Crust-less Pumpkin Pie and Pie Jars

Crust-less Pumpkin Pie & Mini Pie Jars

Karri Perry, Blue Ribbon Favorites

Baking temp: 375 degree oven 30 minutes

Yields: 9-inch pie or 8-12 mini Ball jars.

Filling

1 15-ounce can of pumpkin puree

1 14-ounce can sweetened condensed milk

2 1/4 teaspoons pumpkin pie spice

2 large eggs

Pinch of salt

Step 1: Spray 9-inch glass or ceramic pie plate with non-stick cooking spray.  If using mini Ball jars, set jars on a rimmed baking sheet.  

Step 2: Mix together the pumpkin, the sweetened condensed milk, the pumpkin pie spice, salt and the eggs, blend well.

Step 3: Fill the prepared pie plate evenly with the pumpkin mixture. Fill to just below the rim of the pie plate.  (Pumpkin filling will expand slightly while baking—then contract once it begins to cool) Do not overfill the pie plate, or the filling will bubble over the edges while baking.

If using mini Ball jars, ladle or pour pumpkin mixture into each jar—Be sure to leave one inch at the top of each jar.  Pumpkin filling will rise up during baking—and then contract when cooling.  Do not overfill the jars, or filling will bubble over.  

Wipe any drips away with a wet paper towel before baking. Cleaning the jar edges will make a pretty finished dessert.

Step 4: Bake in a preheated 375 oven for 30-35 minutes on the middle rack until pie filling is set. A knife will come out cleanly from the center.

Step 5: Remove pie from the oven. Allow pie to cool before refrigerating the pie.  

Refrigerate for at least 3 hours-overnight is best for good flavor.

Top with whipped cream and sprinkle with a dusting of cinnamon if desired.

Focaccia Turkey Art

Thanksgiving Turkey 

Focaccia-Art 

3 cups all-purpose flour

1 cup warm water (110 degrees)

1 teaspoon active dry yeast

2 teaspoons honey

1/4 cup olive oil + 2 Tablespoons for pan

1 teaspoon salt

1/2 teaspoon flake sea salt for top of bread

Herbed Oil:

4 Tablespoons olive oil

3 cloves chopped garlic

1/4 teaspoon dried rubbed sage

1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary

Pinch salt

In a medium bowl, mix together the warm water, honey and yeast.  Set aside for 5 minutes.

Herbed Oil: In a saucepan on low heat, warm  4 Tablespoons of olive oil, add garlic, and herbs. Let garlic and herbs gently sizzle for 3-4 minutes and then turn off heat.  Let cool while making the bread.

To the activated yeast/water/honey mixture, add the 1/4 cup olive oil, and salt.

Add the flour to the bowl.  Mix to combine.

Cover dough and let rise for 30 minutes.

After 30 minutes, put 1-2 tablespoons of olive oil in a rimmed baking sheet.  Place the dough onto the prepared pan, spread out the dough to roughly a 9x13 shape.

Decorate bread, creating a design using thinly sliced vegetables: bell peppers, onion, scallion, mushroom, cherry tomatoes, black olives.  

Create a design, make sure to not fully cover bread in vegetables—allowing half of the bread surface to be undecorated, that allows the bread to brown and crisp up.

After decorated, allow bread to rest and rise for 30 minutes.  After 30 minutes, poke the bread all over with lightly oiled finger tips.

Drizzle 1-2 Tablespoons of the cooled herbed oil-over the bread.  Sprinkle with flake sea salt. Bake on the middle rack of a 400 degree oven for 30-35 minutes, until golden and crisp around edges.

Use any leftover herbed-oil to dip bread.