Saturday, March 7, 2009
Happy Birthday Pumpkin Pie!
Today is my husband Randy's birthday! For his birthday dinner he preferred to stay in and requested BBQ Beef Sandwiches.
I seasoned a large round roast with salt, Tony Chachere's Creole Seasoning, garlic salt and onion powder, then placed it in a crockpot. To the crockpot I added enough barbecue sauce ( I used Sweet Baby Ray's) to cover about 1/3-1/2 of the roast. I aded about 1/2 cup of coca cola and a couple of squirts of honey. Cook on high for about 4 hours. Remove meat, slice and chop into small pieces or shred if very tender. Return meat to pot with sauce and turn to low. Cook for another hour or so. I served it on Potato Buns. We think they are the fluffiest and softest.
I don't have pics of the meal..I guess we were hungry!! So you will have to make do with dessert pics.
Randy isn't much of a sweets eater. Birthday cakes are just too over the top for him. His pick was pumpkin pie, probably one of the least sweet of all pies. I came across a great recipe a couple of years ago on a recipe board that I get a newsletter from, Nancy's Kitchen. The recipe is apparently from a Portland restaurant that was famous for their pumpkin pies. It really is good..simple but somehow better than the pie I've always made from the Libby's can.
Hillvilla Pumpkin Pie
2 lg. Eggs
1 tsp. Vanilla
1 16oz. Can of pumpkin
1/4 c. Firmly packed brown sugar - dark or golden
2 1/2 tsp. Special seasoning (recipe follows)
1 c. Evaporated milk
1/2 c. Half and half
1/2 c. Granulated sugar
1 9" unbaked pie shell
Mix together the eggs, vanilla, pumpkin, brown sugar and seasoning mix. In a saucepan, mix the evaporated milk, half and half, and granulated sugar; cook over low heat until the sugar dissolves. Add to the pumpkin mixture. Pour into unbaked pie shell and bake at 425 degrees for 15 minutes; lower heat to 350 and cook 25 minutes. Store in the refrigerator.
Hillvilla Special Seasoning Mix
4 T. Ground cinnamon
2 T. Ground allspice
2 T. Black pepper
2 .T. Salt
1 T. Ground nutmeg
1 T. Ground cloves
1 T. Ground ginger
Combine cinnamon, allspice, pepper, salt, nutmeg, cloves and ginger. Store in an airtight container for use in other baking. Makes about 3/4 cup.
We made a pretty good dent in it and I have a feeling it won't be around for too many days!