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Pumpkin Pecan Pie

Pie Filling:
2 T Sugar 2 Eggs
1 Egg 1 ½ T Butter, unsalted &
1 T Heavy Cream melted
1 T Butter, unsalted, softened 2 t Vanilla
1 T Vanilla ¾ c Pecan Pieces
¼ t Salt pinch of salt
¼ t Cinnamon, ground pinch of cinnamon
1/8 t All Spice, ground
1/8 t Nutmeg, ground

1 c Pumpkin ¾ c Sugar
¼ c Light Brown Sugar 
¾ c Dark Brown Sugar

Combine "Pie Filling" ingredients in a large bowl and mix till smooth.  Spoon pie filling into pie shell.  In a small bowl combine all ingredients for "Syrup", except for the pecans.  Mix till syrup is thick.  Then stir in pecans.  Pour syrup on filling.  Back in a 325 degree oven for 1 hour and 45  minutes or until knife inserted in center of pie comes out clean.     


Grilled Pork Chop Served With Roasted Pumpkin Risotto and Crispy Sweet Potato Nest

Grilled Pork Chop

4 ea Pork Chops (12 oz.)
Salt & Pepper to taste

Season pork chop with salt and pepper and grill.

Pumpkin Risotto

½ lb Aborio Rice 
1 c    White Wine
½ c  Onion, diced 
2 oz   Butter
1 t     Garlic, minced 
½ gal Chicken Stock
4 oz  Parmesan Cheese 
½ lb   Pumpkin, roasted
3 oz   Heavy Cream Salt & Pepper to taste

Sweat onion for 2 minutes in butter add garlic and cook for 1 minute.  Add aborio Rice, and coat rice thoroughly with butter.  Deglaze with white wine and simmer for 3 minutes.  Gradually add chicken stock 1 cup at a time till rice is Al Dente (firm to bite).  To finish off the risotto add heavy cream and parmesan cheese and season to taste.