AMERICAN Good Snacks Harvest pea snaps and more
American Good Snacks Health Wise Taste Test
Thank you so much John for making this video possible
In this video I try the following American Snacks
Good Health organic Baked Cheese Fries Hot & Spicy
Good Health Organic Cheese Puffs Mac & Cheese
Good Earth Spicy & Sweet Tea
Harvest Snaps Green Pea Snack Crisps Zippy & Creamy Wasabi Ranch
Harvest Snaps Black Bean Snack Crisps Smoky & Spicy Southern Barbecue
Imperial Sweet Sesame Cashews Kettle Roasted
Munch Right Cheddar and sour cream baked puffs
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Perfect Pumpkin Pie Made Easily From Scratch
An easy pumpkin pie recipe, made completely from scratch! This pumpkin pie recipe uses heavy cream instead of canned milk, resulting in a luscious (and not-too-sweet!) dessert your family will love. Scroll down to watch the how-to video!
Recipe:
Ingredients
1 Pie dough (click link for my homemade recipe)
15 oz canned pumpkin puree (make sure you use pure pumpkin puree made with 100% pumpkin, not “pumpkin pie filling) (425g)
¾ cup light brown sugar, firmly packed (150g)
1 ½ teaspoons vanilla extract
1 ¾ teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon table salt
3 large eggs, lightly beaten (room temperature preferred)
1 cup heavy cream (236ml)
Homemade whipped cream (for serving, optional)
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9-10” pie plate (Affiliate Link):
Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
Pie Crust
00:27 Prepare and chill pie dough according to recipe instructions.
00:35 Roll out chilled pie dough into a 12” circle on a clean, well-floured surface and then arrange into a 9” (22cm) or 9.5” (24cm) pie plate, crimping or fluting the edges of the crust. Place pie plate in the freezer and preheat oven to 375F (190C).
01:09 Once oven is preheated, place pie plate on a baking rack (to make it easier to transfer in and out of the oven) and line with parchment paper (I like to crumple my parchment paper first -- when it’s wrinkly it’s easier to arrange in the pie plate) and then fill with pie weights. Transfer to the center rack of 375F (190C) preheated oven and bake for 15 minutes.
01:28 After 15 minutes, carefully remove pie plate and carefully remove parchment paper and pie weights. Pierce the bottom of the pie plate repeatedly with a fork and then return to the oven (without paper or weights) and bake 10-12 minutes or until the sides are beginning to turn light golden brown. While pie crust is baking, prepare your pumpkin pie filling.
Pumpkin Pie Filling
01:56 Combine pumpkin puree, brown sugar, vanilla extract, cinnamon, ginger, allspice, nutmeg, and salt in a large bowl and stir until completely combined.
03:15 Add lightly beaten eggs, one at a time, stirring until just-combined after each addition (eggs should be completely incorporated, but stir by hand (not with an electric mixer) and don’t over-beat the mixture).
04:11 Gently stir in heavy cream until completely combined and batter is smooth and uniform.
Assembly
04:36 Once pie crust has finished baking, remove from the oven and reduce oven temperature to 325F (165C).
04:50 Pour filling into warm pie crust and return to the center rack of 325F (165C) oven. Bake for 55-60 minutes or until center is set or almost completely set (a small amount of wobble in the very center is fine!). Depending on how your oven bakes, you may wish to check your pie halfway through baking and keep an eye on the edges of the pie crust. If they begin to turn too dark, simply tend with a bit of aluminum foil. You may also test if the pie is done by inserting a sharp knife in the center of the pie, if it comes out clean it is done baking!).
06:28 Allow pie to cool to room temperature then transfer to refrigerator and chill for 4-6 hours or preferably overnight before slicing and serving (ideally topped with homemade whipped cream!).
Notes
Storing
Store, covered, in the refrigerator, for up to 2-3 days. This recipe may also be frozen for a month, but I recommend cooling completely and chilling before freezing.
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How to Make Pumpkin Chiffon Pie | Pie Recipes | Allrecipes.com
Get the top-rated recipe for Pumpkin Chiffon Pie at
Watch how to make a light and airy, no-bake chiffon pumpkin pie. This light, creamy pie is always a big hit for Thanksgiving dinner! Combine all the ingredients, pour into a prepared pie crust, and refrigerate—no baking required. Top it off with a sprinkle of almond toffee brickle chips.
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October 2022 - Inside This Issue - Spiced Harvest
#InsideTheIssue
Regardless of how you feel about pumpkin spice lattes or pumpkin pie, there's no denying that come fall; nothing dominates the season quite like pumpkins. Whether you love or hate them, Pumpkin provides a wealth of benefits for your body. Native to the United States and Mexico, pumpkins have many uses. In this issue of Beauty Bar, the article Spiced Harvest we share beauty treatments including a Pumpkin Enzyme Peel, a Sweet Almond Pumpkin Scrub, and a tasty cocktail, Palomakin Cocktail with (El Sativo Tequila). Read the magazine to get these spicy recipes.
Sweet Potato Pie Recipe - Harvest To Plate
Our sweet potato pie recipe from here on the homestead. In this video, we follow the sweet potatoes from their harvest to food on the plate as desserts. We have included information on preservation via freezing along with several hints and tips on cooking.
Music provided for free by: audionautix.com
Song: niceandeasy
Song: assasins
Song: pioneers
Song: backtothewood
#homestead
#cooking
#desserts
Harvest Spice Pumpkin Pie
Deep Fork Foods Harvest Spice Pumpkin Pie using Harvest Spice Dip Mix