Sponsored Post: Pumpkin Pie with Nut Crust, plus a Cuisinart Giveaway!
For the first time in 6 years, we aren’t going to be at our place for Christmas. We decided when we had Esme that we wanted to start our own traditions at home and I’ve loved it. I’m kind of particular about Christmas and the work that goes into it has been worth it to create it just the way I like it. But this year we’re shipping out! Ben’s parents are celebrating their 50th wedding anniversary (amazing, right?) just a few days before the holidays, and since my parents also live in Western Canada it just made sense to roll it all into one big Christmas trip. In fact, all the grandparents will be together on Christmas for the first time as Ben’s parents are coming to my home town to be with us. I think the kids may actually lose their minds with grandparent spoiling.
And me? I’m kind of looking forward to having the year off from being responsible for the big dinner. Of course I’ll help out, but the pressure to time the turkey just right and all of that… well, it’s all yours this year, Mum! But I’m thinking I’ll bake a pie on Christmas eve. If you’re going to someone else’s house for Christmas dinner – or any holiday dinner, actually – this is a great pie to bring along. It’s a flour-less crust, so it’s great for anyone with gluten issues, or just anyone who has pastry fear. I made this crust – made of almonds and pumpkin seeds – in about 10 seconds in the Cuisinart Food Processor. Then the filling takes a minute to whip up and it goes in the oven. It’s kind of silly how easy it was to make. What are your favourite holiday desserts? Share your best holiday recipe ideas with us and you could win this beautiful Cuisinart Food Processor. Just leave your recipe in the Comments section below and you could win! We love hearing about what you’re making – so many great ideas!
photos by Maya Visnyei
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
49 Comments
Jan @ Family Bites
December 13, 16:48This looks really lovely, and the nutty crust is a perfect compliment to the creamy filling. Your Christmas sounds like its going to be lovely…have fun!
Rebecca
December 13, 18:00Oh, I would love a Cuisinart.
Lately, I’m enjoying making the following truffles. They’re vegan and full of good stuff, based on a recipe in Gigi Cohen and Karen Dubrofsky’s Nourishing Friends:
1/2 cup medjool dates and 1/2 cup prunes, finely chopped
1/2 any other kind of dried fruit, such as cherries, blueberries, apricots–anything!–finely chopped
1/2 cup each coconut, shredded, ground flax, ground oats, hemp hearts–at least one of these, not more than three, but you can always adjust by adding more or less of the following:
softened coconut oil, start with 1/2 cup, add more if nec.
2 cups of cocoa
Mix and mix and mix. Use your hands. Form into balls and chill in the refrigerator, they get better the longer they chill. For extra kicks, melt 1 cup of dark chocolate chips with say 2 tbsp coconut oil, stick a toothpick in each truffle, and dip in melted chocolate. Return to fridge to set, at least 2 hours. Remove toothpicks, and cover over holes with remaining melted chocolate. Alternatively, these can be rolled in cocoa or shredded coconut. But plain is dandy! For a gift, pack in a container lined with wax paper.
Rebecca
December 13, 18:01whoops, I forgot an ingredient: nut butter! Any kind, at least 1/2 cup. Cashew and almond are best.
Sylvia Sicuso
December 13, 18:40I’ll be making traditional Scottish Shortbread and Tiramisu
Ani Danelz
December 14, 09:26My brother is gluten-free and he LOVES pumpkin pie so this recipe is perfect! Another dessert I make his is Claire Robinson’s Flourless Peanut Butter Cookies. I do a lot of variations like adding chocolate chips (or Reese Pieces!) or turning them into Jam Thumbprint cookies so they are like a PB&J sandwich in a sweet cookie!!
Ingredients
1 cup natural peanut butter
1 cup sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract
Coarse sea salt
Directions
Preheat the oven to 350 degrees F and place racks in the upper and lower third of the oven.
In a medium bowl, mix the peanut butter, sugar, egg and vanilla until well combined. Spoon 1 tablespoon of mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
Bake until golden around edges, about 10 minutes, switching the position of the pans halfway thorough baking. Transfer to racks to cool. Repeat with the remaining dough.
