Taste of Home Tuesday: Spiced Pumpkin Custard Pie

Fall is here and it's time to make pumpkin pie!  Justin and I love pumpkin pie so it was an easy choice this week.  I really liked the pie, not only because it has a delightful flavor, but the recipe is for a 9 inch pie.  I've always used my grandmothers pumpkin pie recipe but her pie plates were always smaller.  I either ended up with an empty pie or extra filling and then made individual pies.  Good luck and enjoy!!   

Picture by Taste of Home

Ingredients
3/4 cup chopped pecans, toasted
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon salt
7 tablespoons shortening
2 tablespoons plus 1 teaspoon ice water
Filling:
2 eggs
3/4 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
Whipped cream, optional
Additional ground cinnamon, optional

Directions
Place pecans in a food processor; cover and process until finely ground. In a large bowl, combine the pecans, flour, ginger and salt. Cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate.

For filling, in a large bowl, beat the eggs, sugar, spices and salt until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust.

Bake at 400° for 40-45 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Garnish with whipped cream and additional cinnamon if desired. Refrigerate leftovers. Yield: 8 servings.

Taste of Home Tuesday: Sunny Peaches & Cream Pie

This is an AMAZING pie!  There are no other words you just have to try it for yourselves!

Ingredients
1-1/4 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons margarine, melted
Filling:
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/2 cup frozen whipped topping, thawed
Topping
1 package (3 ounces) peach gelatin
1 package (3 ounces) cook-and-serve vanilla pudding mix
1-1/4 cups water
2 cups sliced peeled fresh peaches or canned sliced peaches

Directions
In a small bowl, mix cracker crumbs and sugar; stir in margarine. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 6-8 minutes or until lightly browned. Cool completely on a wire rack.
For filling, in a small bowl, mix cream cheese and confectioners' sugar until blended. Fold in whipped topping. Carefully spread over crust; refrigerate until set.
For topping, in a small saucepan, combine gelatin and pudding mix; stir in water. Bring just to a boil over medium-low heat, stirring constantly; remove from the heat. Cool 5 minutes.
Arrange peach slices over filling. Spoon gelatin mixture over peaches. Refrigerate for 4 hours or until chilled. Yield: 8 servings.

Taste of Home Tuesday: Velvety Chocolate Butter Pecan Pie

Ingredients

1-1/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup cold butter
2 tablespoons butter-flavored shortening
3 to 4 tablespoons ice water
1/2 teaspoon white vinegar
1/4 teaspoon vanilla extract

EGG WASH:
1 egg
1 tablespoon water

FILLING:
1/2 cup butter
4 ounces bittersweet chocolate, chopped
1-1/4 cups packed brown sugar
3/4 cup light corn syrup
3 eggs, lightly beaten
2 tablespoons molasses
1 teaspoon vanilla extract
1/2 teaspoon salt
1-1/2 cups finely chopped pecans
1/2 cup pecan halves

Directions
In a large bowl, combine the flour, sugar and salt; cut in the butter and shortening until crumbly. Combine water, vinegar and vanilla. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Wrap in plastic wrap; refrigerate for 8 hours or overnight.

Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Beat egg wash ingredients; brush over pastry.

For filling, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the brown sugar, corn syrup, eggs, molasses, vanilla and salt. Stir in chopped pecans and butter mixture. Pour into pastry. Arrange pecan halves over filling.

Bake at 350° for 55-65 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.

This pie is as sweet as normal pecan pie with chocolate added to the mix.  Their crust is refrigerated 8 hours before using.  I didn't have that much time, so I used my own crust recipe and it tasted fine.  If I make it again I will allow enough time to try their crust.