Pumpkin Oatmeal Cookie Crust Pie

Mixing two favorites, pumpkin pie and chewy oatmeal cookies. Yum!

Pumpkin Oatmeal Cookie Crust Pie

        Pumpkin Oatmeal Cookie Crust Pie 1          Pumpkin Oatmeal Cookie Crust Pie 2

Oatmeal Cookie Crust:
1/3 cup sugar
1/3 cup brown sugar
3/4 cup flour
3/4 cup oats
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp salt
1/3 cup cold butter, cut in chunks
1 egg

Pumpkin Filling:
1 (15oz) can pumpkin
1 (14oz) sweetened condensed milk
2 eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt

Preheat oven to 400°. In large bowl, stir together sugar, brown sugar, flour, oats, cinnamon, cloves, ginger, and salt. Cut butter into dry mixture, until crumbly. In small bowl, whisk egg. Add egg to oat mixture and stir just until comes together, but still a bit crumbly. Measure out 1/2 cup of crust mixture, set aside. Press remaining crust mixture into a well sprayed 9″ deep dish, 9½”, or 10″ pie plate, covering bottom and up sides. Lay foil inside with pie weights, rice or beans to keep the pie shell shape during baking. Bake 12 minutes.

While shell is baking, mix filling. In large bowl, whisk together pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, cloves, and salt.

Remove pie shell from oven and with hot pad, press down on weights (rice or beans) to help reshape the shell if shape has changed a little during baking. Let crust sit 5 minutes. Gently remove foil with weights from inside of oatmeal shell. Pour pumpkin filling mixture into shell. Return to oven and bake 15 minutes at 400°. Reduce heat to 350° and bake 15 minutes. Remove pie from oven, evenly sprinkle reserved oatmeal cookie mixture over top of pumpkin filling. Return to oven for 15 more minutes. Watch pie during baking, at some point you will need to cover edge with pie shell ring or ring of foil to prevent from getting too brown. Cool completely for filling to set up and slice cleanly. Serve with sweetened whipped cream.

More Pies…

Harvest Apple Pie   Double Coconut Cream Pie   Eggnog Cream Pie   Chocolate Swirl Pumpkin Pie

Chocolate Fudge Pie   Apple Pumpkin Crostata   Chocolate Orange Cream Pie   Macadamia Nut Pie

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Strawberry Sour Cream Custard Pie

Incredible strawberry layer with a creamy custard layer. I love this pie!

Strawberry Sour Cream Custard Pie

          Strawberry Sour Cream Pie 1        Strawberry Sour Cream Pie 2

1 unbaked 9″ deep dish pie shell

Strawberry Layer:
3 cups frozen strawberries, thawed, drained, patted dry
1 Tbl sugar
1 Tbl butter, cut in little pieces

Sour Cream Custard:
1¾ cups sugar
1 cup flour
1/2 tsp salt
3 eggs, beaten
1 cup sour cream
1 Tbl lemon juice

Preheat oven to 400°. Arrange strawberries in bottom of pie shell. Sprinkle the 1 Tbl sugar and dot with butter pieces. In large bowl, whisk together the 1¾ cups sugar, flour, and salt. Add eggs, sour cream and lemon juice; whisk until smooth. Gently pour over strawberries. Bake for 10 minutes at 400°. Reduce heat to 350° and bake for 45-50 minutes or until center is set. Cool on wire rack for 1 hour. Refrigerate at least 4 hours or overnight to completely set. Serve with whipped cream. Refrigerate leftovers.

One Year Ago: Sourdough & Carmalized Balsamic Onion Stuffing Sourdough & Caramelized Balsamic Onion Stuffing

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Harvest Apple Pie

Here’s another pie! Can you ever have enough pie? I think not. This one is filled with apples, cranberries, raisins, walnuts, brown sugar, and cinnamon. Fall time all wrapped in a flaky pastry!

Harvest Apple Pie

Harvest Apple Pie 1 Harvest Apple Pie 2 Harvest Apple Pie 3 Harvest Apple Pie 4

4 granny smith apples, peeled, cored, and sliced
zest of 1 orange
1½ cups fresh cranberries
1 cup raisins
1/2  cup chopped walnuts
1/3 cup flour
3/4 cup brown sugar
1½ tsp cinnamon
1/2 tsp nutmeg
2 Tbl butter, cut in chunks
Pie Pastry for double crust pie

Preheat oven to 400°. Line 9″ deep dish pie plate with half the pastry for bottom crust. In large bowl, stir together apples, orange zest, cranberries, raisins, and walnuts. Add flour, brown sugar, cinnamon, and nutmeg. Toss gently until all is well coated. Pour into prepared pie plate, dot with chunks of butter, roll out pastry for top crust, cover and crimp. Sprinkle liberally with sugar. Bake for 45-50 minutes or until apples are tender. Serve warm with vanilla or cinnamon ice cream!

