ᴾᵁᴹᴾᴷᴵᴺ are everywhere! It's October, means that you can order pumpkin latte, or eat ᴾᵁᴹᴾᴷᴵᴺ pie. Love it homemade, and honestly, before I met my husband I wasn't crazy about. So time changed and I even create pumpkin desert without crust!
Preheat oven 350 degrees, place your pumpkin for 30 minutes. It's easy to cut baked pumpkin. Remove skin and seeds blend pumpkin and apple sause together, spoon of honey and pinch of pumpkin spice. Serve with chopped almonds and chocolate, or whipped cream. Enjoy !
There are recipe from my fav magazine BHD. Very easy to make ! Enjoy pumpkin pie and holidays season!
- 2 (frozen deep-dish) pie shells
- 1 1/2 cup(s) (canned or fresh) pumpkin puree
- 1 cup(s) heavy cream
- 3/4 cup(s) light brown sugar
- 1/2 cup(s) whole milk
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon(s) maple syrup
- 1 tablespoon(s) pumpkin-pie spice
- 1/2 teaspoon(s) salt
Directions
- Heat oven to 425 degrees F.
- Bake the remaining pie shell for 10 minutes and cool completely on a wire rack.
- Stir the remaining ingredients together in a large bowl until smooth. Fill the baked pie shell.
- Bake for 15 minutes, reduce heat to 350 degrees F, and continue to bake until set--about 40 minutes.
- Cool completely on a wire rack before serving. Trim away the crimped edge of the thawed pie shell and gently flatten with a rolling pin.
- Cut out 15 1½-inch leaf shapes using mini cutters. Arrange on the sheet pan and bake until golden brown. Arrange around cooled pie.
Bless your Heart!
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