I can hardly drive past an enticing roadside stand with fresh peaches, corn on the cob and bright red tomatoes glistening in the sunshine without stopping. Continue reading “Super Simple Streusal-Topped Blueberry Peach Pie”
It doesn’t get more traditional than good ol’ pumpkin pie. It wouldn’t be Thanksgiving without it! Inspired by Paula Deen’s Maple-Buttermilk Pumpkin Pie in the magazine “Paula Deen’s Fall Baking,” this recipe is a slight variation of the original, but doesn’t deviate too far off the course. Have you ever heard of Buttermilk Whipped Cream? That is a new one on me, and boy am I glad I discovered it. Thank you, Paula! Whatever you do, resist the urge to eat this pie with standard Cool Whip. Take the extra 5-minute step to make Buttermilk Whipped Cream. You won’t regret it! I took the liberty of using Pumpkin Spice Syrup instead of maple, and added just a touch more sugar. Sweet and creamy, it’s mouth-watering served warm or cold. Enjoy a slice with a cup of hot coffee and a good friend. Add this dessert to your Thanksgiving table or Autumn baking list and your entire home will beckon the changing leaves!
Pumpkin Spice Pie
1 (15-Ounce) can pumpkin
1 cup buttermilk
1/2 cup of Pumpkin Spice Syrup
1/3 cup heavy whipping cream
1/2 cup sugar
2 large eggs
2 egg yolks
2 tablespoons butter, melted
1 teaspoon (or more to taste) pumpkin pie spice
One 9-inch store-bought frozen pie crust (I’m not above it!)
Preheat oven to 325 degrees. In a large bowl, whisk together pumpkin and next 8 ingredients. Roll thawed pie crust over 9-inch pie plate, crimping edges with a fork. Pour mixture into prepared crust. Bake for 85 to 95 minutes or until center is set and a wooden toothpick inserted in center comes out clean. Let cool for 1 hour before serving.
Buttermilk Whipped Cream
(Makes about two cups)
1 cup heavy whipping cream
1/4 cup buttermilk
3 tablespoons firmly packed brown sugar
1 teaspoon good pure vanilla extract
1/4 teaspoon ground cinnamon
In a large bowl, beat cream with a mixer at high-speed until soft peaks form. Add all remaining ingredients, and beat until stiff peaks form. Plop a big dollop on top of a slice of pie, then sprinkle with cinnamon or pumpkin pie spice. Then EAT!
“What kind of Thanksgiving dinner is this? Where’s the turkey, Chuck? Don’t you know anything about Thanksgiving dinners? Where’s the mashed potatoes? Where’s the cranberry sauce? Where’s the pumpkin pie?” ~ Peppermint Patty