I can’t think of a better season to display a wide variety of pies and desserts than Thanksgiving and Christmas. As a child, I remember the pie and other fabulous holiday desserts were always on the enclosed front porch with the brandy slush and soda.
We knew that the dessert table was not visited until we had eaten meat, potato, and veggie. Then you could visit the dessert table. Oh, the patience it took to finish the meat, potato, and veggie.
When we all sat around the table there was no cheating. EVERYONE saw what EVERYONE was eating. Once Grandma Jennie went to styrofoam plates and the “sit anywhere and eat philosophy” came it to play, it all went downhill from there.
No desert of desserts here…
Always on the dessert table was pecan pie, pumpkin pie, mincemeat (the real mincemeat), apple pie and ice cream, and whip cream- condiments for your pie! I am going to share with you a few pie/dessert recipes for you to try over the new 3 holidays. Please enjoy!
Linda’s Pumpkin Crunch
This recipe is called “Pumpkin Lust” in our home. It is a great recipe and what I like best is the ease of putting it together. It’s great to have a go-to dessert that flies together in no time. It’s a great addition to your pie and other fabulous holiday desserts table.
Alright… Linda had no last name and I found this recipe on a carton of eggs. So Linda, whoever you are, you get full credit for this delicious pumpkin recipe!
- 1 package(box) Yellow Cake Mix*
- 1 can (15oc.) Solid Pack Pumpkin
- 1 can (12oz.) Evaporated Milk
- 3 eggs
- 1 1/2 cup Sugar
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1 cup Butter
- Whipped Topping, for topping of course!
Preheat over to 350 F. Grease bottom of a 9×13 inch pan. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl. Pour into the 9×13 pan. Sprinkle dry cake mix* evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. BAke at 250 F for 50-55 minutes, or until golden brown. Cool… served chilled. Top with whipped topping when served. * – Michele’s suggestion- In order to cut back on the amount of sugar I have reduced the yellow cake mix to half.
Classic Crisco Pie Crust Recipe
I use this pie crust recipe a majority of the time. All credit is given to the Crisco website for this recipe https://www.crisco.com/recipes/classic-crisco-pie-crust-1242 . You can also check out this nice video from YouTube https://www.youtube.com/watch?v=4E_4ZBTTF2g If you are reading this digitally, I have a nice YouTube video for you to check out on making the Crisco Pie Crust.
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold Crisco® All-Vegetable Shortening
- 3 to 6 tablespoons ice-cold water
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 3/4 cup cold Crisco® All-Vegetable Shortening
- 4 to 8 tablespoons ice-cold water
- 2 2/3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold Crisco® All-Vegetable Shortening
- 6 to 10 tablespoons ice-cold water
STEP ONE – STIR flour and salt in large bowl until blended. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. Gradually add just enough water, 1 tablespoon at a time, stirring with a fork just until dough holds together and forms a smooth ball.
STEP TWO- SHAPE dough into a ball for a single pie crust. Divide dough in half and shape into two balls for a double-crust pie. Flatten into a 1/2-inch thick disk(s). Wrap disk(s) in plastic wrap. Chill 30 minutes or up to 2 days.
STEP THREE- ROLL dough on a lightly floured surface, rolling from the center outward. For a 9-inch pie plate, roll into an 11-inch circle. For 9 1/2-inch deep-dish pie plate, roll into a 12-inch circle. Transfer dough to pie plate.
STEP FOUR- For SINGLE-CRUST pie, fold the edge under and press to form a standing rim. Flute edge as desired. Chill until ready to use.
STEP FIVE- For DOUBLE-CRUST pie, roll disk for the bottom crust, trimming edges of dough even with the outer edge of the pie plate. Fill unbaked pie crust according to recipe directions. Roll out remaining dough disk. Place dough over filled pie crust. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal. Flute edges as desired. Cut several 1/2-inch slits in top crust to vent steam. Bake according to specific recipe directions.
FOR SINGLE-CRUST BAKED PIE SHELL
STEP ONE- HEAT oven to 425°F. Thoroughly prick bottom and sides of unbaked pie crust with a fork. Bake on lowest rack in oven 10 to 12 minutes or until golden brown. Cool completely on a wire rack before filling.
9×13 Pumpkin and Pecan Pie
A great shortcut for making quick and easy holiday pie is to make them in a 9×13. I have tried this with pumpkin pie as well as pecan pie and they turned out well. This makes the portions smaller, but you can serve more people as well as getting a little “taste of everything”.
Make two pie crust recipes and carefully shape them around the bottom and sides of the 9×13 so that 1 1/2- 2 inches of pie crust come up around the sides(trim as necessary along the edges and prick crust bottom with a fork).
Continue on and make two 9 inch pumpkin pie recipes per the cans directions and pour into the 9×13 bake per usual- pre-bake the crust for 10 minutes and then pour in the pumpkin pie mixture. Pumpkin pie https://www.verybestbaking.com/recipes/18470/LIBBYS-Famous-Pumpkin-Pie . Pumpkin pie has lots of moisture so baking a little longer may be necessary. Keep checking your pie by inserting a knife to see if it comes out clean.
Chunky Pecan Pie Bars
I really like this recipe. My Grandma Jennie Syens made these for her Christmas boxes. They cut-up very nicely and are a great addition to your pie and other fabulous holiday desserts table. I like to use this recipe for making a pecan pie in a 9×13. Please enjoy!
- 1 1/2 cup flour
- 1/2 cup (1 stick) butter softened
- 1/4 cup packed brown sugar
- 3 large eggs
- 3/4 cup corn syrup
- 3/4 cup granulated sugar
- 2 tbsp butter, melted
- 1 tsp. vanilla extract
- 1 3/4 cup chocolate chips
- 1 1/2 cups chopped pecans
Preheat oven to 350 F and grease a 9×13 pan.
CRUST: Beat flour, butter and brown sugar until crumbly. Press into prepared 9×13 baking pan. Bake for 12-15 minutes or until lightly browned.
FILLING: Beat eggs, corn syrup, granulated sugar, butter, and vanilla extract in a medium bowl with a wire whisk. Stir in chocolate chips and nuts. Pour evenly over baked crust. Return to oven and bake for 25-30 minutes or until set. Cool and cut.
Friends, I hope you have enjoyed reading and hopefully trying these fun recipes. Enjoy the Holidays with your friends and family. Be well!
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Michele Bruxvoort is sure to draw you in with her delightful sense of humor and love for living life. She enjoys reading, repurposing, as well as remodeling the family home with her husband. Drawing from her life experience as wife, mom, and follower of Jesus, Michele brings you a very honest and real perspective on life. When you don’t find her writing, you can find her mowing lawns, stocking shelves, taking care of her grandbaby and tackling her latest life adventure.
Wisconsin native and empty-nester, she now makes her home with her husband of 27 years in the South West Prairie plains of Minnesota.