Today I decided to put my leftover pumpkin filling to good use. I wasnt sure what I was going to do with all of my leftovers, but while I was at Whole Foods today they had graham cracker pie crusts on sale and I thought, wow, I can make a pumpkin pie! As I mentioned in my last post, it is really starting to feel like fall here in Washington, so what better way to spend my day than making a fresh pumpkin pie. So, I purchased my pie crust, along with some cinnamon scented pine cones, and made my way home.
When I got home, I preheated the oven to 375, and googled pumpkin pie recipes. I have never made a pumpkin pie, so I just wanted some references to what goes into a traditional pie besides the spicy pumpkin puré. I figured out that I should add a few eggs and some cream to my filling. Well, knowing me I didnt just want to do the traditional thang, and I had some leftover chopped pecans in my cupboard, so I decided to work those in some how. I decided to coat the bottom of my graham cracker crust with the chopped pecans. After layering pecans on the bottom of the crust, I beat 3 eggs in a large bowl. The I added in my leftover pumpkin filling (about 2 cups). Lastly I poured in about 1/2 a cup of cream. I blended it all together, and it was time to pour it into the crust. I had made the perfect amount for one pie! I decided to take things one step further and sprinkle some more pecans on top of the pie to add a little texture. Now I am waiting for the pie while it bakes for about 45 minutes. When it is done I promise to report back, and post some pics.
Hope everyone is enjoying fall as much as I am!
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