Sarah Lawless
December 14, 12:33Can’t wait to try this recipe! My favourite Christmas recipe is my Mom’s trifle. Or Chocolate raspberry cheesecake brownies.
Erica Best
December 15, 15:18i have never made chistmas cookie before and i found this recipe online
Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise!”
Ingredients:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Directions:
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.
from http://allrecipes.com/recipe/the-best-rolled-sugar-cookies/detail.aspx?src=VD_Summary
Carolyn G
December 15, 18:11This year I am making pecan pie and also a pumpkin flan
Amanda
December 18, 16:00i love cranberry pecan pies!
Glenda Wong (@meagain8)
December 18, 19:15This looks yummy! I’ll have to try it!!
A food processor would make life so much easier! I’d love to win one!!
Burcu
December 18, 20:07I love making bulgur wheat. It is healthy and tasty. I fry onions first in olive oil and then put the tomatoes in a blender. After I add tomatoes into the pan, I add the bulgur and water. It cooks like regular rice.
Yvonne Tabaracci
December 19, 07:40I will have to try this…yum
Corry VanHooft
December 19, 08:21Ginger cookie’s ,and gingerbread house for the grandchildren to decorated
Barb
December 19, 08:37A food processor would make life so much easier! I’d love to win one!!
Em Sands
December 19, 10:14Most of my family bakes cookies and sweet treats for Christmas, so I like to make something spicy and savoury. One of my favourite recipes is also wonderfully easy to make:
Spiced Pecans
2 tablespoons butter or margarine, melted
2 tablespoons Worcestershire sauce
1/2 teaspoon ground cumin
1/2 teaspoon granulated garlic
1/2 teaspoon seasoned salt
1/4 teaspoon cayenne pepper
3 cups pecan halves
1-1/2 cups dried cranberries
Combine the first six ingredients in a large bowl. Add pecans and mix well. Spread in an ungreased 13 x 9″ baking pan. Bake at 350* F for 15 min, stirring every 5 min. Cool completely. Stir in cranberries. Store in an airtight container.
Easy peasy, with a nice little kick to them. = )
Kelly Davison
December 19, 10:24This is my favorite time of the year for baking. I love doing it with my daughter and a Cuisinart Food Processor would make it so much easier.
krista maksymchuk
December 19, 11:04I like the idea of a nut crust for the pie
ginette4
December 19, 20:02I love baking cookies, bars and peanut butter balls for Christmas with family and friends, this recipe looks so good, thank you for sharing.
Here’s my recipe for Pumpkin cookies, I love making these for Christmas.
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
1.In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
2.Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
3.To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
diane welburn
December 19, 20:44I would love to win a cuisinart!! I am currently on dialysis and my diet can be a pain with making everything from scratch, a cuisinart would make my life easier!!
Robert Cronkwright
December 20, 05:50This is my favourite I have to say I’m guilty of making this in the summer too I just love eggnog. For the best flavour make your own eggnog the store bought stuff just does not cut it, it has too many artificial flavours and thickeners and way too much sugar.
Eggnog Cheesecake
Ingredients:
* Crust:
* 1 cup Graham Cracker Crumbs
* 1/4 cup Sugar
* 1/4 tsp Ground Nutmeg
* 1/4 c Butter, melted
* Filling:
* 1 Env. Unflavored Gelatin
* 1/4 c Cold Water
* 8 oz Cream Cheese, Softened
* 1/4 cup Sugar
* 1 cup Eggnog
* 1 cup Whipping Cream, Whipped
* 1 tsp of vanilla
Directions:
Combine crumbs, sugar, nutmeg and butter; press onto bottom of 9-inch springform pan.
Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm and ready to serve.
Garnish with nutmeg if desired.
Mike Gismondi
December 20, 10:10Chocolate chip cookies!
1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla
2 ¼ cups flour
3 tsp baking powder
1 tsp salt
chocolate chips
Cream butter, brown sugar, white sugar, eggs, vanilla.
