Friday, November 27, 2015

Banoffee Pie and Pumpkin Pie made from Homemade Pumpkin Puree



I hope you had a wonderful Thanksgiving!  Our family was small this year, but it was great!


This is us trying to use a selfie stick!  Hilarious! It's harder than it looks.  Ted was holding it by the very end of it to get far enough away and it kept wiggling and dropping.

This year Hayley treated us to a popular English dessert she ate many times during her LDS mission in Leeds.  It's called Banoffee pie.  (like banana and toffee).  We all LOVED it!  It's basically a graham cracker crust, a think caramel layer whipped cream and bananas.  SO yummy!  very rich though so you don't need a very big piece.

Hayley used a recipe she found HERE. This is the UK Carnation website so they use words like "squidgy" and "digestive biscuits".  Europe uses the metric system so I have listed the ingredients here for you.  It takes about 20 minutes to make.  We have decided that this will now become a Burningham Thanksgiving tradition!


  • For the base:
  • 1/2 cup butter, melted
  • 1 1/4 cups digestive biscuits (graham crackers), crushed
  • For the caramel:
  • 1/2 cup butter
  • 1/2 cup dark brown soft sugar (dark brown sugar)
  • 14 oz can Carnation Condensed Milk
  • For the top:
  • 4 small bananas
  • 1 pint whipping cream, lightly whipped
  • grated chocolate
You will also need...
springform pan- greased

INSTRUCTIONS HERE

This year Kade thought we ought to make pumpkin pie from our porch pumpkins.  I thought, "Why not?" How hard could it be.  Besides, Kade is my youngest Tanner who is the next oldest is 18) and in 6th grade this year.  Who knows if he will even be interested in such things next year. So we cut up our two HUGE pumkins, took out the seeds and boiled them in salt water for about 10 minutes. (2 T per cup of water) then covered them with about 3 T of olive oil and baked them at 400*.  They are delicious!!!


Now onto the pumpkin puree...  Messy and time consuming, but the pie was delicious!  My favorite pumpkin pie recipe is the McCormick recipe found HERE. Ultimately I thought it was way too much work and pumpkin puree is not that expensive so I won't be doing this again, but I am glad we did it once. Pie made from canned puree tastes just as good and in all honesty, I'll probably be back to the frozen Marie Calendar's pie next year.

I hope you enjoyed your Thanksgiving surrounded by loved-ones and delicious food.  We have so much to be thankful for.  



Come back soon,
 

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