Sponsored Post: Pumpkin Pie with Nut Crust, plus a Cuisinart Giveaway! - Sweet Potato Chronicles - Sweet Potato Chronicles

Sponsored Post: Pumpkin Pie with Nut Crust, plus a Cuisinart Giveaway!

For the first time in 6 years, we aren't going to be at our place for Christ­mas. We decided when we had Esme that we wanted to start our own tra­di­tions at home and I've loved it. I'm kind of par­tic­u­lar about Christ­mas and the work that goes into it has been worth it to cre­ate it just the way I like it. But this year we're ship­ping out! Ben's par­ents are cel­e­brat­ing their 50th wed­ding anniver­sary (amaz­ing, right?) just a few days before the hol­i­days, and since my par­ents also live in West­ern Canada it just made sense to roll it all into one big Christ­mas trip. In fact, all the grand­par­ents will be together on Christ­mas for the first time as Ben's par­ents are com­ing to my home town to be with us. I think the kids may actu­ally lose their minds with grand­par­ent spoiling.

And me? I'm kind of look­ing for­ward to hav­ing the year off from being respon­si­ble for the big din­ner. Of course I'll help out, but the pres­sure to time the turkey just right and all of that… well, it's all yours this year, Mum! But I'm think­ing I'll bake a pie on Christ­mas eve. If you're going to some­one else's house for Christ­mas din­ner — or any hol­i­day din­ner, actu­ally — this is a great pie to bring along. It's a flour-less crust, so it's great for any­one with gluten issues, or just any­one who has pas­try fear. I made this crust — made of almonds and pump­kin seeds — in about 10 sec­onds in the Cuisi­nart Food Proces­sor. Then the fill­ing takes a minute to whip up and it goes in the oven. It's kind of silly how easy it was to make. What are your favourite hol­i­day desserts? Share your best hol­i­day recipe ideas with us and you could win this beau­ti­ful Cuisi­nart Food Proces­sor. Just leave your recipe in the Com­ments sec­tion below and you could win! We love hear­ing about what you're mak­ing — so many great ideas!

pho­tos by Maya Vis­nyei

Pump­kin Pie with Nut Crust


1 cup almonds
1/2 cup pump­kin seeds
2 Tbsp corn starch
3 Tbsp brown sugar
2 Tbsp but­ter, melted
pinch of salt


1 (14 oz can) organic pump­kin
1/2 cup sugar
1 cup evap­o­rated milk
2 eggs
1 Tbsp corn starch
1 tsp cin­na­mon, more for serv­ing
1/2 tsp ground gin­ger
1/4 tsp salt
pinch of cloves
2 Tbsp Greek style yogurt


Pre­heat your oven to 350 degrees.

To make the pie crust I set the large blade in the large Cuisi­nart Food Proces­sor bowl, placed all the crust ingre­di­ents inside and used the pulse but­ton until they are a fine grain. Empty the grain onto your pie plate. Don't worry, it will seem very crumbly. Press gen­tly down until the crust forms evenly across and up your pie tin. Set aside.

In a large bowl, whisk together all of your fill­ing ingre­di­ents until they're well com­bined.  Pour the fill­ing gen­tly into the crust. Place in a hot oven and bake for 1 hour, until the fill­ing is firm but not cracked and the crust is golden. Remove from the oven and allow to cool com­pletely before serv­ing with a dol­lop of yogurt and serving.



  1. This looks really lovely, and the nutty crust is a per­fect com­pli­ment to the creamy fill­ing. Your Christ­mas sounds like its going to be lovely…have fun!

