most recipes call for the flaky dough but I wanted to try it with graham cracker crust and see how it would come out. I had several of my friends taste it and they gave my recipe “two thumbs up”.
So here goes:
- 1 large and 5 mini Graham Cracker Pie Crusts
- One 15oz can of Pumpkin
- One 12oz can of Evaporated milk
- 2 Eggs lightly beaten
- 3/4 cup Sugar
- 2 tsp Cornstarch
- 1 tsp Cinnamon
- ¼ tsp Nutmeg
- ¼ tsp Salt
- 2 drops Vanilla Extract
- Preheat the oven to 425 degrees F.
- In a small bowl combine the sugar, salt, cinnamon, nutmeg and cornstarch.
- Beat eggs lightly in a large bowl add the vanilla extract.
- Stir in pumpkin and sugar-spice mixture.
- Gradually stir in evaporated milk.
- Pour into pie crusts and carefully put them in the oven.
- Bake for 15 minutes then reduce the temperature to 350 degrees F. Once the crust begins to brown cover the edges so they won’t burn then continue to bake. Bake for about 45 minutes or until toothpick comes out clean.
- Let the pies cool and then serve alone or with whip cream. Refrigerate the pies.
Mini Pumpkin Pies
FOOD FOR THOUGHT:
“Vegetables are a must on a diet; I suggest carrot cake, zucchini bread, and pumpkin pie.”
~ Jim Davis
Speak to you soon,
Chocolate Covered Pretzel Rods
For those of you who love that sweet and salty combo this is the perfect treat for you. I happen to love making these not only because they are quick and easy but because they come out looking sooo pretty.
You can use different toppings and be as creative as you would like. This time I used milk chocolate to cover the pretzel rods and for the toppings I dipped the pretzels in colored sprinkles and chopped walnuts. I recommend using large pretzel rods since they are much easier and faster to make. Any flavor chocolate like white or dark chocolate works just as well.
Here are some additional topping suggestions:
- Chopped nuts such as pistachios, almonds and peanuts
- Coconut shavings
- Chocolate drizzle
They are a lot of fun to make, especially with kids. You can serve them as a decorative dessert for a bridal shower, brunch or snack to serve guests on Shabbat afternoon. These are also very cute if packaged nicely and placed in a gift basket such as in Mishloach Manot on Purim.
If you make them let me know how they come out and what interesting toppings you used!
So have fun and enjoy these delicious snacks!
My chocolate covered pretzel rods:
- 1 package (12 oz) milk chocolate chips or chopped chocolate
- 1 tbsp margarine or butter
- 2 dozen pretzel rods
- Colorful Sprinkles and Chopped walnuts
1. Prepare a baking sheet by lining it with aluminum foil.
2. Combine the chocolate chips or chopped chocolate and the margarine/butter in a large microwave-safe bowl, and microwave until the chocolate is melted, mixing after every 20 seconds.
3. If dipping pretzel rods, hold the rod by one end and dip it into the melted chocolate covering the pretzel half way. Lightly shake the chocolate-dipped pretzel to remove excess chocolate. If you are using sprinkles and chopped nuts sprinkle them on when the chocolate is still wet. Then place the pretzel rods onto the prepared baking sheet.
4. Place the pretzels in the refrigerator for about 30 minutes to an hour to set the chocolate and then you can plate them or package them.
Covered Covered Pretzels
FOOD FOR THOUGHT:
“Forget Love I’d Rather Fall in Chocolate”
Speak to you soon,