In separate bowl mix flour, baking powder, and salt.
Add dry ingredients to wet slowly mixing in.
Add chocolate chips
Bake at 350 F for 10-15 minutes being careful not to burn.
Angela Griffin
December 20, 10:11Papaya Salsa
½ cup cilantro leaves
1 cup cubed papaya
¼ cup cubed red bell pepper
¼ cup diced red onion
1 small jalapeño pepper, seeded and minced
2 tablespoons freshly squeezed lime juice
Put the ingredients in a small bowl, mixing with a spoon until everything is thoroughly melded in. Cover and refrigerate until you are ready to use.
Sarah N.
December 20, 10:32I wonder if the food processor would cut through all the candy cane recipes I make this time of year? I bet it would do so much better than the hammer I currently use. I’m always making candy cane bark, hot chocolate, brownies and whipped cream. Candy cane everything!
lisa bolduc
December 20, 12:18courtsey of paula deen, we make this every year and it is a hit… yummy banana split cake. http://www.foodnetwork.com/recipes/paula-deen/banana-split-cake-recipe/index.html
Alison Braidwood
December 20, 13:07I’ve just discovered this recipe. It tastes divine, is perfect for holiday parties/gifts and is sooo easy!
Take a box of Ritz Crackers (Original/non-cheddar) a bag of Skor chips, and a can of sweetened condensed milk (Eagle Brand is good). Take the bag of crackers out of the box, and mash with a rolling pin. Pour crushed crackers into a bowl and add the Skor chips. Stir in the condensed milk. Dust a baking dish with icing sugar, and spoon in the mixture (stops it from sticking to the pan). Refrigerate until it solidifies to your liking.
Then eat! This tastes extremely decadent, and is always a hit.
Lyndal Meyette
December 20, 14:09I love pupkin pie so I will try the recipe with teh nut crust.
We bought some macadamia nuts when we were lucky enough to go to hawaii this summer. This ia a light cookie recipe with macadamia nuts that is perfect when you need a little snack
MACADAMIA NUT COOKIES WITH VANILLA CREAM ICING
1 Cup Butter, softened
¾ cup granulated sugar
3 egg yolks
2 teaspoons vanilla
2 ¼ cups all-purpose flour
3 egg whites, lightly beaten
2 cups finely chopped macadamia nuts
Vanilla Cream Icing
Ground cardamom (optional)
Grease cookie sheets or line with parchment paper; set aside
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar; beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Cover and chill about 1 hour or until dough is easy to handle.
Preheat oven to 375 degrees F. Place egg whites in a shallow dish. Place nuts in another shallow dish. Shape dough into 1 inch balls. Rolls balls in egg whites; roll in chopped nuts to coat. Place balls 1 inch apart on prepared cookie sheets.
Bake about 10 minutes or until bottoms are lightly browned. Transfer cookies to wire racks and let cool. Spread Vanilla Cream Icing on tops of cookies. If desired, sprinkle iced cookies with cardamom.
VANILLA CREAM ICING
In a medium mixing bowl, beat ¼ cup butter, softened; one 3 ounce package cream cheese, softened and ½ teaspoon vanilla with an electric mixer on medium speed until smooth. Gradually beat in 2 cups powdered sugar until smooth and icing is of spreading consistency.
To Store: Place cookies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. Or freeze unfrosted cookies for up to 3 months; thaw and frost.
Francine
December 20, 14:34I always have a selection of homemade cookies and squares, but for the grand dessert, I like a pumpkin pie or cheesecake.
Bailey-Eileen Dexter-Parr
December 20, 17:36Wow, this looks great! can’t wait to make one, thanks
Stacey L
December 20, 19:20my husband loves pumpkin, would love to win and be able to make it with the food processor.
Juliee F
December 20, 20:42For christmas this year I’m bring the Sweet Potatoes Casserole
3cups mashed sweet potatoes
3/4 cup sugar
1/2 c. melted butter
2 eggs well beaten
1 tsp. vanilla
pinch of salt
Beat eggs in small bowl – set aside
Beat everything else together.
