Bananas? Some people love them, and some people don’t. But whether you put them inside, or on top, or not at all, this easy pumpkin cream pie will be the star of the show! Light and fluffy lightly spiced pumpkin cream filling, and all inside a vanilla, ginger snap crust! Happy Thanksgiving friends!
~Pumpkin Ginger Snap Banana Cream Pie~
Crust:
16 ginger snap cookies, crushed
20 Vanilla Oreo Thins, crushed
1/4 cup butter,melted
Filling:
1 can sweetened condensed milk
1 cup very cold water
1 large package instant vanilla pudding
1 cup Pumpkin purée
3/4 tsp pumpkin pie spice
2 cups heavy cream, whipped to stiff peaks
Fresh bananas
Assemble the crust by tossing together crushed cookies and butter. Press firmly into pie or tart pan, and bake at 350 degrees for 8-10 minutes or until lightly brown. Remove from oven and cool completely.
With an electric mixer, beat condensed milk, pudding and water together for about 2-3 minutes, refrigerate to firm if necessary.
Whisk in pumpkin purée and spice until even. Stir in a couple of dollops of whipped cream to lighten. Fold in remaining cream, and spoon evenly into crust.
Refrigerate until ready to serve.
To serve, top with fresh sliced bananas and additional whipped cream.
Brown sugar gives this delicious pillowy cream pie that caramel flavor we love! Simple, but oh so yummy, all piled up in a sweet and salty pecan crust!
~Salted Pecan Caramel Cream Pie~
Crust:
36 Vanilla Oreo Thins, crushed
1/4 cup melted butter
1/2 cup pecans, finely chopped
Sea salt
Filling:
1 can sweetened condensed milk
1 cup very cold water
1 large package instant vanilla pudding
1/2 cup brown sugar
2 cups heavy cream, whipped to stiff peaks
Assemble the crust by tossing together crushed cookies, pecans, and butter.
Press firmly into pie or tart pan, lightly salt crust. Bake at 350 degrees for 8-10 minutes or until lightly brown. Remove from oven and cool completely.
With an electric mixer, beat condensed milk, water and brown sugar together, Add pudding mix and beat together for about 2-3 minutes, refrigerate to firm if necessary.
Stir in a couple of dollops of whipped cream to lighten. Fold in remaining cream, and spoon evenly into crust.
Creamy peanut butter, silky chocolate ganache, layered up with a buttery cookie crust?!? A perfect pie recipe for that peanut butter lover!
~Peanut Butter Chocolate Ganache Layered Pie~
Crust:
36 Vanilla Oreo Thins, crushed
1/4 cup butter, melted
Filling:
1 can sweetened condensed milk
1 cup very cold water
1 large package instant vanilla pudding
1/2 cup peanut butter
2 cups heavy cream, whipped to stiff peaks
Ganache:
1 cup milk or dark chocolate pieces
1/3 cup heavy cream
Assemble the crust by tossing together crushed cookies and butter. Press firmly into pie or tart pan, and bake at 350 degrees for 8-10 minutes or until lightly brown. Remove from oven and cool completely.
With an electric mixer, beat condensed milk, pudding and water together for about 2-3 minutes, refrigerate to firm if necessary.
Place chocolate in to a small bowl, heat cream in a small saucepan to an almost boil. Pour over chocolate and let sit for about 5 minutes. Whisk until smooth. Pour ganache into prepared crust and spread evenly.
Whisk in peanut butter until even. Stir in a couple of dollops of whipped cream to lighten. Fold in remaining cream. Spoon peanut butter filling evenly over the ganache layer. Refrigerate until ready to serve.
To serve, top with additional whipped cream, if desired.
Gather together, whether carving pumpkins or having a family Sunday, celebrate the changing of the seasons with this build your own pot pie party!Bake up these festive and easy pastry pot pie toppers, made with buttery puffy pastry, fresh rosemary and black pepper.Drizzle up your favorite fall vegetables with olive oil, and roast up to perfection.Peppered Turkey, Apple Chardonnay Sausage, Applewood Smoked Bacon, Deep Fried Southern Chicken & Black Forest Ham… a savory array for the meat lovers! Pretty much something for everyone! Grab a plate or bowl, choose your favorite roasted veggies, meat, and herbs…..Layer it up with the ultimate creamy homemade pot pie sauce and top it off with a savory pastry crust! Happy Harvest!
~A Harvest Pot Pie Party~
Menu set up:
Rosemary & Black Pepper Pastry Toppers
Roasted vegetables:
Braised tri color carrots,
Blackened asparagus tips
Baby purple, red and Yukon gold potatoes
English peas
Shaved Brussels sprouts
Roasted sweet butternut squash
Fresh herbs:
Fresh rosemary
Fresh sage
Thyme
Meat:
Apple Chardonnay Chicken Sausage, sliced
Black Forest Ham, cubed
Peppered Roasted Turkey, cubed
Applewood Smoked Bacon, crumbled
Southern Deep Fried Chicken, cubed
Recipes:
Creamy Chicken Pot Pie Filling:
To serve:
Plate it with vegetables, choice of meat, herbs, top with warm sauce and top with crust
Recipe:
Rosemary & Black Pepper Pastry Topper
2 sheets puff pastry, thawed
Fresh rosemary,snipped
Coarse black pepper
Flake Sea Salt
1 egg + 1tbsp water
Heat oven to 400 degrees
Line a large baking sheet with parchment
On a lightly floured board, roll 1 sheet to a large square.
Sprinkle dough with fresh snipped rosemary and black pepper. Lightly roll dough to press.
Cut dough into desired shapes, brush lightly with egg was and sprinkle with flake sea salt.
Bake 14-15 minutes or until golden brown.
Makes 8 servings
Creamy Chicken Pot Pie Filling:
2/3 cup butter
1 onion, finely chopped
1 tsp salt
1/2 tsp pepper
2/3 cup flour
4 cups chicken broth
2 1/2 cups milk
1/2 cup sour cream
In a large saucepan, melt butter over medium heat. Add onion, and cook until softened about 8-9 minutes, stirring occasionally.
Stir in flour and cook and cook for about a minute.
Add milk and broth, stir and cook until bubbly and starts to thick.
Stir in sour cream.
Serve warm with assorted vegetables, meat, fresh herbs, and top with pastry crust.
Great Taste Buds 