  2. Rebecca says:

    Oh, I would love a Cuisi­nart.
    Lately, I'm enjoy­ing mak­ing the fol­low­ing truf­fles. They're vegan and full of good stuff, based on a recipe in Gigi Cohen and Karen Dubrofsky's Nour­ish­ing Friends:
    1/2 cup med­jool dates and 1/2 cup prunes, finely chopped
    1/2 any other kind of dried fruit, such as cher­ries, blue­ber­ries, apricots–anything!–finely chopped
    1/2 cup each coconut, shred­ded, ground flax, ground oats, hemp hearts–at least one of these, not more than three, but you can always adjust by adding more or less of the fol­low­ing:
    soft­ened coconut oil, start with 1/2 cup, add more if nec.
    2 cups of cocoa

    Mix and mix and mix. Use your hands. Form into balls and chill in the refrig­er­a­tor, they get bet­ter the longer they chill. For extra kicks, melt 1 cup of dark choco­late chips with say 2 tbsp coconut oil, stick a tooth­pick in each truf­fle, and dip in melted choco­late. Return to fridge to set, at least 2 hours. Remove tooth­picks, and cover over holes with remain­ing melted choco­late. Alter­na­tively, these can be rolled in cocoa or shred­ded coconut. But plain is dandy! For a gift, pack in a con­tainer lined with wax paper.

  3. Rebecca says:

    whoops, I for­got an ingre­di­ent: nut but­ter! Any kind, at least 1/2 cup. Cashew and almond are best.

  4. Sylvia Sicuso says:

    I'll be mak­ing tra­di­tional Scot­tish Short­bread and Tiramisu

  5. Ani Danelz says:

    My brother is gluten-free and he LOVES pump­kin pie so this recipe is per­fect! Another dessert I make his is Claire Robinson's Flour­less Peanut But­ter Cook­ies. I do a lot of vari­a­tions like adding choco­late chips (or Reese Pieces!) or turn­ing them into Jam Thumbprint cook­ies so they are like a PB&J sand­wich in a sweet cookie!!

    1 cup nat­ural peanut but­ter
    1 cup sugar
    1 large egg, lightly beaten
    1 tea­spoon vanilla extract
    Coarse sea salt

    Pre­heat the oven to 350 degrees F and place racks in the upper and lower third of the oven.

    In a medium bowl, mix the peanut but­ter, sugar, egg and vanilla until well com­bined. Spoon 1 table­spoon of mix­ture about 1 inch apart onto ungreased bak­ing sheets. Flat­ten the mounds with the tines of a fork, mak­ing a cross­hatch pat­tern on the cook­ies. Sprin­kle coarse salt on top of the cookies.

    Bake until golden around edges, about 10 min­utes, switch­ing the posi­tion of the pans halfway thor­ough bak­ing. Trans­fer to racks to cool. Repeat with the remain­ing dough.

  6. Sarah Lawless says:

    Can't wait to try this recipe! My favourite Christ­mas recipe is my Mom's tri­fle. Or Choco­late rasp­berry cheese­cake brownies.

  7. Erica Best says:

    i have never made chist­mas cookie before and i found this recipe online
    When­ever you make these cook­ies for some­one, be sure to bring along sev­eral copies of the recipe! You will be asked for it, I promise!"
    1 1/2 cups but­ter, soft­ened
    2 cups white sugar
    4 eggs
    1 tea­spoon vanilla extract

    5 cups all-purpose flour
    2 tea­spoons bak­ing pow­der
    1 tea­spoon salt
    1. In a large bowl, cream together but­ter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, bak­ing pow­der, and salt. Cover, and chill dough for at least one hour (or overnight).
    2. Pre­heat oven to 400 degrees F (200 degrees C). Roll out dough on floured sur­face 1/4 to 1/2 inch thick. Cut into shapes with any cookie cut­ter. Place cook­ies 1 inch apart on ungreased cookie sheets.
    3. Bake 6 to 8 min­utes in pre­heated oven. Cool completely.

    from http://allrecipes.com/recipe/the-best-rolled-sugar-cookies/detail.aspx?src=VD_Summary

  8. Carolyn G says:

    This year I am mak­ing pecan pie and also a pump­kin flan

  9. Amanda says:

    i love cran­berry pecan pies!

