Friendsgiving Harvest: Grateful, Joyful, Thankful Easy As ”Pie” Pumpkin Pie

Friendsgiving Harvest Takes 5

Well, you did it! You made it to Turkey Day!

Congrats for making it to the day without indulging in too much of the bourbon from the Sweet-Glazed Carrots! Of course, the day is still young and there is always time for a couple swigs later on!

If you’re anything like me, you are hiding out in the kitchen, pretending to be busy while the Macy’s Thanksgiving Day Parade is blaring in the other room. Except I’m just stirring the hot water while surfing Facebook and sneaking a sip of my carrots main ingredient every now and then! Hey, us southerners do what we have to do to get through the day with a house full of family all trying to talk over one another.

Did I mention I’m an introvert?

Y’all I am so an introvert, so a house full of life people all day long is really not my cup of tea. That is why I’m having a cup of bourbon!

Anyway, the whole point of this post is to give you a very simple, Easy as ”Pie” Pumpkin Pie recipe. It’s so easy in fact, you probably have all the ingredients on hand!

Yay, no last minute trips to Wal-Mart! (remember we have been sneaking bourbon)

This pie will literally take you less than five minutes to mix up and only takes 15-20 minutes to bake. That’s right, in less than 30 minutes you will have a delish Homemade Pumpin Pie to show off!!

Easy As ”Pie” Pumpkin Pie

Ingredients:

  • 1 15 ounce can of pumpkin 
  • 1 14 ounce can of sweetened condensed milk 
  • 2 large eggs 
  • 1/2 teaspoon salt 
  • 1 teaspoon cinnamon spice 
  • 1 teaspoon of gingerbread spice 
  • 1 homemade crust or store-bought crust 

How to make:

  1. In a large mixing bowl, combine your pumpkin, sweetned condensed milk, eggs and spices.
  2. Mix well, with whisk or mixer. 
  3. Pour mixture into crust. 
  4. Bake at 425 degrees for 15-20 until pie cust is golden brown and pie mixture has formed.
  5. Let cool, top with cool whip (if you prefer) and enjoy! 

*No time to make a homemade pie crust, but want everyone to think you have? In a small bowl melt butter and add in 1/4 teaspoon of cinnamon and brush on your pie crust before you pour in your mixture. It will give it a more homemade taste!

Super, super easy as “pie”!

Hope you all have a wonderful Thanksgiving/Friendsgiving!

Friendsgiving Harvest: Grateful, Joyful, Thankful Sweet-Glazed Carrots

Friendsgiving Post 1

Welcome back to Friendsgiving Harvest: Grateful, Joyful, Thankful Part 4!

Well, we have almost made it to Thanksgiving day, and if you are anything like me you have been in the kitchen half the day preparing dishes and running to the store for last minute items.

But wait!!!

I have one more dish that is an absolute must, my all-time favorite Sweet-Glazed Carrots.

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You might be asking what is so special about another carrot dish, and I will be glad to answer that question. See, I am not your traditional Thanksgiving dish kinda gal. That’s right, I am Southern to the core, but I am not one to enjoy sweet potatoes with marshmallows, green bean casserole with all the goop, nor will you catch me eating turkey and dressing.

Haha, that’s right folks, I am so not traditional, but that doesn’t mean I don’t enjoy preparing dishes for my family that I do enjoy! In fact, my Sweet-Glazed Carrots are the perfect Thanksgiving dish because I add a little something extra to mine. (shhhh, it’s a secret) (come a little closer) Okay, now I can tell you as I whisper, Bourbon.

Yes, you heard me correctly, my secret ingredient is bourbon, and here is the good part,  depending on whether or not you enjoy the company you are spending Thanksgiving with can be the deciding factor on how much you add! If you need an extra swig or maybe even two, three? to get you through the day, that’s okay! Go for it! Hey, it might mellow out the rowdy ones at the dinner table as well!

Okay, guys so I have kept you long enough on this Thanksgiving Eve so I will leave the recipe down below! And by the way, Happy Thanksgiving!

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Miranda’s Extra Special Sweet-Glazed Carrots

Ingredients:

  • 16 ounces of carrots (I prefer the cute little miniature-sized carrots)
  • 3 tablespoons butter (real butter, ya’ll don’t skimp)
  • 1/3 cup of brown sugar
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon dried rosemary
  • 1/4 cup of bourbon (or a little extra)

How to make:

  • Wash the miniature carrots, pat dry and arrange them in an oven-safe casserole dish
  • In a small saucepan, melt your butter with your brown sugar, water, and bourbon
  • Bring the mixture to a low boil over medium heat
  • Once your mixture has a slightly thick consistency, remove from heat but continue to stir
  • Pour your mixture over the carrots in the dish
  • Sprinkle the salt, pepper, and rosemary on top of the carrots and sauce
  •  Place the carrots in the oven and cook on 375 degrees until your carrots are tender

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