Pies for Thanksgiving

This year is the first where I haven't been in charge of the Turkey for Thanksgiving dinner in 5 years.  I have been requested by my boyfriend's mother to make pies for dessert on Thanksgiving, so I've made 3.  Two of these recipes I've used in the past, and they have been hits with my family and Tim's for a while now.  One is a redo of a recipe my father and I tried out 10 years ago.

Apple Butter Pumpkin Pie

This is a recipe I found on the Food Network website a few years ago, and it's by Paula Deen.  This is a very easy recipe, with a different type of flavor than what I'm used to for pumpkin pie.  The recipe can be found here.

Combine 1/2 cup brown sugar

With 1 cup pumpkin puree (I still had some left)

1 cup of Apple Butter

(It looks so appetizing, I know)

Salt, cinnamon, nutmeg and ground ginger.

Once combined, mix in 3 eggs.

And then gradually add 3/4 cup evaporated milk.

Pour into a pie shell and bake at 425 degrees Fahrenheit for 40 minutes, or until it is set.

Looks pretty good!

Maple Cream Pie

This is a recipe my dad and I tried 10 years ago.  The recipe was printed in Country Living Magazine, and we didn't have a crucial ingredient; Grade B Maple Syrup.

We used light amber syrup instead, and the pie just didn't taste right.  I decided to try again, using the correct ingredients this time.  I rediscovered the recipe here.

Combine 2 cups maple syrup

With 1 cup heavy cream

3 eggs

And 3 Tbsp flour.

Pour into Pie Shell and bake for 40-50 minutes in a 375 degree oven.

Vegan Chocolate Pudding Pie


One of my favorite shows on Food Network is Good Eats hosted by Alton Brown.  Years ago, I watched an episode all about tofu (one of my favorite things) and he made a "Moo-less Chocolate Pie."  Intrigued by this, I decided to make my own version to surprise my boyfriend and his anti-tofu tendencies.  He loved the pie, and it's one of the only applications in which he'll eat tofu.  My sister also likes this recipe, being a vegan.  It tastes rich and unhealthy, but it's really not.

Drain and slice up your silken tofu and set aside.

Melt 13 oz of semi sweet chocolate and set aside until cool.

Place the tofu in a blender and hit the smoothie button.

Slowly pour the chocolate into the blender.

Add 1 tsp of vanilla and if you'd like, 1 Tbsp of coffee liqueur.

Pour into an already baked pie shell.

Refrigerate for a couple of hours and then it's ready to serve!

I hope you all have a safe and filling Thanksgiving!  I also hope that these recipes come in handy next time you're asked to bake for Thanksgiving, or any event.

Maple Cupcakes

I have mentioned in previous posts that I enjoy cooking with certain ingredients during the different seasons.  On ingredient that I have a hard time finding is Grade B Maple Syrup (for cooking).  It's not available in grocery stores, and only a few people sell it in Albany, and even then, it's difficult to find time to get to their stores before they close.  However, it is available at farmer's markets, and that's where I got this pint.

The recipe I used is from Country Living and can be found here.  First I combined 2 1/2 cups of flour with 2 tsp baking powder, 1 tsp baking soda and 3/4 tsp ground ginger.

Next combine 1 stick of butter with 1/2 cup of brown sugar.

Once combined beat in 2 eggs, 2 tsp vanilla extract and 1 1/4 cups maple syrup.

Now, this recipe also calls for 1/2 cup of buttermilk.  Now...I didn't have buttermilk in my fridge, but I used a substitute.  Adding lemon juice to milk will create a thickness and tartness similar to buttermilk.

Add, one third at a time, and alternately the flour mixture and the buttermilk until combined.

Bake in a 350 degree oven for 25 minutes.

Next it's time to think of the icing.  I used the recipe suggested by Country Living which can be found here.  Beat 1 cup of butter with 3 oz of cream cheese, 2/3 cup of brown sugar.

Add 1 tsp vanilla extract and 3/4 cup of maple syrup.

Next add 1 cup confectioner's sugar.

By this time the cupcake should be done.

Once cooled, ice and decorate.

Enjoy!