0:03
I'm talking to y'all two.
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- Can y'all believe that we got all three fireplaces
0:09
running in this house in October?
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- We're still usually in hurricane season.
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Oh, it feels so good.
0:22
Wish y'all were in here in the kitchen with me.
0:29
I'm gonna just keep on doing pies.
0:32
Seems like I'm doing a lot of pies lately.
0:35
But you know, Thanksgiving is really upon us.
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this is a wonderful recipe to prepare
0:43
for your Thanksgiving meal,
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or your Christmas meal as far as that's concerned.
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It's very, very easy.
0:51
I've got my pumpkin puree
0:57
that I'm gone be adding to our bowl.
1:05
I think, was that a half a cup
1:27
- There's your pre - And don't worry about
1:30
Lisa's already got our pie shell baked.
1:37
Now we're just gone beat this all together in this bowl
1:41
and we're gonna pour it into our pie crust,
1:43
and we're gonna start off the oven at 375.
1:48
And then we're gonna lower it 300
1:53
until the middle of your pie is set.
2:03
This is a pretty color.
2:06
All right, I'm gonna add my eggs first
2:09
and beat them up with our puree.
2:17
Just wanna make sure they are beaten up good.
2:25
(mixer whining continues)
2:27
All right, now I'm gonna add our cup of brown sugar.
2:36
This is gonna be a fat pie.
2:47
(mixer whining continues)
2:53
now I'm gonna add our sour cream.
3:06
- It's gonna make it creamy.
3:11
Let's see, I think it was two,
3:15
one and a half teaspoons, yes,
3:24
and a pinch of nutmeg.
3:31
That's probably a pinch.
3:33
You know, I've got those little measuring spoons
3:35
that call for a pinch or a dash
3:39
And this is the ground clove,
3:41
and it's just a pinch of that too.
3:44
Ooh, those got big holes.
3:48
And then we have our vanilla,
3:56
And don't be worried about children having this
3:58
because the alcohol does cook out.
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So that's not an issue
4:07
for your little children.
4:09
They won't get tipsy, I promise. (laughing)
4:14
And then our cup and a half
4:32
And I would make sure,
4:37
if you decide to make this pie
4:39
definitely do a deep dish crust on it.
4:43
All right, so here we go.
4:46
That is such a pretty color.
4:56
You know what, Teresa?
4:57
I'm gonna have to get some tart shells,
5:05
so we can finish using up the filling.
5:12
good, really good part.
5:14
But this is really, really good.
5:17
I melted about fourth of a cup butter in my skillet
5:22
and I'm gonna add my brown sugar.
5:24
And this is for the topping of the
5:33
And it just sounds like perfect, for Thanksgiving.
5:40
I tend to think more along the lines
5:44
of Thanksgiving when I'm talking about pumpkins.
5:48
I've already moved on to pine cones
5:50
and stuff like that by the time Christmas gets here.
5:54
All right, so now I'm gonna add
5:57
my pecans and I'm gone toss those in the pot.
6:02
So we've got our brown sugar,
6:10
And I'm gonna stand up here
6:13
and stir them and let them toast
6:16
for about five minutes.
6:18
And you don't wanna leave this unattended
6:20
cause those pecans can,
6:24
they can scorch on you real quick.
6:30
So you'll want to stand right here with them.
6:33
Okay. I pecan praline,
6:36
whatever pecan stuff.
6:39
We gonna pour it out onto a piece of tinfoil
6:44
And I'll let it cool.
6:46
And then we'll just break it apart,
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and it'll be kinda like breaking up a praline.
6:59
for our pumpkin rum pie
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is the whipping cream.
7:07
Now, I'm gonna beat up one cup
7:11
of heavy whipping cream.
7:13
Your timer's going off again, girly girl.
7:19
All right, get every drop.
7:21
You know, I'm gone get every drop.
7:23
Now you can use confectioners sugar or white sugar.
7:28
When I'm whipping my cream
7:29
I like to use granulated white sugar.
7:34
Because this is sweeter than this.
7:40
the recipe does not call for this,
7:43
but I'm gonna put in , that was maybe
7:48
a fourth of a teaspoon of rum extract.
7:53
Like I said, it doesn't call for that
8:13
own rule about whipping cream
8:16
Some places, these fancy restaurants
8:18
you'll go to and they maybe put a tablespoon
8:22
of sugar in their whipped cream.
8:25
To me, it's just not good.
8:27
I think of whipping cream as being sweet.
8:30
So my kind of rule of thumb
8:32
is a fourth of a cup of sugar,
8:35
to one cup of heavy cream.
8:40
So that one was kinda of.
8:43
That was kind of overfilled.
8:44
So that should be plenty sweet enough.
9:00
Our pies ready, gang.
9:03
I had to have a lot of patience to let this cool.
9:07
All right now remember,
9:07
when you've got a disposable pie pan
9:16
and just nip it like that.
9:18
You know, the first piece that you take
9:20
out is always usually,
9:29
get it out a little bit easier.
9:32
And then you just pull down
9:37
on the fall like that.
9:41
And then you can get your pie server underneath that.
9:46
Oh well it broke anyway,
9:48
but the next piece will work out perfect.
9:56
to eat that first piece
9:59
since it's usually gonna come out ugly.
10:05
- Someone has to do it.
10:06
- Yes. Somebody has to do it Eddie said.
10:08
And that's exactly right.
10:09
All right, so I'm gonna top it with the cream.
10:14
And what makes this one so special,
10:18
is remember those praline nuts
10:20
that we did on top of the stove?
10:30
And I wouldn't put the cream
10:33
on until your serving each individual piece.
10:36
I wouldn't cover it, you know, before you served it.
10:50
Tastes just like Thanksgiving, Eddie.
10:58
Boy, it was a worth of wait chilling it.
11:08
I'm trying to think is this someone
11:09
in the baking cookbook?
11:11
- No, that was the - That was another
11:16
- Buttermilk pie you did.
11:18
- Well this one is so good.
11:23
Like those pieces of praline.
11:32
And remember after I cooked them for about five minutes
11:36
I poured them out on tin foil
11:42
and all you have to do then is just break it apart.
11:46
Now I've used cut, chopped nuts, chopped pecans.
11:51
But you can use hole ones
11:54
that would be real pretty too.
11:57
So I hope y'all enjoyed.
12:02
I wish y'all a wonderful, wonderful
12:05
stress-free Thanksgiving.
12:12
I don't know that I've ever had
12:13
a stress free Thanksgiving.
12:15
- Should be for you this year.
12:20
In case you didn't hear him.
12:25
Eddie said, this year it won't be full of stress.
12:28
Cause we're going to Paula Dean's Family Kitchen
12:33
in Pigeon Forge, Tennessee for Thanksgiving.
12:37
I'll be doing the cooking in a roundabout way
