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Tuesday, October 23, 2012

"Mama Makes" with Holly

It's time to get into the Halloween and Fall spirit!  I hope you enjoy this week long series, Mama Makes Halloween Edition.

Today I want to introduce you to Holly.  She is a wife and momma with her first little girl on the way!

My name is Holly & I blog over at Our Holly Days.  With a name like Holly, how could I not be into everything holiday?  I am holiday obsessed & it clearly shows on my blog.  So when Summer asked for fall themed recipes or crafts to guest post on her blog, I was foaming at the mouth to share something.

I decided on my classic pumpkin pie recipe, only I sprinkle a little magical graham cracker topping on it.  It's especially great if you have a husband who doesn't like whipping cream on top of his pie.  The topping adds a little crunch & adds some yummy texture to the pie.

You'll have to excuse my poor lighting in the photos, I did this in the evening when I had help from my husband to wrangle my two toddlers into a bath so I could get my freak, I mean, bake on.

Pumpkin Pie ingredients: 

Pie crust (I use the Pillsbury ready made crusts because I am the mother of a two year old & a three year old & am currently knocked up, which clearly means I haven't the energy to make my own crust.  Sue me.)
3/4 cup of white sugar
1/2 teaspoon of salt
1 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/4 teaspoon of ground cloves
2 eggs
1 can (15 ounces) of pumpkin
1 can (12 fluid ounces) of evaporated milk

Preheat your oven to 425 degrees & if you have a convect option, turn that bad boy on.

Mix all of your dry ingredients in a small bowl.  The sugar, salt, cinnamon, ginger & cloves all go in & mix well.  I find using a fork works best.  When it's all mixed really well, it sort of looks like sand.  In a separate, large bowl, beat your eggs.

Add the can of pumpkin to your eggs & mix well.  Then add in your sugar/spice mixture.  Finally, gradually stir in the evaporated milk until everything is mixed together thoroughly.

Now you can grab your pie crust from the fridge.  The ones I buy are rolled up & are ready to just be rolled into a pie tin.  Super easy.  I want to make out with whoever did this.  If you don't have a non-stick pan like me, rub a little butter onto your pan to help prevent the crust from sticking.

Next, you pour your pumpkin mixture into the pie pan & toss it in the oven for 15 minutes.  After 15 minutes, reduce the heat to 350 degrees & bake it for another 45 minutes or until a knife inserted in the center comes out clean.

BOOM.  You just made a classic pumpkin pie.  Painless.  And delicious by itself.  But I like to blow minds, so next up we make the graham cracker topping.

Graham Cracker Topping ingredients:

4 graham crackers (I use the cinnamon ones so I don't have to add cinnamon, but if you have regular, just add 1/4 teaspoon of ground cinnamon to it)
1/2 cup of brown sugar
4 tablespoons of melted butter
2 teaspoons of vanilla
4 tablespoons of white sugar
a dash or so of salt

Butter the bottom of a small baking pan & preheat your oven to 350 degrees.  (TIP: I wait until my pie has about 30 minutes left & start making the topping, so that I can throw it in with the pie & everything is done at once.)  Put your graham crackers into a Ziploc bag & beat the heck out of them until they are all crumbly.  Or you can use a food processor.  But that's less fun & more dishes.  In a bowl, mix together the graham crackers, brown sugar & cinnamon.  Once they are all mixed, combine your melted butter & vanilla in a small bowl & then add to the graham cracker mix.  

Spread everything into the buttered baking dish & sprinkle the sugar over top.  Add a couple shakes of the salt shaker & then bake it for 15 minutes.

Once your pie & topping are done, spoon the topping over the pie & let everything cool for two hours.  The pie has to set before you tear into it.  After two hours you can serve it immediately, otherwise stick it in the fridge.

I promise you will love this pie.  You guys, my husband made out with me over this pie.  Try it.  You're welcome.

Thank you so much Holly!
Blog: Holly Days

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