  10. This looks yummy! I'll have to try it!!
    A food proces­sor would make life so much eas­ier! I'd love to win one!!

  11. Burcu says:

    I love mak­ing bul­gur wheat. It is healthy and tasty. I fry onions first in olive oil and then put the toma­toes in a blender. After I add toma­toes into the pan, I add the bul­gur and water. It cooks like reg­u­lar rice.

  12. I will have to try this…yum

  13. Corry VanHooft says:

    Gin­ger cookie's ,and gin­ger­bread house for the grand­chil­dren to decorated

  14. Barb says:

    A food proces­sor would make life so much eas­ier! I’d love to win one!!

  15. Em Sands says:

    Most of my fam­ily bakes cook­ies and sweet treats for Christ­mas, so I like to make some­thing spicy and savoury. One of my favourite recipes is also won­der­fully easy to make:

    Spiced Pecans

    2 table­spoons but­ter or mar­garine, melted
    2 table­spoons Worces­ter­shire sauce
    1/2 tea­spoon ground cumin
    1/2 tea­spoon gran­u­lated gar­lic
    1/2 tea­spoon sea­soned salt
    1/4 tea­spoon cayenne pep­per
    3 cups pecan halves
    1−1÷2 cups dried cranberries

    Com­bine the first six ingre­di­ents in a large bowl. Add pecans and mix well. Spread in an ungreased 13 x 9" bak­ing pan. Bake at 350* F for 15 min, stir­ring every 5 min. Cool com­pletely. Stir in cran­ber­ries. Store in an air­tight container.

    Easy peasy, with a nice lit­tle kick to them. = )

  16. Kelly Davison says:

    This is my favorite time of the year for bak­ing. I love doing it with my daugh­ter and a Cuisi­nart Food Proces­sor would make it so much easier.

  17. krista maksymchuk says:

    I like the idea of a nut crust for the pie

  18. ginette4 says:

    I love bak­ing cook­ies, bars and peanut but­ter balls for Christ­mas with fam­ily and friends, this recipe looks so good, thank you for shar­ing.
    Here's my recipe for Pump­kin cook­ies, I love mak­ing these for Christmas.

    2 1/2 cups all-purpose flour
    1 tea­spoon bak­ing pow­der
    1 tea­spoon bak­ing soda
    2 tea­spoons ground cin­na­mon
    1/2 tea­spoon ground nut­meg
    1/2 tea­spoon ground cloves
    1/2 tea­spoon salt
    1/2 cup but­ter, soft­ened
    1 1/2 cups white sugar
    1 cup canned pump­kin puree
    1 egg
    1 tea­spoon vanilla extract
    2 cups con­fec­tion­ers' sugar
    3 table­spoons milk
    1 table­spoon melted but­ter
    Pre­heat oven to 350 degrees F (175 degrees C). Com­bine flour, bak­ing pow­der, bak­ing soda, cin­na­mon, nut­meg, ground cloves, and salt; set aside.
    1.In a medium bowl, cream together the 1/2 cup of but­ter and white sugar. Add pump­kin, egg, and 1 tea­spoon vanilla to but­ter mix­ture, and beat until creamy. Mix in dry ingre­di­ents. Drop on cookie sheet by table­spoon­fuls; flat­ten slightly.
    2.Bake for 15 to 20 min­utes in the pre­heated oven. Cool cook­ies, then driz­zle glaze with fork.
    3.To Make Glaze: Com­bine con­fec­tion­ers' sugar, milk, 1 table­spoon melted but­ter, and 1 tea­spoon vanilla. Add milk as needed, to achieve driz­zling consistency.

  19. I would love to win a cuisi­nart!! I am cur­rently on dial­y­sis and my diet can be a pain with mak­ing every­thing from scratch, a cuisi­nart would make my life easier!!

