Pumpkin Pie

My husband David LOVES pumpkin pie and only his mother’s pumpkin pie.  Our biggest food related fight was about pumpkin pie and how I couldn’t make it as good as his mother.  Luckily, Cathy was willing to share the recipe with me (THANK YOU!) and after making it for the last eight years or so I have managed to satisfy David with a pie as good as his mothers.  This is a great pumpkin pie, it firms up wonderfully and you don’t miss the eggs at all.  The key is not to skimp on the pumpkin, one can has a cup and three-quarters but you need a full two cups.  I usually double this recipe to get two pies, then David can have one and the rest of us can share.

Vegan Pumpkin Pie

2 cups pumpkin puree (not pumpkin pie filling)

1/2 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1/2 tsp salt

1 1/2 Tbsp butter or margarine

1 cup brown sugar

1 Tbsp vanilla extract

1/3 cup cornstarch

1 1/2 cups milk

1 Tbsp white flour

1 unbaked 9″ pie shell

Preheat the oven to 450*F.  In a saucepan mix together the pumpkin, spices, salt, butter, sugar and vanilla.  In a small bowl mix the cornstarch with the milk.  Heat the pumpkin mixture over medium heat, stirring constantly until hot.  Add the cornstarch mixture and cook, stirring constantly, until thickened.  Sprinkle in the flour and cook for two more minutes, stirring contantly.  Cool slightly and pour into pie shell.  Bake at 450*F for 15 minutes and then lower the heat to 350*F and continue baking for another 30 minutes.  The center will be set but slightly jiggly and the pie will have puffed up.  Let cool completely before cutting.  Make one 9″ pie.

Prizewinning!!! Peanut Butter Cup Pie

Our local paper the Concord Monitor held a Thanksgiving pie contest last week.  The results came out earlier this week and I placed fifth!  I was so excited!  You can see the top five recipes here.

The pie I made was my favorite Peanut Butter Cup Pie.  It is so quick and easy, especially if you use a ready made graham cracker crust.  It is even vegan.  Don’t be scared of the tofu, I swear you can’t taste it.  I like to feed it to people who don’t eat tofu and not tell them until after they eat the pie.  I know it is a little evil but they are always pleasantly surprised.  This picture are not the greatest but really how do you make brown pie look beautiful?

Chocolate Peanut Butter Pie

Prizewinning Peanut Butter Cup Pie

14 oz silken tofu

1/2 cup maple syrup or agave

1 cup peanut butter

1 cup chocolate chips

1 prepared graham cracker crust

In the bowl of a food processor, combine the tofu and maple syrup. In a small microwave-safe bowl, combine the peanut butter and chocolate chips. Microwave for 30 seconds then stir and microwave in 15-second intervals, stirring each time, until melted and smooth. With the blade running, slowly pour the chocolate peanut butter mixture into the food processor. Scrape down the sides of the work bowl and process until smooth. Pour into graham cracker crust and refrigerate at least four hours or overnight. Serves 12.

Easy Cream Cheese Pie

I went up to the League of New Hampshire Craftmens Fair at Mount Sunapee today.  It was a beautiful day, sunny with a light breeze.  There were a ton of people and some beautiful crafts.  My favorite this year was Mona Adisa Brooks I had to buy a little something from her and ended up with a small head.  That sounds weird but she was selling small heads with great faces and they were just the perfect size to hold in your hand. 

I came home to find that Mom had picked some more blueberries and we still have a ton of raspberries from the garden.  So I think I will make my Easy Cream Cheese Pie.  I don’t have any pictures but it comes out beautiful if you place the fruit in circles around the top of the pie.  You can use any berry, kiwi, peaches or anything the strikes your fancy. 

Easy Cream Cheese Pie

2 pkgs. cream cheese (I use the low fat kind) leave out to soften

1 lemon

1 Tbsp. powdered sugar

1-2 Tbsp. honey

1 tsp. vanilla

1 graham cracker crust (use a store bought one or make one using your favorite recipe)

Fruit of choice

In large bowl, place rind and juice of lemon, sugar, honey and vanilla.  Add cream cheese and beat together with hand mixer.  Spread in pie shell and smooth out top.  Place fruit in concentric circles on top of pie, filling in from the outside edge.  Chill for at least two hours.  Serves 8.