By an act of God no doubt, my mom surrendered the cooking of the Thanksgiving meal to my sister. This is our deep-fat-fried bird which was accompanied by dishes of collard greens , macaroni and cheese , stuffing, sweet potatoes, mashed potatoes, roasted potatoes, rice and beans, artichokes, and nasty cranberry sauce. But of course, it isn’t Thanksgiving without football and pies. I made two pies this year. A double decker pumpkin pie and a cherry pie with streusel topping. The pumpkin pie is a family staple as of a few years ago thanks to an ex-girlfriend of my oldest brother. It became legendary because the whole pie was gone that day. So now I make it and only a third of the pie remains because us old people like to restrain ourselves. The cherry pie I made per request of my mother; She had this yen for it.
So the pumpkin pie is simple especially if you like to take shortcuts. Here is the link to the pumpkin pie recipe http://www.kraftrecipes.com/recipes/double-layer-pumpkin-pie-54636.aspx. Now to show you how easy it was.
Spread cream cheese filling in graham cracker crust.
Spread pumpkin filling over cream cheese filling.
I embellished the cool whip topping with some pumpkin pie spice. It looks like heaven and tastes like it too.
Exhibit B: too bad I had to share
So the cherry pie was lame in my opinion but the topping is really good and I want to try it for a muffin recipe. Here is the recipe I used. I would suggest reducing the flour down to 1 cup. The streusel overtook the pie in a sense.
1/3 cup of walnuts or pecans, chopped fine
1-1/2 cup of flour, sifted
1/2 cup of brown sugar, firmly packed
1/2 cup of butter (1 stick), fresh from the refrigerator
streusel with pecans
now you’re introduced.