  20. Robert Cronkwright says:

    This is my favourite I have to say I'm guilty of mak­ing this in the sum­mer too I just love eggnog. For the best flavour make your own eggnog the store bought stuff just does not cut it, it has too many arti­fi­cial flavours and thick­en­ers and way too much sugar.

    Eggnog Cheese­cake

    * Crust:
    * 1 cup Gra­ham Cracker Crumbs
    * 1/4 cup Sugar
    * 1/4 tsp Ground Nut­meg
    * 1/4 c But­ter, melted

    * Fill­ing:
    * 1 Env. Unfla­vored Gelatin
    * 1/4 c Cold Water
    * 8 oz Cream Cheese, Soft­ened
    * 1/4 cup Sugar
    * 1 cup Eggnog
    * 1 cup Whip­ping Cream, Whipped
    * 1 tsp of vanilla

    Com­bine crumbs, sugar, nut­meg and but­ter; press onto bot­tom of 9-inch spring­form pan.

    Soften gelatin in water; stir over low heat until dis­solved. Com­bine cream cheese and sugar, at medium speed on elec­tric mixer until well blended. Grad­u­ally add gelatin and eggnog, mix­ing until blended. Chill until slightly thick­ened; fold in whipped cream. Pour over crust; chill until firm and ready to serve.

    Gar­nish with nut­meg if desired.

  21. Mike Gismondi says:

    Choco­late chip cookies!

    1 cup but­ter
    1 cup brown sugar
    1 cup white sugar
    2 eggs
    1 tsp vanilla
    2 ¼ cups flour
    3 tsp bak­ing pow­der
    1 tsp salt
    choco­late chips

    Cream but­ter, brown sugar, white sugar, eggs, vanilla.
    In sep­a­rate bowl mix flour, bak­ing pow­der, and salt.
    Add dry ingre­di­ents to wet slowly mix­ing in.
    Add choco­late chips
    Bake at 350 F for 10–15 min­utes being care­ful not to burn.

  22. Angela Griffin says:

    Papaya Salsa

    ½ cup cilantro leaves
    1 cup cubed papaya
    ¼ cup cubed red bell pep­per
    ¼ cup diced red onion
    1 small jalapeño pep­per, seeded and minced
    2 table­spoons freshly squeezed lime juice

    Put the ingre­di­ents in a small bowl, mix­ing with a spoon until every­thing is thor­oughly melded in. Cover and refrig­er­ate until you are ready to use.

  23. Sarah N. says:

    I won­der if the food proces­sor would cut through all the candy cane recipes I make this time of year? I bet it would do so much bet­ter than the ham­mer I cur­rently use. I'm always mak­ing candy cane bark, hot choco­late, brown­ies and whipped cream. Candy cane everything!

  24. lisa bolduc says:

    court­sey of paula deen, we make this every year and it is a hit… yummy banana split cake. http://www.foodnetwork.com/recipes/paula-deen/banana-split-cake-recipe/index.html

  25. Alison Braidwood says:

    I've just dis­cov­ered this recipe. It tastes divine, is per­fect for hol­i­day parties/gifts and is sooo easy!

    Take a box of Ritz Crack­ers (Original/non-cheddar) a bag of Skor chips, and a can of sweet­ened con­densed milk (Eagle Brand is good). Take the bag of crack­ers out of the box, and mash with a rolling pin. Pour crushed crack­ers into a bowl and add the Skor chips. Stir in the con­densed milk. Dust a bak­ing dish with icing sugar, and spoon in the mix­ture (stops it from stick­ing to the pan). Refrig­er­ate until it solid­i­fies to your liking.

    Then eat! This tastes extremely deca­dent, and is always a hit.