Spoon into casserole –
Add topping
1/2 c. brown sugar
1/4 c flour
2 1/2 tbsp marg. melted
1/2 c chopped peacans
mixed together
Bake at 350F for 25 -30 mins.
Kristi
December 21, 02:05One of my favorite Christmas desserts is a trifle made with chocolate cake, custard, whipped cream and raspberries!
Vesper
December 21, 13:50My favourite recipe is cheesecake
For the base 75 grams of melted butter mixed into 200g of crushed digestive biscuits and put into a 23cms round tin
1kg cream cheese and beat until soft, add 200g of sugar, 1 tsp vanilla essence and a pinch of salt, and beat. Beat in 4 eggs, some lemon zest, and pour over the base and cook at 150C/300F for an hour. Leave to cool in the oven with the door ajar.
Monica
December 21, 14:32I love holiday baking. My gingerbread cookies are always a hit, old-fashioned gingerbread, which I decorate with silver balls. Enjoy, and I hope I win ; )
Classic Gingerbread Cookies
5 cups all-purpose flour
1 tsp baking soda
1 tbsp ground ginger
2 tsp cinnamon
1/2 tsp cloves
1 cup butter, softened
1 cup dark brown sugar, packed
1 cup fancy molasses
2 eggs
In a large bowl, combine flour, baking soda, ginger, cinnamon, and cloves.
In larger bowl, beat together butter and sugar until light and fluffy. Beat in molasses until smooth; add eggs one at a time, beating after each. Stir in flour mixture gradually to form soft, not sticky dough.
Divid dough in two; wrap in plastic wrap and refrigerate at least 1 hour or up to 2 days (dough can be frozen at this point for up to 1 month).
On a lightly floured work surface, roll out half of dough to 1/8-inch thickness. Using gingerbread cutters, cut out cookies. Place on a greased baking sheet.
Bake in preheated 350F oven about 10 minutes (time will vary according to size of cookie) or until firm to touch. Cool on baking sheet about 3 minutes before transferring to rack. Decorate with Royal icing and edible decorations (silver balls, cinnamon balls).
Make 3 dozen gingerbread people.
Brenda
December 21, 16:47I love to make cheese cake. I add a little raspberry for the festive season.
Raspberry Swirl Cheesecake Cupcakes
INGREDIENTS
For the crust:
1½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar
For the raspberry swirl:
6 oz. fresh raspberries
2 tbsp. sugar
For the filling:
2 lbs. cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature
Roman Pejko
December 22, 00:26Great ideas create some great food experiences.
Tanya C
December 23, 11:13My fav dessert is to make my Raspberry White Chocolate Cheesecake:
INGREDIENTS
1 1/2 cups Digestive Cookie Crumbs
2 tablespoons Softened Butter
16 ounces Philadelphia Cream Cheese (2 Packages)
1 cup White Sugar
2 cups Sour Cream
3 Large Eggs
1 1/4 cups White Chocolate Chips
1 tablespoon Pure Almond Extract
300 grams Frozen Raspberries
2 tablespoons White Sugar
1/2 cup Water
2 teaspoons Cornstarch
170 grams Fresh Raspberries
DIRECTIONS
Place cookie crumbs and softened butter into 9″ cheesecake springform pan.
Work butter into crumbs and press into pan.
Place in fridge
In saucepan add together Frozen Raspberries, cornstarch, water and 2 TBSPs of White sugar.
Bring to boil and STIR and continue to boil for 5 minutes until sauce is thick. IF sauce does not seem to be thickening you can add cornstarch to water in a cup and add a small amount to pan.
Strain sauce through mesh strainer to remove all the raspberry seeds.
Preheat oven to 350 degrees
In large bowl place cream cheese and beat with mixer until smooth.
Add sour cream and sugar.
