Perfect Pumpkin Pie

Just in time for Halloween..........I absolutely Love this Recipe :D

Cook Time: 55 Minutes

Ingredients:

• 1 cup pumpkin pureé, canned or fresh cooked
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 3 eggs, slightly beaten
• 1 cup half-and-half
• 1 9-inch pastry shell, unbaked

Preparation:

Combine pumpkin, sugar, salt, and spices. Add beaten eggs and half-and-half. Blend well. Pour pumpkin mixture into prepared pie shell. BAke at 450° for 10 minutes. Reduce heat to 325°; bake 45 minutes longer, or until a knife inserted in center comes out clean.


MMmmmmm
Enjoy :D
MissSweetTreats <3>

Caramel Crunch Apple Pie

If you love caramel apples in the fall and can't get enough Apple Pie then try this one out---its delicious- but- my personal trick is to sprinkle toffee crunchies on top--- FABULOUS !

INGREDIENTS

• TOPPING:
• 1/4 cup all-purpose flour
• 1/3 cup packed brown sugar
• 2 tablespoons butter or margarine, softened
• 1/2 teaspoon ground cinnamon
• PIE:
• 6 cups peeled, sliced baking apples
• 1 tablespoon lemon juice
• 1/2 cup sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 (9 inch) unbaked pastry shell
• 28 caramels
• 1 (5 ounce) can evaporated milk

DIRECTIONS

1. Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan. Bake at 400 degrees F for 6-8 minutes or until golden brown. Cool; crumble and set aside. Sprinkle apple with lemon juice. Combine sugar, flour and cinnamon; toss with apples. Place apples in pie shell. Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake at 425 degrees F for 10 minutes. Reduce heat to 375 degrees F; bake for 35 minutes or until apples are tender.
2. Meanwhile, in a saucepan over low heat, melt caramels with milk, stirring frequently. Remove foil from pie. Pour caramel mixture over apples. Sprinkle with topping; return to the oven for 5 minutes. Serve warm.

<3>

XOXO
Happy Baking
let me know how it turns out :)
Miss Sweet Treat <3

Mmmm Fall is Here......

and that means Pumpkin Pie.... a perfect fall dessert, but this one takes the cake ! Or the pie I guess haha... its phenomenal!!!! The candied hazelnut topping is amazing and it fills your home with that beautiful smell of fall that I love sooo much !

INGREDIENTS

Crust:
2 cups all-purpose flour
2 tablespoons powdered sugar
1 teaspoon salt
3/4 cup cold butter, cut into 1/2-inch cubes
1 teaspoon vinegar
5 tablespoons ice water, or more if needed

Filling:
1 (15 ounce) can pumpkin
3/4 cup light brown sugar, packed
2 teaspoons pumpkin pie spice
2 tablespoons flour
3 eggs, beaten
2 tablespoons Frangelico liqueur (optional)
1/2 cup sour cream

Candied Hazelnut Topping:
2 tablespoons flour
1/4 cup light brown sugar, packed
1 tablespoon Frangelico liqueur (optional)
3 tablespoons cold butter, cut into 1/2 inch pieces
1/2 cup hazelnuts, peeled and chopped
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DIRECTIONS
Crust: In a bowl, stir together flour, sugar and salt. Using a pastry blender, cut butter cubes into flour mixture until pieces are pea-size. Sprinkle vinegar over flour mixture, tossing with a fork. Sprinkle 5 to 6 tablespoons cold water, 1 tablespoon at a time, over flour mixture, tossing with a fork each time until dough is moistened and crumbly. Press crumbs firmly on bottom and up sides of a 9-inch pie plate.
Filling: Preheat oven to 375 degrees F. In a bowl, stir together pumpkin, brown sugar, pumpkin pie spice, flour, eggs, Frangelico and sour cream; mix well. Pour into pie crust, fold narrow strip of foil over edges of crust to prevent over browning; bake 30 minutes.
Meanwhile, make topping. In a bowl, combine flour, brown sugar and Frangelico. Cut in butter until crumbly. Stir in hazelnuts.
Remove foil from pie and sprinkle with topping. Bake 15 to 20 minutes more or until knife inserted near center comes out clean. Cool on a wire rack.

Recipe courtesy of allrecipes.com

Xoxo
Happy Baking :)