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What Are You Thankful For? Good Health? Great Friends?

by on ‎11-16-2012 06:39 PM

Hello, foodies…

 

We're so close to Thanksgiving now, I can practically smell that turkey cooking! Can't you? Have you started crossing things off your to-do list, like giving your house a good scrubbing? Borrowed any extra tables and chairs? Speaking of the table, don't forget about that "How to Properly Set Your Holiday Table" blog I did in the beginning of the month. Even if you're not setting a "formal" table, it'll help you with the basics.

 

As far as your menu goes, we've got one final recipe to make this Sunday, and then we can call our In the Kitchen with David Thanksgiving menu complete. Then, you can get to the supermarket!

 

How sweet is this, foodies?

 

Pumpkin Pie with Marshmallow Frosting

 

Pumpkin Pie with Marshmallow Frosting



This recipe is prepared with the KitchenAid Professional 9-Speed Digital Hand Mixer (K34571).

 

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

 

Ingredients:

 

Pie:

1/4 cup granulated sugar

1/3 cup light brown sugar, packed

1-1/4 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1/2 tsp salt

2 large eggs

1 (15-oz) can pumpkin purée

1 (12-oz) can evaporated milk

1 unbaked store-bought pie crust

 

Frosting:

1 (7.5-oz) jar marshmallow fluff

1 (12-oz) container whipped topping

 

Directions:

 

To prepare the pie, preheat the oven to 365°F. Unroll the pie crust and gently press it into the sides of a 9" pie plate; set aside.

 

Combine the sugars, cinnamon, ginger, cloves, nutmeg, and salt in a small bowl; set aside.

 

Lightly whisk the eggs, pumpkin purée, and evaporated milk in a medium-size bowl. Add the sugar-spice mixture and stir until evenly incorporated. Pour the mixture over the crust.

 

Bake for 60–70 minutes, or until a knife inserted in the center comes out clean. Cool completely. Refrigerate until needed.

 

To prepare the frosting, combine the marshmallow fluff and whipped topping in a large bowl. Whip the ingredients with a stand or hand mixer (fitted with a whisk attachment) for 2–3 minutes, on medium-high speed, until light and fluffy and fully incorporated.

 

Spread the topping evenly over the cooled pie before serving.

 

Now, for the sake of time, we call for a store-bought pie crust in this recipe. BUT, I've got a foolproof recipe for a homemade pie crust. And, in the video below, I'll show you exactly how to make one. You can do this!





 

Sunday's "Cookbook Corner" selection is a brand-new title from Kathleen King, founder and president of Tate's Bake Shop! You've seen Tate's cookies on QVC. And now, we're lucky enough to get 120 recipes for some of her very best desserts, including the yummy ones below…Blackout Cupcakes and White Chocolate Cranberry Bread! Don't miss Kathleen's book, Tate's Bake Shop "Baking for Friends" (F09894). It's the only presentation we'll have this year!

 

Blackout Cupcakes

 

PHOTO

 

I'm feeling inspired by our #ThanksDays conversation on Twitter. (Join us Sunday if you haven't already!) Tell me what you're thankful for this year, foodies, for today's blog question. Good health? Great friends? A supportive family? My heart goes out to those families who may not have a traditional Thanksgiving this year, because of Hurricane Sandy. Please keep themand all those in needclose to mind. 

 

I'll see you Sunday at Noon ET for our last In the Kitchen with David before the holiday.

 

Keep it flavorful!

David

 

P.S. Christmas is about a month away. If you're looking for some new décor items this year, let me just remind you all holiday décor on QVC is on Easy Pay until Thanksgiving Day! In case you'd like some recommendations, I worked with Valerie Parr Hill to make a fresh balsam centerpiece (H198223) that's perfect for your holiday table. And, I worked with Mr. Christmas to make three musical ornaments (H196665) that will take you back to your childhood.

 

H198223

 

H196665