Who is having fudge pie this Thanksgiving?

glenda_alNovember 22, 2012

Remember years back so many had this on KT tables:

Fudge pie

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maxmom96

Looks delicious. How many fudges do you think the pilgrims had to kill to make one for their Thanksgiving dinner?

    Bookmark   November 22, 2012 at 12:54PM
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kayjones

I couldn't begin to eat anything as rich as this pie must be! The older I get, the fewer rich foods I can tolerate.

    Bookmark   November 22, 2012 at 9:52PM
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linda_in_iowa

After seeing "The Help", I don't think I could eat a fudge pie. It also would be way too rich for me. Today I had a piece of pumpkin pie and a 1/2 piece of strawberry-rhubarb.

    Bookmark   November 22, 2012 at 10:17PM
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glenda_al

I was just bringing up a fond memory of the Thanksgiving when so many KT'er served it for the occasion :o)

We all eat rich food from time to time.

Fond memory that's all!

    Bookmark   November 22, 2012 at 10:28PM
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pammyfay

No fudge pie, but Glenda, I have the pumpkin cream pie that you linked us to in the fridge -- still waiting for me to cut into it! (I ate dinner after 6 tonite). Instead of doing the "mini" servings, I just used a regular graham-cracker pie crust. I have a feeling it'll be a midnite snack!

    Bookmark   November 22, 2012 at 10:33PM
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pammyfay

Well, Glenda, I couldn't wait until midnite. The pumpkin cream pie is delicious! Thanks for linking us to the recipe.

    Bookmark   November 22, 2012 at 11:38PM
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glenda_al

My grandson surprised me with a late Thanksgiving visit, and he ate TWO of the pumpkin individual pie custards, and two gingersnap ice cream sandwiches PLUS remainder of my low boil.

That's a teenager with a non ending appetite :o)

    Bookmark   November 23, 2012 at 12:10AM
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thistledew5750

I did, Glenda. I made two and there was 2 slices left, my brother in law wrapped and took them home. I think it was a hit! My brother in law request this pie every year. I don't know why my sister will not bake it for him. LOL. I also made your onion casserole that you posted a couple years back when I mostly lurked. :) I also made a cabbage casserole that I believe came from you, but I am not sure as it was hand printed. Must have been when I had printer problems. I keep your recipes and other KTer's recipe in a big notebook and keep them by themselves.

    Bookmark   November 23, 2012 at 10:21AM
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SunnyDJ

I'm with Linda...After reading "The Help", no chocolate pie for me......

    Bookmark   November 23, 2012 at 11:05AM
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thistledew5750

Evidently my relatives failed to see the movie "The Help" because they gobbled up my fudge pie faster than a turkey on a bug. Either that or they saw "The Help" and they, oh never mind! (snort)

    Bookmark   November 24, 2012 at 11:25AM
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phyllis__mn

OK, now I'm looking for the pumpkin cream pie recipe, and can't find it through the search. Anyone have it handy?

    Bookmark   November 24, 2012 at 6:55PM
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glenda_al

Phyllis, here it is.
I cooked mine in individual ramekins and filled each one with 3/4 cup of the custard and it only made 6.
Next time I won't cook as long I did cook mine the full length and shoulda taken out when I put the knife in the first time. Should have taken out at 45 minutes instead of 50.

Pumpkin pie without the crust and my grandson ate the last two this afternoon topped with vanilla ice cream.

Individual Pumpkin custard
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 large eggs
1 can (15 ounces) 100% Pure Pumpkin
1 can (12 fluid ounces) Evaporated Milk
Directions
PREHEAT oven to 300 F.

MIX sugar, cinnamon, ginger, salt and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. If desired, cover and freeze filling for up to one month. When ready to bake, simply defrost, mix well and proceed with recipe.

POUR into eight 6-ounce ramekins or custard cups. Place ramekins on baking sheet.

BAKE for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with dollop of light whipped cream, if desired.

***Served mine at room temperature

    Bookmark   November 24, 2012 at 7:27PM
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lisa_fla

Wow-the pumpkin could be frozen in individual containers and taken out as needed! I watched and read the Help and I would eat the pie!! Looks good! Maybe would heat it and put a dollop of ice cream on top!

    Bookmark   November 24, 2012 at 8:40PM
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glenda_al

I did freeze the two remaining ones, and thawed them out when I found my grandson was coming today to watch football game.

    Bookmark   November 24, 2012 at 8:44PM
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phyllis__mn

Thanks, Glenda....the use of ramekins sounds great.

    Bookmark   November 24, 2012 at 9:25PM
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