Last week I was all about the Zebra Cake I found on Pinterest. And for Thanksgiving? Two words: Pinterest pies. Little known fact about me, I have more than 10 blue ribbons from the state fair for baking. I have also won several pie bake-offs and second place in a nationally sponsored chocolate championship.
I know how to bake, and I know how to bake well.
Addie has been in the kitchen with me since she was old enough to stand on a chair and she can saute, puree and frappe better than my grown sister. It’s important to me that both my girls know how to cook and even more importantly that they understand the science behind cooking so they can take their favorite things and make them even better. Nothing makes me happier than hearing “This is the best ______ I’ve ever had.”
So when it comes to the holidays and pies? Y’all, I take my pies seriously.
The first inspiration was cinnamon rolls in place of regular pie crust. Upon looking over the original recipe she simply rolled up a regular pie crust dusted with cinnamon and sliced it into “rolls.” I decided to go all out and use actual cinnamon rolls as crust. It was even better than I had imagined. For my other pies I remembered that I had bought the same fancy piecrust cutters years before and had never thought to use them for the entire top crust.
So easy to make a simple pie super fancy.
I’m normally a make-my-own-pie-crust kind of girl, but I have this baby that can change moods in a moment and a six-year-old that likes to help. A true Pâte Brisée requires more care, love and attention than a tiny newborn. Between my girls and preparing an entire Thanksgiving meal on my own I used shortcuts where possible, and Pillsbury provided me with perfectly prepared pie crusts and cinnamon rolls that made three seriously amazing pies.
Curious about the pumpkin pudding pie? Here’s the recipe (it’s from my mother-in-law)
Pumpkin Pudding Pie
(makes enough for 2 9″ pies)
In a large mixing bowl whisk or blend together:
1 big can of pumpkin
4 c. milk (I used skim)
2 c. brown sugar
In another mixing bowl combine:
2/3 c. cornstarch
1 t. ginger
2.5 t. cinnamon
1 t. salt
1/2 t. nutmeg (optional)
Add the dry ingredients to the wet ingredients and mix to combine. Pour the mixture into a large saucepan and bring to a boil, whisking constantly until thickened and bubbly. (10-15 minutes maybe? It should be super thick so it can hold up.)
Chill pie filling overnight and before serving pour into prepared pie crust. After serving top with copious amounts of whipped cream.
Thanks very much to Pillsbury for sponsoring this post and for providing Pillsbury products for me to have some fun with. Check out more posts in this campaign.
Wow your family this holiday with the unthinkable: Pumpkin Cheesecake!