April 17, 2024

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Healthier eating: Give thanks and take in pie (in moderation)

I hope that all people experienced a secure and wonderful Thanksgiving getaway. I missed gathering with mates this calendar year- — not only for the amazing firm and conversation but also for the wide variety of food stuff that all people brings. Family gatherings are steeped in foods traditions, which makes them comforting and welcoming.

In our property, my husband and son make a conventional French-Canadian meat stuffing every calendar year. I make a uncomplicated, unadulterated cranberry sauce that my mom used to make. Aspect dishes fluctuate- — riced potatoes, sweet potato casserole, corn pudding, bread stuffing, wild rice, Brussel sprouts, Environmentally friendly beans, Parker Dwelling rolls — from 12 months to 12 months.

With only three of us for the Thanksgiving food, the big selection was “What form of pie”?! We like to go the classic route with pecan pie and pumpkin pie, but with only 3 of us I experienced to occur up with a better answer. It did not truly feel “healthy” to bake (and therefore eat) two pies! So I created a pumpkin pie with a pecan topping. If you never like pecans, sense totally free to use yet another nut for the praline. The end end result is decadent but like all sweet matters, practice moderation and eat a piece mindfully. Savor each and every morsel gradually.

This is a recipe that will be utilised for numerous holiday seasons in the future–our loved ones is adding it to our rotation of vacation food stuff traditions.

Pecan Praline Pumpkin Pie



1 unbaked pie crust (homemade or keep purchased)

Egg clean for pie crust: 1 large egg beaten with 1 Tablespoon milk


Just one 15 oz can pumpkin puree
2 large eggs
1 cup packed mild or dark brown sugar
1 Tablespoon cornstarch
1/2 teaspoon salt
1 and 1/2 teaspoons floor cinnamon
1/2 teaspoon floor ginger
1/4 teaspoon floor nutmeg
1/8 teaspoon ground cloves
1 cup half and fifty percent

Praline topping
1 cup finely chopped pecans
1/2 cup packed gentle or darkish brown sugar
2 tablespoons maple syrup
Whipped product for serving


I get ready my pie dough right before I start out creating the pecan praline pumpkin pie. Make the pie dough the night time just before mainly because it wants to chill in the refrigerator for at least two several hours before rolling out and blind baking.

Roll out the chilled pie dough: On a floured operate area, roll out 1 of the chilled dough. Transform the dough about a quarter convert following each individual number of rolls right up until you have a circle 12 inches in diameter. Diligently area the dough into a 9×2 inch pie dish. Tuck it in with your fingers, building guaranteed it is fully easy. To make a attractive thick edge, I do not trim excess dough all-around the edges. In its place, fold the excessive dough back in excess of the edge and use your palms to mold the edge into a wonderful thick rim all around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Cautiously line the within of the pie with two pieces of parchment paper, as demonstrated in the shots and movie previously mentioned, then pour in the pie weights. Make positive the weights are evenly dispersed all over the pie dish. Chill the dough in the refrigerator or freezer for at the very least 30 minutes– this helps protect against the crust from shrinking. (You can actually fill with pie weights ahead of or immediately after chilling, it does not make a distinction.)

Preheat oven to 375°F.

Pre-bake the crust: Bake the chilly pie crust (with weights!) for 12 minutes. Eliminate from the oven and cool for a few minutes as you put together the filling. You can pre-bake the crust up to three times in advance of time. Protect cooled crust tightly and refrigerate right until completely ready to fill.

Whisk the pumpkin, eggs, brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, fifty percent and fifty percent, in a huge bowl right up until absolutely combined and easy.

Clear away pie weights (and parchment) from crust. Pour filling into heat crust. Brush edges with egg wash.

Bake for 50-55 minutes or until eventually the center is no for a longer period jiggly. It can nonetheless be a small sticky in the extremely middle on top rated, just as long as it no longer jiggles when you flippantly tap the pan. In the course of bake time, if you discover the edges of the pie crust are browning also immediately, utilize a pie crust defend or a ring of aluminum foil to protect it.

Topping: Remove pie from the oven and increase the topping. I like to make the topping as the pie bakes so I have it completely ready. Making use of a fork, blend the pecans and brown sugar with each other. Drizzle in the maple syrup and mix until finally combined. Spoon on leading of the pie, then carefully press it down with a spoon or fork so it sticks on top of the filling.

Return pie to the oven and bake for an further 15 minutes. Use a pie crust protect to secure the crust from in excess of-browning, if desired.

Clear away the pie from the oven and place on a wire rack to great fully, at least 3-4 hours. If not serving right away, cover cooled pie and shop at place temperature for 1 day or in the refrigerator for up to 2 days.

Provide room temperature or cold with whipped cream.

Address and shop leftover pie in the fridge for up to 5 times.


Pie Crust: If working with homemade or store-bought pie dough, you still require to pre-bake it. If necessary, you can use a graham cracker crust or gingersnap cookie crust instead of traditional pie crust. Pre-bake the cookie crust at 350°F for 10 minutes. No have to have for pie weights if utilizing a cookie crust.

Pumpkin: Canned pumpkin is finest in this pumpkin pie recipe.

Spices: About 1 teaspoon of pumpkin pie spice can be made use of instead of ginger, nutmeg, and cloves.

—  By Deborah Binder

Deborah Binder life in Edmonds with her household. She is “dancing with N.E.D.” (no evidence of disease) soon after becoming diagnosed with ovarian cancer in 2009. She is a foodie who loves to prepare dinner from scratch and share her experiments with her household and close friends. She attended culinary faculty on the East Coast and freelances all-around city for regional chefs. Her present-day desire in food stuff is discovering to take in for wellbeing and wellness, while at the exact same time making the most of the pleasures of the table. As Julia Youngster when claimed, “Everything in moderation including butter.” Deborah can be contacted at [email protected].


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