Hello everyone and welcome to this special pre-season kick-off event! Season 3 "officially" begins next week when Em from Verbal Diorama joins me, but with Thanksgiving coming this Thursday I wanted to share something special with everyone. This week, I talk about negating negative thoughts and how we need to re-shape our language when talking about one another- and ourselves. I also break down my full pumpkin pie recipe, from pumpkin to puree to crust to delicious, creamy pie!
Season three is going to mark an evolution in the show in a lot of ways. Some things are changing, but others will remain the same. So much is going to develop over the next few weeks and I'm so excited to share it all with you. Please make sure you head to my YouTube Channel for the video version of this week's positivity segment, and lots of other great video content coming in the future. Thank you all so much for listening, and thank you so much for coming on this journey with me.
Featured Recipes for this Episode
Pumpkin Pie Filling
3 c roasted pumpkin puree
1 c evaporated milk
1/4 c sweetened condensed milk
1/4 c heavy cream
1/2 c packed brown sugar
1 T ground cinnamon
1/2 t ground nutmeg
1/4 t ground cloves
1/4 t Allspice
1/2 t salt
To prepare your filling-
Preheat your oven to 400°.
Using whole pie pumpkins (as many as needed), cut in half and scoop out the seeds and stringy bits. Remove the stem.
Sprinkle with cinnamon and nutmeg (if desired).
Roast the pumpkin halves skin-side up for 40-45 minutes, or until the pumpkin rind is partly collapsed and peeled away from the flesh.
Remove and discard all of the skin.
Transfer the pumpkin flesh to a food processor and pulse it until it is smooth.
Store the pumpkin puree in the fridge until ready to use or the freezer for later use (your puree should be cold when preparing the pie filling).
Combine all of the ingredients together in a large bowl and mix together with an electric mixer.
Pie Crust (Makes 2)
3 cups all-purpose flour
1-1/2 t salt
1/2 cup shortening, cubed and chilled/frozen
1/2 cup butter, cubed and chilled/frozen
1/2 cup ice cold water
1 t cinnamon
1 t nutmeg
Combine the flour, salt, cinnamon, and nutmeg in a bowl and whisk together.
Add butter and shortening to the dry ingredient mixture. Stir this only with a wooden or silicone spoon and try not to touch it with your hands, as it'll make the butter and shortening melty and the dough won't come together as easily.
Add 1/4 cup of water and continue mixing until combined. Add the remainder of the water as needed until the pie dough comes together in a nice ball that is not sticky (you may need more water, just chuck some ice cubes into cold water to get it to temperature).
Separate the dough into two balls and wrap them tightly in shrink wrap. Refrigerate for at least 30 minutes or until you are ready to use.
Baking your Pie-
Preheat your oven to 400°.
Lightly flour your counter or work surface- you can use wax paper here to help transfer it to the pie pan easier.
Roll the dough to 1/8" thickness.
With a sharp knife, cut the dough about 1-1/2" larger in diameter than your upside-down pie pan (you can just flip it over and put it in the center of the dough for easy reference).
Gently roll your dough around your rolling pin or use your wax paper to transfer it into the pie pan.
Unroll or place it into the pan and work it into place.
Place the pie shell into the freezer to chill for 30 minutes.
Remove the pie shell from the freezer and brush the edges of the crust with egg wash (if desired).
Line the inside of the pie crust with parchment paper.
Use pie weights to weigh down your shell to avoid it puffing up or prick holes into the bottom with a fork.
Bake the shell for 10-12 minutes or until the edges of the crust are starting to brown.
Remove the pie crust from the oven and remove your weights (if used).
Pour in your pie filling immediately- don't over-fill!
Bake for 40-50 minutes or until a fork inserted into the center of the pie comes out clean (check it every few minutes once you hit 40 minutes). Halfway through the bake cycle you'll want to cover the rim of the pie shell with foil or a cover so your crust doesn't burn.
Remove from the oven and allow the pie to cool completely before serving.
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I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Segment Break "Langholmen" by Gustav Lundgren. Licensed from Epidemic Sound. Check out more of his great work at https://open.spotify.com/artist/2Qb6yi78O4qlvQDB5JvZKV.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
"Hibernation" - Hushed
"Contrarium," "Fragment," "Forgotten" - Ever So Blue
"Torn Apart," "Cause" - Infinity Ripple
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