  26. Lyndal Meyette says:

    I love pup­kin pie so I will try the recipe with teh nut crust.
    We bought some macadamia nuts when we were lucky enough to go to hawaii this sum­mer. This ia a light cookie recipe with macadamia nuts that is per­fect when you need a lit­tle snack


    1 Cup But­ter, soft­ened
    ¾ cup gran­u­lated sugar
    3 egg yolks
    2 tea­spoons vanilla
    2 ¼ cups all-purpose flour
    3 egg whites, lightly beaten
    2 cups finely chopped macadamia nuts
    Vanilla Cream Icing
    Ground car­damom (optional)

    Grease cookie sheets or line with parch­ment paper; set aside

    In a large bowl, beat but­ter with an elec­tric mixer on medium to high speed for 30 sec­onds. Add gran­u­lated sugar; beat until com­bined, scrap­ing sides of bowl occa­sion­ally. Beat in egg yolks and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remain­ing flour with a wooden spoon. Cover and chill about 1 hour or until dough is easy to handle.

    Pre­heat oven to 375 degrees F. Place egg whites in a shal­low dish. Place nuts in another shal­low dish. Shape dough into 1 inch balls. Rolls balls in egg whites; roll in chopped nuts to coat. Place balls 1 inch apart on pre­pared cookie sheets.

    Bake about 10 min­utes or until bot­toms are lightly browned. Trans­fer cook­ies to wire racks and let cool. Spread Vanilla Cream Icing on tops of cook­ies. If desired, sprin­kle iced cook­ies with cardamom.

    In a medium mix­ing bowl, beat ¼ cup but­ter, soft­ened; one 3 ounce pack­age cream cheese, soft­ened and ½ tea­spoon vanilla with an elec­tric mixer on medium speed until smooth. Grad­u­ally beat in 2 cups pow­dered sugar until smooth and icing is of spread­ing consistency.

    To Store: Place cook­ies in a sin­gle layer in an air­tight con­tainer; cover. Store in the refrig­er­a­tor for up to 3 days. Or freeze unfrosted cook­ies for up to 3 months; thaw and frost.

  27. Francine says:

    I always have a selec­tion of home­made cook­ies and squares, but for the grand dessert, I like a pump­kin pie or cheesecake.

  28. Bailey-Eileen Dexter-Parr says:

    Wow, this looks great! can't wait to make one, thanks

  29. Stacey L says:

    my hus­band loves pump­kin, would love to win and be able to make it with the food processor.

  30. Juliee F says:

    For christ­mas this year I'm bring the Sweet Pota­toes Casse­role
    3cups mashed sweet pota­toes
    3/4 cup sugar
    1/2 c. melted but­ter
    2 eggs well beaten
    1 tsp. vanilla
    pinch of salt
    Beat eggs in small bowl — set aside
    Beat every­thing else together.
    Spoon into casse­role -
    Add top­ping
    1/2 c. brown sugar
    1/4 c flour
    2 1/2 tbsp marg. melted
    1/2 c chopped pea­cans
    mixed together
    Bake at 350F for 25 –30 mins.

  31. Kristi says:

    One of my favorite Christ­mas desserts is a tri­fle made with choco­late cake, cus­tard, whipped cream and raspberries!

  32. Vesper says:

    My favourite recipe is cheese­cake
    For the base 75 grams of melted but­ter mixed into 200g of crushed diges­tive bis­cuits and put into a 23cms round tin
    1kg cream cheese and beat until soft, add 200g of sugar, 1 tsp vanilla essence and a pinch of salt, and beat. Beat in 4 eggs, some lemon zest, and pour over the base and cook at 150C/300F for an hour. Leave to cool in the oven with the door ajar.

  33. Monica says:

    I love hol­i­day bak­ing. My gin­ger­bread cook­ies are always a hit, old-fashioned gin­ger­bread, which I dec­o­rate with sil­ver balls. Enjoy, and I hope I win ; )

    Clas­sic Gin­ger­bread Cookies

    5 cups all-purpose flour
    1 tsp bak­ing soda
    1 tbsp ground gin­ger
    2 tsp cin­na­mon
    1/2 tsp cloves
    1 cup but­ter, soft­ened
    1 cup dark brown sugar, packed
    1 cup fancy molasses
    2 eggs

    In a large bowl, com­bine flour, bak­ing soda, gin­ger, cin­na­mon, and cloves.

