All I've been hearing about lately is pumpkins. From the start of September until the new year it seems like pumpkins are on everyones minds. They are an item that gets played around with by restaurants, fast food strings, bloggers and food enthusiasts everywhere with the mention of fall. From pancakes to lasagna, pumpkin has been creatively added to so many dishes, some of which I would love to whip up myself. I will admit to feeling just a little left out being that I don't like the taste of pumpkins all that much but not to worry, I still have some recipes of my own to share with you all.
In my Pumpkin Butterscotch Chip Muffins recipe post, I mentioned that my husband had requested a pumpkin pie recently. What kind of wife would I be if I denied him America's favorite fall desert. Of course I added a little spin of my own to this classic pie with some s'mores icing and chopped pecans on top.
This creamy with a crunch spiced up pie had some great proportions and the crust to filling ratio in each slice was pretty much spot on. My husband was thrilled with the results which I was happy to see since my baking adventures aren't always too successful. If you are having a Thanksgiving dinner and need to accommodate some guests this will be a great choice for desert. It's really simple to stir up, even for novice bakers like myself.
Pumpkin Pie with S'mores Icing and Chopped Pecans
1 15 Oz Can Pumpkin Puree
1/2 Cup Brown Sugar
1 Teaspoon Allspice
1/2 Teaspoon Salt
1/3 Cup Vanilla Almond Milk
1 Store Bought Graham Pie Shell
Hersheys S'mores Desert Icing
1. In a large mixing bowl combine the pumpkin puree, brown sugar, allspice, salt, eggs and vanilla almond milk. Stir till smooth but thick in consistency.
2. Pour this filling into a store bought graham crust and preheat the oven to 400.
3. Bake the pie for 35-40 minutes or until it has set. Try not to open the oven door while it's baking at all to ensure the top doesn't crack or fall.
4. Once it is baked through take it out of the oven and allow it to cool completely.
5. Add icing to the entire top of the pie. I smoothed out the top and then made a rim with around the pie crust using a decorators tip.
6. Sprinkle chopped pecans all around the perimeter of the pie keeping them to just a few inches in width.
7. Slice and serve.
7. Slice and serve.
Do you stock up on pumpkin this time of year? What kinds of recipes do you like to cook and bake using pumpkins? Let me know in the comments form. I love hearing from you!
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