We’re right at the holiday season, and family are arriving at our house from as far as Chicago. During this time of year, we are all known to indulge with friends, family, and coworkers at various celebrations beginning this week, and ending sometime in January. We enjoy this time, but we know it is a stressful time with visitors, travel, and gifts. This along with the smorgasbord on an ongoing basis often comes with a loosening of the belt, too.
This banana cream pie is inspired partly by my father’s love for the pie growing up, along with an amazing recipe that already exists in our friend Russ Crandall‘s The Ancestral Table. Russ was kind enough to shoot the breeze with me while I made this pie a few times to get it right. You should pick up his book and run a taste test—let us know which pie comes out on top!
The weather is cold and crisp. Spooky decor and pumpkins are everywhere, and we have started considering our options for the holidays. It’s nearly Halloween! Will you be going to a party to celebrate? We will be, and I think we’ll be taking this recipe to share.
Not more than a week ago, we were grocery shopping at Wegmans and a box of Krusteaz Pumpkin Pie Bar Mix caught our attention. Brent loves pie—we made a pumpkin coconut pie last year—but we rarely make it. When he asked me if I could make pumpkin pie bars, I agreed. Instead of the graham cracker crust, he requested I use a gingerbread crust (something I’ve played around with, but haven’t quite perfected).
This is more of a savory than a sweet dessert, but you can easily top these bars with a little drizzle of maple syrup or a dollop of coconut whipped cream for a little extra sweetness for your resident sweet tooth. We know you will enjoy it!
We’ve got a snowy day here in the DC area, and I figured it was a perfect day to share a sweet recipe that is a collaboration (well 20% us) with my mom. We made this pie for Thanksgiving, and I have to say that it was a blast. In all honesty, I found this better than your standard pumpkin pie that you can pick up from the store.
This pie we let sit for almost 2 days before finally serving, and it was still fantastic. I was shocked at how the crust pulled away from the pan like a traditional pie, and the crust is really delicious. Not too sweet, a little crumbly, and not too dry (which sometimes happens with these gluten free crust/bread/sweets recipes). We hope you’ll try it and let us know how it comes out!