    In larger bowl, beat together but­ter and sugar until light and fluffy. Beat in molasses until smooth; add eggs one at a time, beat­ing after each. Stir in flour mix­ture grad­u­ally to form soft, not sticky dough.

    Divid dough in two; wrap in plas­tic wrap and refrig­er­ate at least 1 hour or up to 2 days (dough can be frozen at this point for up to 1 month).

    On a lightly floured work sur­face, roll out half of dough to 1/8-inch thick­ness. Using gin­ger­bread cut­ters, cut out cook­ies. Place on a greased bak­ing sheet.

    Bake in pre­heated 350F oven about 10 min­utes (time will vary accord­ing to size of cookie) or until firm to touch. Cool on bak­ing sheet about 3 min­utes before trans­fer­ring to rack. Dec­o­rate with Royal icing and edi­ble dec­o­ra­tions (sil­ver balls, cin­na­mon balls).

    Make 3 dozen gin­ger­bread people.

  34. Brenda says:

    I love to make cheese cake. I add a lit­tle rasp­berry for the fes­tive season.

    Rasp­berry Swirl Cheese­cake Cupcakes

    For the crust:

    1½ cups gra­ham cracker crumbs

    4 tbsp. unsalted but­ter, melted

    3 tbsp. sugar

    For the rasp­berry swirl:

    6 oz. fresh rasp­ber­ries

    2 tbsp. sugar

    For the fill­ing:

    2 lbs. cream cheese, at room tem­per­a­ture

    1½ cups sugar

    Pinch of salt

    1 tsp. vanilla extract

    4 large eggs, at room temperature

  35. Roman Pejko says:

    Great ideas cre­ate some great food experiences.

  36. Tanya C says:

    My fav dessert is to make my Rasp­berry White Choco­late Cheesecake:


    1 1/2 cups Diges­tive Cookie Crumbs
    2 table­spoons Soft­ened But­ter
    16 ounces Philadel­phia Cream Cheese (2 Pack­ages)
    1 cup White Sugar
    2 cups Sour Cream
    3 Large Eggs
    1 1/4 cups White Choco­late Chips
    1 table­spoon Pure Almond Extract
    300 grams Frozen Rasp­ber­ries
    2 table­spoons White Sugar
    1/2 cup Water
    2 tea­spoons Corn­starch
    170 grams Fresh Rasp­ber­ries

    Place cookie crumbs and soft­ened but­ter into 9" cheese­cake spring­form pan.
    Work but­ter into crumbs and press into pan.
    Place in fridge
    In saucepan add together Frozen Rasp­ber­ries, corn­starch, water and 2 TBSPs of White sugar.
    Bring to boil and STIR and con­tinue to boil for 5 min­utes until sauce is thick. IF sauce does not seem to be thick­en­ing you can add corn­starch to water in a cup and add a small amount to pan.
    Strain sauce through mesh strainer to remove all the rasp­berry seeds.
    Pre­heat oven to 350 degrees
    In large bowl place cream cheese and beat with mixer until smooth.
    Add sour cream and sugar.
    Add Almond Extract and eggs and mix until smooth
    Stir in White Choco­late Chips with spoon
    Remove crust from fridge
    Add half the cheese­cake mix to pan
    Pour 1/3 of rasp­berry sauce on top of cheese­cake mix
    Pour remain­ing cheese­cake mix into pan
    Top with 1/3 of rasp­berry sauce
    Take a knife and cut through the cheese­cake to give it a mar­bled appear­ance
    Bake in Oven for 40 min­utes
    Turn off oven and leave cheese­cake in oven for 1 hour
    Place in fridge for 3–4 hours to chill
    Gar­nish each serv­ing with fresh rasp­ber­ries and rasp­berry sauce

  37. aimee says:

    i will buy store made stuff in a hurry but put it in my dishes so peo­ple still feel special.

