I know what you’re probably eating today. I’m gonna take a very wild guess. It’s a sandwich, piled high with shredded dark meat turkey and cranberry sauce and mayonnaise and if you’re super crazy, you might’ve added mashed potatoes on your bread. I say live it up because in January everyone is going to be on a cleanse.
This recipe is all about using up those last bits of pumpkin puree you might have in your fridge from the pumpkin pie you maybe made. Or maybe didn’t.
For this post I teamed up with bobble and their presse. I figured it was a good match because nothing goes better with doughnuts than coffee…and vice a versa.
Thanksgiving is undoubtably the most popular pie holiday of the entire year.
And I happen to love, LOVE pie. I love eating pie, but I’m pretty sure I love making it even more.
Here are some tips that I find helpful:
Common Problem: Dough Shrinkage
Dilemma: Have you ever rolled out the most perfect pie crust, crimped the edges to only be super bummed out after it comes out of the oven that the whole thing shrunk??!?!
Solution: Shrinkage happens for two reasons.
The first is too much water in the dough. When you wrap up the dough in plastic wrap, it should never be sticky. If it’s sticky, roll the entire thing in a few tablespoons of flour and knead it one more time AND then wrap it.
The second possible problem is that it didn’t have enough time for the gluten to relax. Most pie crust recipes will tell you to rest it in the fridge for an hour. Well, if you only let it rest for an hour, most likely it will shrink. Ideally it’ll rest for an entire night in the fridge. This also breaks up some of the work and makes pie-making a bit easier.
Common Problem: Pumpkin (or any custard) Pie Cracking
Dilemma: You make a pumpkin pie (or cheesecake) and it looks perfect when it come out of the oven and then BOOM! A DAMN CRACK! Many people will tell you that you probably baked it too long and this could be true. But if there was no crack in the oven then you probably baked it just right, but it was the drastic temperature change when you took it our of the oven that did you in.
Solution: First of all, cracking isn’t the worst thing that could happen—it’s totally edible and delicious. To avoid it from happening, turn the oven off, prop the oven door open and allow the pie to cool slowly, rather than taking it from the very hot oven to often times chilly (it’s November after all!) kitchen counter. I usually let it cool for about 30 minutes to an hour this way and then take it out and place it on the counter. If you have kids or dogs, have them avoid the kitchen for that time.
Common Problem: Being Flustered
Dilemma: If you’ve never made pie, the first time may stress you out so much that you may never want to make it again. It requires a good amount of steps. There are multiple components. The idiom “easy as pie” could not be further from the truth. But it’s not hard.
Solution: Make the pie crust the day before. This will allow you to concentrate on just the pie crust, which if you’ve never made it before, can be a confusing. You’ll have to have a bit of focus but I swear you can do it!
Make the filling, stick it in the fridge and then roll out the pie crusts. Organization helps a whole lot of pie-making. AND if all else fails, Tweet me and I’ll try and help! Also, if the pie turns out to be not the prettiest, top it with a scoop of ice cream and no one will care!
Now, here are some of my favorite pies to make for Thanksgiving!
These rolls only took about a million times to get right. But when I got them right, I got them right! (Or at least I think so.)
For this recipe, I teamed up with McCormick Gourmet to bring you the lightest, fluffiest and buttery rolls evrrrr. And they’re topped with my favorite topping in the entire world: “The Everything” bagel topping.
I’ve put the topping on a lot of things at this point: hamburger buns and pretzels and now, Cloverleaf Rolls. But it’s for a reason.
Hello, you pie-loving humans. I’m here with another pie. This one is slightly different.
A: Because you make it in a tart pan (I used a rectangle one but a circle one would do just fine or if you’re like this is annoying just use a regular 9-inch pie dish, you can do that, too!)
B: There aren’t a ton of spices in this. Like, barely at all.
C: Hello, butterscotch. It’s all about pumpkin and butterscotch and their sweet and caramel-y-like union.
This recipe starts with sweet butterscotch. A few years ago I was very confused as to what the difference was between butterscotch vs. caramel.
