Recetas Thanksgiving Day

SPIRITED PUMPKIN PIE
Crust

1 ½ cups all purpose flour
½ teaspoons salt

5 tablespoons chilled unsalted butter, cut into ½ inch pieces
3 tablespoons chilled vegetable shortening cut into½-inch pieces
3 to 4 tablespoons ice water

Filling

1 16-ounce can solid pack pumpkin
½ cup (packed) dark brown sugar
¼ cup sugar
1 tablespoon all purpose flour
1 tablespoon ground cinnamon
½teaspoon salt
½ teaspoon ground mace
½ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground cloves
3 large eggs
1 cup whipping milk
¼ cup whole milk
¼ cup dark rum
1 ½ teaspoonvanilla extract

For crust:
Mix flour and salt in processor. Add butter and shortening; process until mixture resembles coarse meal. With machine running, add ice water 1 tablespoonful at a time andprocess until moist clumps form. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minute. (Can be made 2 days ahead. Keep chilled).

Roll out pastry on lightly surface to 13-inchround. Transfer pastry to 10-inch-diameter glass pie dish. Fold edge and crimp. Pierce pastry all over with fork. Freeze pastry 45 minutes.

Preheat oven to 450º F. Back crust until pale golden, about15 minutes
Transfer to rack and cool. Reduce oven temperature to 375º F.






Meanwhile, prepare filling:

Whisk first 10 ingredients in large bowl until smooth. Whisk in all remainingingredients. Pour filling into crust.
Bake pie 20 minutes. Reduce oven temperature to 325º F. Bake until filling no longer moves in center when dish is shaken, about 30 minutes longer. Transfer pie torack and cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)




































Dried FruitStuffing

9 cups ½ - to ¾ - inch pieces French bread cubes without crust (from about 12 ounces bread)
½ cup (1 stick) butter
4 ½ cups chopped onions
2 cups chopped celery
2 ¼ cups dry sherry
1 ¾...