All the Pumpkin Pie Things

Pumpkin Pie Filling | Cook it Pretty
I made a big batch of pumpkin pie filling at Thanksgiving time and froze the leftovers. I knew I could use it for something delicious when the craving struck. So recently I opened my freezer to discover a small pack of puff pastry squares. Light bulb moment: Heyyyyy that sounds like instant pumpkin pie to me! I decided to cut the squares down to fit a mini muffin pan. Bite sized instant pumpkin pie…even better.

Mini Punkin Pies | Cook it Pretty
I didn’t waste time trying to make the crust pretty, I just kind of threw them in the tin, filled with the excess pie filling, and started baking. While I am the biggest fan of home made pie crust you know, especially my Mom’s, this was just. so. fast. Which makes it kind of irresistible, doesn’t it? Filling I already made and dough I don’t have to fret over? Pretty close to instant gratification for all your pumpkin pie craving needs.

Even after that mini pie feast, I still had more filling left. Also in my freezer, old-ass bananas saved for just such an occasion. Substitute a cup of pumpkin pie filling for one of the two eggs in my go-to banana bread recipe, reduce the sugar a tad to balance the already sweetened filling, and BAM – Pumpkin Spice Banana Bread.

Pumpkin Spice Banana Bread | Cook it Pretty
That’s two pretty major leftovers baking success stories in a row. Both delicious, quick, and easy. What’s your latest brilliant use of leftovers?

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#TBT: Remember When Thanksgiving Happened?

It’s 2015! While most people have already received that memo, I need to do a throwback to reflect on Thanksgiving 2014. It was a unique holiday – our first time celebrating in our new Dubai home, our first time hosting as a couple, and our first International Friendsgiving. It was so memorable to share an American holiday with friends from all over the world. For me it was the perfect mix of old traditions and new twists.

International Friendsgiving | Cook it PrettyI focused on the mains like turkey, stuffing, cranberry sauce, and pie and we went potluck style for the rest, menu as follows:

Roast Turkey with Herb Butter rub
Spiced Cranberry Sauce
Classic Herb Stuffing
Gravy 2 ways
Mama’s Pumpkin Pie
Spiced Fig Sangria
Aussie Green Bean Casserole with Bacon
Southern Sweet Potato Casserole
Southern Mac n Cheese
Belgian Truffle Mashed Potatoes
Belgian Potatoes au Gratin
New Zealand Glazed Fruit Cake

Highlights: (1) Our turkey was beautiful. Juicy and delicious! Watch this 5 minute video next time you roast a turkey. Don’t make it more difficult than it needs to be. (1a) One of the best things I learned while hosting this year is that my soon-to-be-husband is a turkey breakdown master. (Look at those butchering skills in the first photo!)

Roast it Pretty(2) This cranberry sauce from The Kitchn is a winner. I was worried about straying from my Mom’s classic cranberry relish, but I opted for a cooked version because I don’t have a food processor here. I doubled the recipe and added a granny smith apple. Bomb. Also, great to make a day or two ahead.

Spiced Cranberry Sauce(3) I officially love stuffing, and while I will still call it stuffing, Paula Deen tells me it’s actually dressing since I don’t cook it inside the bird. My European friend called it a savory bread pudding, which I may also start using because it sounds so much fancier. I combined tips from two recipes which were both of the traditional onion/celery/sage variety. Made it mostly ahead and did a final bake the day-of.

Planning and Stuffing | Cook it Pretty(4) Pie. Our Moms are amazing. This being in charge and cooking all week thing isn’t easy (you can do it, but it’s work). The man learned a few things about making a smooth gravy, number one being it wasn’t as easy as his Mom makes it look. Same goes for me with the pie crust. I’ve made pie alongside my Mom countless times, but the magic of her ease with it just isn’t there when I do it on my own! There were nearly tears, and many texts and emails were exchanged with Mom along the way, but two pumpkin pies happened. The crusts didn’t look perfectly manicured by a longshot, but they were GOOD. Some of our guests said they’ve always heard so much about pumpkin pie but had never actually tasted it. How fun that their idea of pumpkin pie will be shaped by my Mom’s family recipe.

Mama's Pumpkin Pie | Cook it Pretty

I loved tasting what everyone else made and sharing some American traditions with them. I was thankful for the day, for our friends, and for the leftovers for many days to follow. Shame we only have one day a year dedicated to gratitude, I’m ready for another feast with loved ones already!