One of the best parts of being an adult is realizing all those foods you wouldn’t try as a kid actually taste good! For me, that was pumpkin pie. Try this easy recipe to mix things up a little on the dessert table:
Eggnog Pumpkin Pie
1 can (15 oz.) solid pack pumpkin
1-1/4 cups eggnog
2/3 cup sugar
3 eggs
1-1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 unbaked pastry shell (9 inches)
Combine all ingredients (except the pastry) in a large bowl and mix well. Pour into pastry shell and bake at 375 for 60-65 minutes; test with a knife. Cool and refrigerate until serving.
You can serve it as is, or garnish your pie with sugared cranberries.
Sugared Cranberries
1 part water
1 part sugar
1 part cranberries
Superfine sugar (just run some regular sugar through a food processor)
First make a simple syrup by mixing the water and sugar in a saucepan over low heat. Stir so that the sugar dissolves and then bring it just to a simmer. (Don’t let it boil.) Take it off the heat, stir in the cranberries, then pour all of it into a bowl. Cover with plastic wrap and let it set overnight, or at least 8 hours.
Drain the syrup off the berries (don’t rinse them!) and place the superfine sugar in a shallow dish. Add the cranberries and gently shake the dish so that they roll around and get coated in sugar. Move them to a pan so they can lay in a single layer. They will dry in about 1 hour.
The heat from the syrup will cook the cranberries just enough (if you boil them they will pop). Letting them sit in the syrup will make the sugar stick. The final result is a candied little berry that has a crispy sweet bite to contrast the cranberry’s tartness. Trust me, you can’t eat just one!
Copyright © by Leah Robbins | 0 comments