  38. Kati Debelic says:

    my favorite recipe is the coconut mac­a­roon, you can find it here:

    May just have to do a batch or 2 just because!

  39. Florence says:

    love to win the process. I love to make fruit cake.

  40. SueSueper says:

    I just love apple pie over any hol­i­day. Have one bak­ing in the oven right now. Can't wait for it to be ready. :-))

  41. Barbara99 says:

    I made a flour­less dessert as well called "Choco­late Meringue Torte". It was very sweet, but a huge hit with every­one. Looks like I will have to make it again in the future because every­one loved it so much!

  42. shell h says:

    this is my favourite easy Christ­mas candy.
    choco­late dipped sponge toffee


    2−1÷2 cups (625 mL) gran­u­lated sugar
    2/3 cup (150 mL) white corn syrup
    1/3 cup (75 mL) water
    4 tsp (18 mL) bak­ing soda
    2 tsp (10 mL) vanilla

    In 12-cup (3 L) saucepan, stir together sugar, corn syrup and water over medium heat just until sugar dissolves.

    Bring to boil; cook, with­out stir­ring but brush­ing down side of pan occa­sion­ally with pas­try brush dipped in cold water, until candy ther­mome­ter reaches hard-crack stage of 300°F (149°C), or when 1 tsp (5 mL) hot syrup dropped into cold water forms hard brit­tle threads, about 10 minutes.

    Remove from heat. Stand­ing back and avert­ing face, whisk in bak­ing soda. (Caramel will bub­ble and sput­ter and increase in vol­ume.) Whisk in vanilla.

    Pour into greased foil-lined 13– x 9-inch (3.5 L) metal cake pan. Let cool in pan on rack with­out dis­turb­ing, about 2 hours. Break into 1–1/2-inch (4 cm) pieces. (Make-ahead: Store lay­ered between waxed paper in air­tight con­tainer for up to 1 month.)

  43. Maegan Morin says:

    Gosh I havent had the chance to make any­thing this year!! But I sure could use a cuisi­nart food proces­sor. I know that it would encour­age me to be a lot more adventurous!

  44. Mai Ferguson says:

    Looks delicious.……I am going to print these .…then try some.…

  45. Heather A says:

    The crust on this pie looks amaz­ing. Can't wait to try it on my own super sim­ple choco­late pud­ding pie. Just make up a pack­aged cooked choco­late pud­ding, put it in a pre­pared pie crust (like this one) and for Christ­mas, top with crushed candy canes and Cool whip.

  46. Michelle B says:

    My favorite Christ­mas dessert is mince­meat pie.

  47. Jeff Richard says:

    Seasons's Greet­ings.

  48. Betty S says:

    Banana Bread

    3 small or 2 large bananas mashed
    1-cup sugar
    ¼ cup but­ter or mar­garine
    1 egg
    1 tsp bak­ing soda
    1 tsp bak­ing pow­der
    1 tsp salt
    1 ½ cup flour

    Pre­heat oven to 350 degrees Fahrenheit.

    In a large bowl

    Com­bine smashed Bananas, sugar, but­ter and egg. Add dry ingre­di­ents.
    Place mix­ture in 2 greased loaf pans

    Bake 50 min­utes to 1-hour approx

    Chopped walnuts

  49. Kat says:

    Nice! Thanks for the recipe. I mod­i­fied it quite a bit… used pecans instead of almonds in the crust, and three dates instead of sugar and corn­starch. Oil instead of melted but­ter because I'm lazy. For the fill­ing, I cut up and roasted the neck of a but­ter­nut squash (about 2 cups of cubes), then puréed it with half a block of cream cheese, an egg, spices and a few spoon­fuls of dark brown sugar. The crust was a lit­tle dark after an hour of bak­ing but the fill­ing was delish!

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