Emily Ruth Roberts







 Best Pumpkin Pie

Ingredients

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SAVE TO MY RECIPES

  • Cooking spray
  • 1 tbsp. all-purpose flour, plus more for rolling
  • 1 batch basic pie crust, chilled
  • 3 large eggs, beaten to blend
  • 1 (15-oz.) can pumpkin puree
  • 3/4 c. packed brown sugar
  • 1 1/4 c. heavy cream
  • 2 tsp. pumpkin pie spice
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. kosher salt
  • Whipped cream, for serving (optional)


Directions

    • Step 1
      Preheat oven to 375°. Place a baking sheet in oven. Lightly grease a 9"-x-1.5" pie dish with cooking spray.
    • Step 2
      On a lightly floured surface, roll dough to a 12" circle. Drape over pie dish and gently press to fit, making sure there are no air bubbles. Trim overhang to 1" and tuck under itself. Crimp edges as desired. Chill in refrigerator until cold, at least 30 minutes or up to 3 hours.
    • Step 3
      Line dough with foil or parchment and fill with dried beans or pie weights. Bake crust until top and sides are dry and set, 15 to 18 minutes, then remove foil and weights. Continue to bake until the bottom is dry to the touch, about 5 minutes more. Let cool.
    • Step 4
      Reduce oven to 350º. In a large bowl, whisk eggs, pumpkin, brown sugar, cream, pumpkin pie spice, vanilla, salt, and flour until smooth. Pour pumpkin mixture into crust. Carefully place pie dish on heated sheet.
    • Step 5
      Bake pie until filling is slightly jiggly in the center and crust is golden brown, 45 to 50 minutes. Turn off oven, prop door open, and let pie cool 30 minutes. Transfer pan to a wire rack and let cool completely.
    • Step 6
      Serve with whipped cream (if using).



Grilled Chicken with Avocado Salsa


Perfectly grilled chicken served up with a fresh and vibrant avocado salsa, it's the perfect warm weather dinner! This Mexican inspired chicken dish is ready to serve in 30 minutes and is super easy to make.


Prep Time

10

minutes

mins

Cook Time

20

minutes

mins

Total Time

30

minutes

mins

Ingredients

  • 4 chicken breasts
  • 3 tablespoons olive oil
  • 3 tablespoons lime juice
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • 1/2 teaspoon salt
  • ¼ teaspoon pepper

For the Avocado Salsa

  • 2 avocados diced
  • 2 roma tomatoes diced
  • ¼ cup chopped red onion
  • ¼ cup chopped cilantro
  • 1 jalapeno seeded and diced
  • 1 clove garlic minced
  • 2 tablespoons lime juice
  • Salt and pepper

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Instructions

  • Stir together the olive oil, lime juice, cumin, paprika, salt and pepper in a large bowl. Add in the chicken and toss to coat.
  • Heat the grill to medium-high heat. Once heated, place the chicken on the grill and cook for about 15-20 minutes total, flipping halfway through.
  • Stir together the avocado salsa ingredients. Serve the chicken topped with the salsa and an extra sprinkle of cilantro. Enjoy!


Notes

  • If you have the time, you can marinade the chicken in the olive oil lime mixture for up to 8 hours before grilling.
  • The avocado salsa is best made just before serving to keep the avocados fresh. If needed, you can cover it with plastic wrap and store it in the fridge for up to 2 hours before serving.
  • If you are sensitive to the bite of raw onion, place it in a bowl of very cold water for 15 minutes, drain, and proceed with the recipe. This will help remove some of the strong onion flavor.

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