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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

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

Procedure:
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.     

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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

Procedure:
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

Procedure:
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.