Pumpkin Ginger Snap Banana Cream Pie!


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.

Serves 8-10

Recipe by Amy Richardson

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~Salted Pecan Caramel Cream Pie~


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.

Refrigerate until ready to serve.

To serve, top with additional whipped cream.

Serves 8-10

Recipe by Amy Richardson

Peanut Butter Chocolate Ganache Layered Pie!


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.

Serves 8-10

Recipe by Amy Richardson

~White Chocolate Cinnamon Chip Old Fashioned Oatmeal Cookies~


With the holidays right before us, why not whip up a batch of these warm and full of comfort flavor cookies!

~White Cinnamon Chip Old Fashioned Oatmeal Cookies~

1 cup butter

1 cup brown sugar

1/2 cup white sugar

2  large eggs

2 tsps bourbon vanilla

1 tsp cinnamon

1 tsp soda

1/2 teaspoon sea salt

1 1/2 cups old fashioned oats

2 cups flour

1 1/2 cups white chocolate chips

1/2 cup cinnamon chips

Beat butter for 2-3 minutes. 

Add sugars and beat again until light.

Add eggs, vanilla, and salt, beat well. 

Add soda, and flour. When mixed add oats. Stir in white chocolate & cinnamon chips. 

Heat oven to 350

Line baking sheet with parchment.

Drop dough or using a large cookie scoop, six per baking sheet. Bake 14-16 minutes or until golden brown. 

Makes 1-1/2 dozen large cookies

Recipe by Amy Richardson

A Harvest Pot Pie Party! The ultimate comfort food, party style!


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.

Makes 6-8 generous servings

Recipes and party idea by Amy Richardson

Products:

Large leaf cutter available at Orson Gygi

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