November 20, 2024

Hello Foodie Friends

No matter how full you get after the big meal there's always room for at least a little slice of dessert and this DOUBLE STUFF PUMPKIN PIE recipe is to die for with has both a pumpkin and cream cheese layer. You can even use a ready made graham cracker Crust for the home made one below if you're running short on time. A little whipped cream for garnish never hurt either just bring a can of the whip!

Enjoy!
Marzee
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DOUBLED UP PUMPKIN PIE

INGREDIENTS:

* Crust:
1 cup Flour
1/4 Cup Brown Sugar
1/2 Cup Chopped Pecans
1/2 Cup Melted butter

DIRECTIONS:
Combine all ingredients and spread into a pie dish.
Bake at 350 degrees for 20 minutes. Cool.

* Filling:
4 oz cream cheese, softened
1 TB Half and Half
1 TB Sugar
1 1/2 Cup Thawed cool whip

1 cup half and half
2 4-ounce packages of Instant Vanilla Pudding
1 16-ounce can Pumpkin
1 TS cinnamon, ground
1/2 TS Ginger, ground
1/4 TS Cloves, ground

Add first 3 ingredients in a large bowl and stir with wire whisk until smooth. Gently Stir In cool whip and spread on top of crust. Pour rest of the half and half into bowl with vanilla pudding and beat with wire Whisk until well blended (1 or 2 minutes, Mixture will be thick). Stir pumpkin and spices into Pudding mixture and mix well. Spread this over cream cheese layer and refrigerate at least 3 hours.

* Garnish with whipped topping and nuts, if desired

MARZEE's CORNER

COOK THAT TURKEY GOOD!

When cooking a turkey, use a meat thermometer. Even if you use a "pop-up" thermometer, it's a good idea to check the temperature with a conventional meat thermometer. If you don't have one, pick one up at the grocery store as you're searching for the holiday items. Set the oven no lower than 325 F and cook the turkey to 180 F in the inner thigh. The juices should run clear. Here are approximate cooking times for turkey, but use a meat thermometer to verify doneness:

*** COOKING TIME ***

Weight (pounds) Unstuffed/hrs Stuffed/hrs
8 to 12............2 3/4 to 3.........3 to 3 1/2
12 to 14...........3 to 3 3/4.........3 1/2 to 4
14 to 18...........3 3/4 to 4 1/4.....4 to 4 1/4
18 to 20...........4 1/4 to 4 1/2.....4 1/4 to 4 3/4
20 to 24...........4 1/2 to 5.........4 3/4 to 5 1/4

(courtesy of the USDA)