Tuesday, August 28, 2012

Semi Home Made Pumpkin Pie

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"Look at me, I'm Sandra Lee, Lousy with Virginity"...

Am I the only person how hums that song from Grease every time I catch Sandra Lee's Semi-Homemade show on the Food Network?

Well, I like her TV show, but I prefer the challenges that go with not making semi-home-made.  But I had an emergency over Thanksgiving and this recipe worked perfect.  BTW, I actually adapted this from a recipe I read on the Mystery Lover's Kitchen blog, Julie Hyzy, author of the White house Chef murder mystery series (her new book in the series, Buffalo West Wing hits the stores in early January).  Other than the semi-homemade joke and the chance to put a show tune up on my blog, this recipe has nothing to do with Sandra Lee, or Sandra Dee or Virginity (or even Buffalo).

 But I digress...

My emergency...

My visiting family arrived late on Wednesday night, just hours before the Thanksgiving meal.  I asked my nieces and nephews what they most wanted to eat on Thanksgiving.  They all screamed for pumpkin pie.

I didn't know... As god as my witness, I just didn't know.  I also hadn't planned for a pumpkin pie.  There's stuff involved, pie crusts to be made, pumpkin to be broken down, ingredients I didn't have.

But, with a little "semi-homemade" help, I did have everything I needed to make this pie and make my nieces and nephews happy!

Here's what I did...

1 frozen pie shell
1 16 ounce can of Pumpkin (drained)
3 Eggs
2 tsp Pumpkin Pie Spice
2/3 cup Brown Sugar
2 cups Buttermilk
pinch Salt
2 TBS Butter, room temperature softened
  • Allow the pie shell to thaw to room temperature
  • Pre-heat oven to 425 degrees
  • Mix the dry ingredients, then the pumpkin and butter, then the eggs one at a time
  • Finally, add the Buttermilk and mix well
  • Bake for 10 minutes at the 425 degree temp to form a skin on the top of the pie
  • Reduce heat to 325 and bake for an hour 45 minutes.  Julie says her times vary from 1 hour to 2 hours.  You know when the pie is done when the skin cracks.  Mine took 1 hour 45 minutes.
I just love the extra little tang the buttermilk adds to the recipe.  With all the seasonings and flavors, it is very subtle.  Just a little something extra that separates your "semi-homemade" pie from a can and the freezer into something special.

The young'uns loved it.  It's good to have one of these "Semi-Homemade" recipes laying about for just such an emergency!


This simple recipe has been added to my growing list of "52 Cakes and Pies at Home"!

These are the desserts you make for your family.  No fancy amazing wedding cakes, just the rustic beauty of the classics.  From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert.  You may even see a few unusual crusts and frosting ideas to try.

You get the idea. These recipes are very simple, take very little time but will have your family wanting dessert first...


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