It’s this easy: butterscotch is made with brown sugar, where caramel is made with white sugar.
That’s it. I like my butterscotch not burnt or taken too far but just right.
If you hate making pie crust, this is super easy. It’s a gingersnap crust taken from the No-Bake Pumpkin Pie from The Year of Cozy. I steal from myself!
I’m back in the US of A and I’m super stoked to be back cuddling with Amelia, eating chips and salsa and answering lots of emails. It’s the simple things you miss when you’re away. Nothing ever feels as good as home does.
But enough about me and my boring I miss home paragraph, let’s talk about something way more exciting: PIE.
This pie is cool. I’m gonna be honest, up until like a month ago when I was prepping for Thanksgiving recipes, I’d never tried sweet potato pie. I know I know! I have no idea where I’ve been.
I think when I’m making my pie-eating decision, I go with apple or pumpkin pie, never sweet potato.
But that’s all gonna change! This pie is super simple and chill. No crazy spices, no crazy amount of sugar. If you need to make it dairy-free, by all means use the coconut milk. I loooved the coconut milk. If you don’t care, then use whole milk! It’s chill and versatile.
This pie is the first of the handful of pies I’ll be sharing this weekend. And at the very end of the week, I’ll be doing a lil’ round-up of my favorites of all-time. There are quite a few pies on this blog.
First up: Black-Bottomed Pecan Pie…with NO CORN SYRUP.
I’m still having trouble understanding the Gwen Stefani and Blake Shelton thingy.
I’m also perplexed about when and how Nene is going to return to Real Housewives of Atlanta.
I’m having trouble deciding what two (that’s it?!) pies I’ll make for Thanksgiving. SO MANY OPTIONS!
One thing I’m not having trouble with is how much I love delicata squash (and this gratin).
Delicata squash is maybe my favorite type of squash. Do you wanna know why?! Because I don’t have to peel it!
One less step, man. When I first thought of putting rice in a gratin, I’m not gonna lie, part of me thought it might end up, well, scary looking. but I think it turned out a-ok! I thank the pretty color of the squash and the pretty color of the wild rice.
It’s decadent, yet not too much. It’s delicious and nutty and downright amazing. For the full recipe, head over to SheKnows.
I used to be one of those psycho people who liked to be really hungry for Thanksgiving dinner. So instead of having breakfast, I’d just power through the day so I could REALLY enjoy dinner. But then that lead to be, like, being mean to people so now I make sure to eat breakfast AND I always have an appetizer prepped.
This is perfect for that because it can be made the day before and then heated up when hanger-vibes strike.
I’m headed to London, TOMORROW! The past week have been me frantically scrambling, setting up Amelia-walkers, finding an umbrella to take with me, packing scarves and all sorts of other fun things. And pies! So many pies have been made, which are coming very, very soon. But first, we need a Thanksgiving appetizer. This should probably be made the day before so when you’re all cooking and gallivanting in the kitchen, you can pull this baby out of the fridge and snack on it all day long.
For this post, I partnered up with Reynolds Kitchens. I actually wrote a few Holiday-inspired recipes for them. I love all of them, but the one that’s near and dear to my cheese-loving heart is this Pimento Cheese Ball. Nothing says let’s have fun like a cheese ball—they’re the life of the party!
This weekend I accompanied my best friend to look for wedding dresses. When she made the appointments, we both sort of rolled our eyes and shrugged our shoulders. I guess we’re gonna have to do this. Neither of us are super girly so the idea of having to go to a bridal boutique or whatever didn’t sound all that exhilarating…until we got there.
Man, it was way more fun and emotional than I ever thought it was going to be. It was such a happy experience! It made me appreciate all the steps along the way to getting married. It made me happy for her and for me and for her mom, who was so grateful and thrilled to witness every single dress, good or bad.
What did you do?
Are you realizing that Thanksgiving is like a stone’s throw away?! I went to CVS the other day and they just skipped from Halloween to Christmas! JUST LIKE THAT! It’s really intense and aggressive and it’s stressing me out.