Pumpkin Pie Nut Crust
Vinegar Pie Crust
We celebrated our Thanksgiving a tad early this year. The first reason,
my mom was with us and we figured better to celebrate while we have her now than not at all
2nd reason, we will be moving the day before Thanksgiving.
So it worked out just beautifully that my mom was here
to celebrate with. She added all the delicious touches to our Thankful day that only a mom can add.
Her dishes were all her own recipes. Everyone of them had an unusual twist, still keeping
the history and rustic flavor of our ancestral traditions. You can find her recipes here. For dessert I tried some
new pie recipes. I made a pumpkin pie with a nut crust which is quite interesting.
My Honey Man has a hard
time liking pumpkin pie but this pie he surprisingly enjoyed.
The Cranberry Pear Pie was another experiment for me.
I used a traditional apple pie recipe but exchanged the
apples for pears and cranberries. It was fun and colorful for the table as well.
The little guys were so excited that they couldn’t take their naps. Clean from baths and in their
best clothes they waited and hovered around the table peering at all the decorations and table
settings. Their fingers couldn’t stay out of the little tartlets that were placed at their place settings.
It was quite a perfect evening. The one thing I would alter, is my dad being so far away. He was greatly missed.
Maybe we will have him with us this time next year.
I am so
thankful to our Lord for his abundant blessings and grace. For his righteousness and for giving
His Son to die on the cross for me.
So thankful to my parents for always teaching us to seek the Lord in all we do. Teaching us
right from wrong and to follow His ways.
So thankful for my
husband and his wonderful love for me.
So thankful for our babies, they are the biggest blessings on this earth.
Feel free to try out these recipes. You can find my Cranberry Pear Pie recipe here
- Pumpkin Pie & Nut Crust
- Nut crust
- 1 c. ground nuts (I used Walnuts)
- 3 tbsp. sugar
- 3 tbs. melted butter
- Pinch salt
- ½ tsp. ginger
- ¼ c. brown sugar
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- 1½ c. canned pumpkin
- 3 eggs
- ¾ c. white sugar
- 1½ c. evaporated milk
- For Nut Crust:
- Butter a pie plate. Mix ingredients and spread over pie plate.
- Pumpkin Filling:
- Blend ingredients well and pour into nut crust.
- Bake at 450 degrees for 10 minutes.
- Reduce heat to 350 degrees and bake 25-30 minutes or until almost firm.