Tasty Dishs Not So Hot Pumpkin Pie Steamer For 2 Recipes

OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY

Steps:

• Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
• Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
• Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
• Preheat the oven to 425˚F (220˚C)
• Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
• In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
• Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn't stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
• Pour the filling into the pie shell.
• Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
• Cool the pie on a wire rack for 2 hours.
• Slice and serve with whipped cream or ice cream.
• Enjoy!

-- TASTY DISH'S -- HEFFALUMPS AND WOOZLES

Steps:

• Put the peanuts and pretzels together in a bowl one by one.
• Mix.
• Then eat.
• Sing along with me: They're extraordinary! So better bewary! Because they come in every shape and size, size, size, size. If honey's what you covet you'll find that they love it. Because they'll guzzle up the thing you prize!

PUMPKIN SPICE STEAMER

Steps:

• Steam syrups and cold milk together.
• Top with whipped cream and dust with pumpkin pie spice or nutmeg.

PUMPKIN HOT POCKETS

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll one crust into a 15-in. circle. Using a floured 5x4-in. pumpkin cookie cutter, cut out eight pumpkins. Repeat with remaining crust. Spread mustard over eight pumpkins. Layer with ham, onions and cheeses to within 3/4 in. of edges., In a small bowl, beat yolks with enough red food coloring to achieve an orange color. In another small bowl, beat egg white with green food coloring. Brush orange mixture over edges of crust. Top with remaining pumpkins. Press edges to seal; trim edges with a fluted pastry wheel. Brush stems with green mixture and pumpkins with orange., Transfer to greased baking sheets. Bake until browned, about 15 minutes.