PIE FOR DINNER (DAY 290) #everydaybetter - HEALTHY HUMPDAY
HELLO EVERYONE!! This is a healthy humpday, this is #everydaybetter and I am super thankful for you spending some time with me. It time to share another super easy, super thrifty, super healthy and super delicious recipe with you. My yummy harvest pie recipe! Its basically sheppard's pie but with Sweet potato and pumpkin instead of the mash potato and lentils instead of the beef. ENJOY!
You will need:
4 sweet potatoes or yams (washed and cut into chunks)
Pumpkin Puree (optional)
Butter or Margerine (optional)
Cinnamon
1/2 red onion (diced)
4 cloves of garlic (minced)
1 1/2 cups of lentils
1 tbsp of Montreal Steak Spice
1 1/2 cup of frozen vegetables (peas, corn, carrots)
3 stalks of celery (sliced)
1 can of corn
-PreHeat Oven to 425 F
-Grease a 9x13 casserole dish
Topping
-Boil 4 Sweet Pototoes or Yams and mash or blend with a hand blender with some butter, cinnamon and pumpkin puree
Meat
-Saute 1/2 a red onion and 4 cloves of garlic with a bunch of steak spice. Add 4L of vegetable stock (or any stock) and 1 1/2 cups of lentils. Cook for 30 mins or until the lentils plump up and get soft.
Pour Meat into greased baking dish, cover with vegetables and then evenly spread topping to cover the entire baking dish. sprinkle more steak spice on top and bake for 20 minutes. then Broil on high for 5 minutes.
Enjoy! Serves 6-8
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Tamra Davis Cooking Show - Harvest Pie
We took the kids to Stone Barns Farm just outside of New York City and picked amazing vegetables and then I went home and made a delicious Harvest Pie for dinner and a yummy Chic'n Salad Sandwich for lunch.
How to Make Pumpkin Chiffon Pie | Pie Recipes | Allrecipes.com
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Watch how to make a light and airy, no-bake chiffon pumpkin pie. This light, creamy pie is always a big hit for Thanksgiving dinner! Combine all the ingredients, pour into a prepared pie crust, and refrigerate—no baking required. Top it off with a sprinkle of almond toffee brickle chips.
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The CHEAT SPINACH PIE | A Winter Garden Harvest Dinner
In today's video, we'll head out to the snow covered garden, and harvest some fresh spinach. Yes, it's still there, and still looking good. There's some the got a little burnt by the snow, but we'll just leave that be. We'll take it inside, get it washed and chopped. And wilt some up with some fresh onions and garlic and make our own version of spinach pie. We love this dish in restaurants - and have taken all the various flavors and put them together in one. We'll even cheat, and use store-bought dough for the pie. So come along with us, together in the kitchen, as we make dinner for ourselves.
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Perfect Pumpkin Pie Made Easily From Scratch
An easy pumpkin pie recipe, made completely from scratch! This pumpkin pie recipe uses heavy cream instead of canned milk, resulting in a luscious (and not-too-sweet!) dessert your family will love. Scroll down to watch the how-to video!
Recipe:
Ingredients
1 Pie dough (click link for my homemade recipe)
15 oz canned pumpkin puree (make sure you use pure pumpkin puree made with 100% pumpkin, not “pumpkin pie filling) (425g)
¾ cup light brown sugar, firmly packed (150g)
1 ½ teaspoons vanilla extract
1 ¾ teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon table salt
3 large eggs, lightly beaten (room temperature preferred)
1 cup heavy cream (236ml)
Homemade whipped cream (for serving, optional)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
9-10” pie plate (Affiliate Link):
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Instructions
00:00 Introduction
Pie Crust
00:27 Prepare and chill pie dough according to recipe instructions.
00:35 Roll out chilled pie dough into a 12” circle on a clean, well-floured surface and then arrange into a 9” (22cm) or 9.5” (24cm) pie plate, crimping or fluting the edges of the crust. Place pie plate in the freezer and preheat oven to 375F (190C).
01:09 Once oven is preheated, place pie plate on a baking rack (to make it easier to transfer in and out of the oven) and line with parchment paper (I like to crumple my parchment paper first -- when it’s wrinkly it’s easier to arrange in the pie plate) and then fill with pie weights. Transfer to the center rack of 375F (190C) preheated oven and bake for 15 minutes.
01:28 After 15 minutes, carefully remove pie plate and carefully remove parchment paper and pie weights. Pierce the bottom of the pie plate repeatedly with a fork and then return to the oven (without paper or weights) and bake 10-12 minutes or until the sides are beginning to turn light golden brown. While pie crust is baking, prepare your pumpkin pie filling.
Pumpkin Pie Filling
01:56 Combine pumpkin puree, brown sugar, vanilla extract, cinnamon, ginger, allspice, nutmeg, and salt in a large bowl and stir until completely combined.
03:15 Add lightly beaten eggs, one at a time, stirring until just-combined after each addition (eggs should be completely incorporated, but stir by hand (not with an electric mixer) and don’t over-beat the mixture).
04:11 Gently stir in heavy cream until completely combined and batter is smooth and uniform.
Assembly
04:36 Once pie crust has finished baking, remove from the oven and reduce oven temperature to 325F (165C).
04:50 Pour filling into warm pie crust and return to the center rack of 325F (165C) oven. Bake for 55-60 minutes or until center is set or almost completely set (a small amount of wobble in the very center is fine!). Depending on how your oven bakes, you may wish to check your pie halfway through baking and keep an eye on the edges of the pie crust. If they begin to turn too dark, simply tend with a bit of aluminum foil. You may also test if the pie is done by inserting a sharp knife in the center of the pie, if it comes out clean it is done baking!).
06:28 Allow pie to cool to room temperature then transfer to refrigerator and chill for 4-6 hours or preferably overnight before slicing and serving (ideally topped with homemade whipped cream!).
Notes
Storing
Store, covered, in the refrigerator, for up to 2-3 days. This recipe may also be frozen for a month, but I recommend cooling completely and chilling before freezing.
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Pumpkin Pie at Harvest Barn Country Markets: What I Say About Food
Web chef, Kimberly Turner, from shares with you what she has to Say About...Pumpkin Pie at Harvest Barn Country Markets! #pumpkinpie #harvestbarn #pie
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Harvest Barn Country Markets:
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