Add Almond Extract and eggs and mix until smooth
Stir in White Chocolate Chips with spoon
Remove crust from fridge
Add half the cheesecake mix to pan
Pour 1/3 of raspberry sauce on top of cheesecake mix
Pour remaining cheesecake mix into pan
Top with 1/3 of raspberry sauce
Take a knife and cut through the cheesecake to give it a marbled appearance
Bake in Oven for 40 minutes
Turn off oven and leave cheesecake in oven for 1 hour
Place in fridge for 3-4 hours to chill
Garnish each serving with fresh raspberries and raspberry sauce
aimee
December 23, 16:42i will buy store made stuff in a hurry but put it in my dishes so people still feel special.
Kati Debelic
December 24, 04:04my favorite recipe is the coconut macaroon, you can find it here:
http://www.1001recipe.com/recipes/food/coconut_macaroon/
May just have to do a batch or 2 just because!
Florence
December 26, 16:10love to win the process. I love to make fruit cake.
SueSueper
December 26, 18:34I just love apple pie over any holiday. Have one baking in the oven right now. Can’t wait for it to be ready. :-))
Barbara99
December 26, 22:59I made a flourless dessert as well called “Chocolate Meringue Torte”. It was very sweet, but a huge hit with everyone. Looks like I will have to make it again in the future because everyone loved it so much!
shell h
December 27, 12:38this is my favourite easy Christmas candy.
chocolate dipped sponge toffee
Ingredients:
2-1/2 cups (625 mL) granulated sugar
2/3 cup (150 mL) white corn syrup
1/3 cup (75 mL) water
4 tsp (18 mL) baking soda
2 tsp (10 mL) vanilla
Preparation:
In 12-cup (3 L) saucepan, stir together sugar, corn syrup and water over medium heat just until sugar dissolves.
Bring to boil; cook, without stirring but brushing down side of pan occasionally with pastry brush dipped in cold water, until candy thermometer reaches hard-crack stage of 300°F (149°C), or when 1 tsp (5 mL) hot syrup dropped into cold water forms hard brittle threads, about 10 minutes.
Remove from heat. Standing back and averting face, whisk in baking soda. (Caramel will bubble and sputter and increase in volume.) Whisk in vanilla.
Pour into greased foil-lined 13- x 9-inch (3.5 L) metal cake pan. Let cool in pan on rack without disturbing, about 2 hours. Break into 1-1/2-inch (4 cm) pieces. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 month.)
Maegan Morin
December 27, 14:04Gosh I havent had the chance to make anything this year!! But I sure could use a cuisinart food processor. I know that it would encourage me to be a lot more adventurous!
Mai Ferguson
December 27, 15:04Looks delicious…….I am going to print these ….then try some….
Heather A
December 27, 19:15The crust on this pie looks amazing. Can’t wait to try it on my own super simple chocolate pudding pie. Just make up a packaged cooked chocolate pudding, put it in a prepared pie crust (like this one) and for Christmas, top with crushed candy canes and Cool whip.
Michelle B
December 28, 08:25My favorite Christmas dessert is mincemeat pie.
Jeff Richard
December 28, 08:52Seasons’s Greetings.
Betty S
December 28, 19:41Banana Bread
3 small or 2 large bananas mashed
1-cup sugar
¼ cup butter or margarine
1 egg
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 ½ cup flour
Preheat oven to 350 degrees Fahrenheit.
In a large bowl
Combine smashed Bananas, sugar, butter and egg. Add dry ingredients.
Place mixture in 2 greased loaf pans
Bake 50 minutes to 1-hour approx
Optional
Chopped walnuts
Kat
November 21, 21:04Nice! Thanks for the recipe. I modified it quite a bit… used pecans instead of almonds in the crust, and three dates instead of sugar and cornstarch. Oil instead of melted butter because I’m lazy. For the filling, I cut up and roasted the neck of a butternut squash (about 2 cups of cubes), then puréed it with half a block of cream cheese, an egg, spices and a few spoonfuls of dark brown sugar. The crust was a little dark after an hour of baking but the filling was delish!