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Two Years Ago: Fresh Cranberry Cake w/Caramel Sauce Fresh Cranberry Cake with Caramel Sauce

Three Years Ago: Favorite Stuffing for Thanksgiving Favorite Stuffing for Thanksgiving

Chocolate Fudge Pie

I love making pies! So many flavor combinations. Each one is a work of art, carefully crafted for your loved ones’ eating pleasure. Definitely an activity that makes me happy.

Chocolate Fudge Pie

1 unbaked 9″ pastry shell
2 eggs
1 cup sugar
1/2 cup butter, cut in chunks
1 cup semisweet chocolate chips
1 cup chopped pecans
1 cup coconut

Preheat oven to 450°. Line the unbaked pastry shell with foil and bake for 8 minutes. Remove from oven and remove foil. While shell bakes, make filling. In a saucepan, whisk eggs and sugar. Add butter  and chocolate chips. Cook over medium heat  whisking constantly until butter and chips melt and mixture is creamy and coats the back of a spoon (about 4-5 minutes). Stir in pecans and coconut. Pour filling into pastry shell as it comes from the oven. Turn oven heat down to 350° and bake pie for 20-22 minutes more. Serve warm or room temp with vanilla ice cream and a glass of milk!

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Two Years Ago: Sweet & Savory Sausage Stuffing Sweet & Savory Sausage Stuffing

Three Years Ago: Crispy Crunchy Peanut Butter Brownies Krispie Crunchy Peanut Butter Brownies

Eggnog Cream Pie

Time to brush up on those pie baking/eating skills. Here is a great place to start,

Eggnog Cream Pie.

Eggnog Cream Pie

Eggnog Cream Pie 2

Eggnog Cream Pie 3 Eggnog Cream Pie 4 Eggnog Cream Pie 5

1 Prebaked single crust 9″ deep dish pie shell (recipe below)
3 cups eggnog
3/4 cup sugar
4½ Tbl cornstarch
1/4 tsp salt
4 egg yolks, beaten
2 Tbl butter
1 tsp vanilla
1/4 tsp nutmeg

Combine eggnog, sugar, cornstarch, and salt in large saucepan.  Heat over medium heat to boiling, stirring constantly.  Add a small amount of hot milk mixture to egg yolks to warm (whisking constantly), and then add egg yolks to milk mixture (whisking constantly).  Boil 1 minute stirring constantly till thick and smooth.  Remove from heat and add butter, vanilla, and nutmeg.  Beat several times while cooling a bit.  Pour eggnog filling into baked pie shell while slightly warm. Cover with wax paper. Cool completely in refrigerator until set for clean slices.  Serve with whipped cream and a sprinkle of nutmeg.

Single Crust 9″ Deep Dish Prebaked Pie Shell:
1 cup flour
1 tsp sugar
1/2 tsp salt
1/3 cup shortening, cold
3 Tbl ice water

Combine flour, sugar, and salt.  Cut shortening into flour mixture.  Add water 1 Tbl at a time, stirring with a fork.  When dough comes together, shape into a disk and refrigerate for about an hour. Roll out on well floured surface, place in pie plate, crimp edges. Poke with fork, lay foil gently down inside, place pie weights (or dry beans). Bake in 425° preheated oven for 10 minutes. Gently take out foil with weights, turn heat down to 350° and bake 10 minutes more.

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Three Years Ago: Eggnog Chocolate Chip Cake Eggnog Chocolate Chip Cake

Chocolate Swirl Pumpkin Pie

Happy Thanksgiving! ♥

Chocolate Swirl Pumpkin Pie

Cocoa Ritz Crumb Crust:
1¹⁄3 cups finely crushed Ritz crackers
1/4 cup sugar
1 Tbl unsweetened cocoa
5 Tbl butter, melted

Preheat oven to 375°. Stir together Ritz cracker crumbs, sugar, and cocoa. Stir in melted butter. Press into bottom and up sides of a 9″ deep dish pie plate. Bake for 6-7 minutes. Set on cooling rack. Turn oven down to 350°.

Chocolate Pumpkin Swirl Filling:
3 oz dark chocolate (I used 1/2 cup dark chocolate chips)
4 eggs, beaten
3/4 cup sugar
1 Tbl cornstarch
2 tsp cinnamon
1/4 tsp cloves
1/8 tsp salt
1 (15 oz) can pumpkin puree
1/2 cup heavy cream

Melt chocolate slowly in microwave, set aside to cool. Whisk eggs, sugar, cornstarch, cinnamon, cloves, and salt. Whisk in pumpkin and cream. Scoop 1 cup of pumpkin filling and mix into melted chocolate. Pour the pumpkin filling into the crust, then drop chocolate/pumpkin mixture by scoopfuls gently onto pumpkin filling. With butter knife, swirl the chocolate mixture to create desired affect. Bake about 45 minutes, until pumpkin custard is set. Original filling recipe found at cooking.com.

One Year Ago: Easy Pumpkin Spice Cookies Easy Pumpkin Spice Cookies

Two Years Ago: Oatmeal Butterscotch Cranberry Cookies Oatmeal Butterscotch Cranberry Cookies

Homemade Cranberry Sauce

It only takes 30 minutes and so worth it! Eat it with turkey, roast beef, or ham. Warm it and have it over brie, ice cream, or better yet a brownie sundae. Oh, use it on a sandwich. I am sure there are countless ways to use this sauce that is a little tart, a little sweet, and a lot yummy!

Homemade Cranberry Sauce

1¾ cups water
1/2 cup orange juice
2 cups sugar
1/4 cup corn starch
zest of 1/2 an orange
1 tsp cinnamon
2 (12 oz) bags fresh cranberries

In large pot, stir together water, orange juice, sugar, corn starch, orange zest, and cinnamon. Stir in cranberries, bring to boil and cook for 5 minutes. Turn down to low and simmer for 20 minutes until cranberries are tender and start to split. Use spoon or rubber spatula to press cranberries against side of pan to smash. Smash them all or leave some whole, it’s up to you and how you like it. Remove from heat, cool, put in airtight container, and refrigerate. Makes 6 cups of cranberry sauce.

One Year Ago: Happy Thanksgiving Pumpkin Eggnog Pie

Two Years Ago: Ginger Snap Walnut Pumpkin Pie Ginger Snap Walnut Pumpkin Pie

Pumpkin Pie Cake

Here is another option for Thanksgiving dessert…or anytime! The original recipe is from keyingredient.com. I made one addition to the recipe, Biscoff cookies, how could that go wrong? Yum!

Pumpkin Pie Cake

Cake Base:
1 yellow cake mix, minus 1 cup
10 Biscoff Cookies, crushed
1/2 cup butter, melted
1 egg, beaten

Preheat oven to 350°. Mix cake mix (minus the 1 cup, put in bowl and set aside for topping) and crushed cookies. Add butter and mix. Add egg and mix well. Press in bottom of a sprayed 9″x13″ pan. Mix together the pumpkin filling.

Pumpkin Filling:
1 (15 oz) can pumpkin
3 eggs
1/4 cup sugar
1/2 cup brown sugar
2/3 cup milk
1½ tsp cinnamon

Whisk together pumpkin, eggs, sugar, brown sugar, milk, and cinnamon. Spread over base in pan. Mix together topping.

Topping:
1 cup of cake mix
6 Biscoff cookies, crushed
1/4 cup butter, softened

Stir together the 1 cup cake mix and cookie crumbs. Add butter and mix with a fork until crumbly. Sprinkle over pumpkin filling. Bake for 50-55 minutes. Serve with whipped cream or ice cream.

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Two Years Ago: Triple Chocolate Hazelnut Pie Triple Chocolate Hazelnut Pie

Sourdough & Carmalized Balsamic Onion Stuffing

Have you ever noticed that stuffing seems to taste better the next day? Maybe because the stress of pulling off the perfect Thanksgiving dinner has passed. Maybe it’s because you are so happy to be home with your family around you and not out shopping with the masses on Black Friday. Anyway, I just love a bowl of stuffing warmed up for lunch. Here is my stuffing twist for this year.

Sourdough & Caramelized Balsamic Onion Stuffing

The Day Before: Bread Prep and Caramelize Onion
2 Tbl olive oil
1 lg onion, chopped (size you want)
1 tsp sugar
2 Tbl balsamic vinegar
1 (approx. 1 lb) loaf of sourdough bread

In large pan, heat oil, onion, and sugar over medium low heat. Cook for about 30 minutes, stirring occasionally, keeping temperature between low and medium low. You want the onion to keep cooking, but never hot enough to burn. While onion is cooking, cut bread into cubes (about 1″x1″ or what you like). Don’t forget to stir your onions! Spread the bread cubes out on a baking sheet and leave to dry out. When onions are tender and caramelized, add balsamic vinegar, stir and cook another minute. Remove from heat, cool enough to put in airtight container and refrigerate until tomorrow.

The Day Of: Stir Together and Bake
3 celery stocks, diced
1/2 cup coarsely chopped walnuts
3 tsp poultry seasoning
1 tsp salt
1/2 cup butter, melted
1¼ cups chicken broth
1 egg, beaten

Preheat oven to 350°. In large bowl, stir together dried bread cubes, walnuts, poultry seasoning, and salt. Heat butter and add celery; cook until tender. Add caramelized balsamic onions and heat through. Pour celery, onion, and butter mixture over cube mixture and toss to coat. Whisk together chicken broth and egg, pour over cube mixture and toss until well combined. Turn out into 9″x13″ sprayed pan and bake 30-40 minutes.

Sourdough & Caramelized Balsamic Onion Stuffing 2

Sourdough & Caramelized Balsamic Onion Stuffing 3

One Year Ago: Butterfinger Crunch Cream Pie Butterfinger Crunch Cream Pie

Two Years Ago: Eggnog Chocolate Chip Cookies Eggnog Chocolate Chip Cookies