The owners of Just What the Kosher Ordered share some recipes to spice up your Thanksgiving this year.
Click here to listen to the podcast for more ideas on how to put a new twist on holiday classics such as green bean casserole.
Vanilla Bourbon Pumpkin Pie
Ingredients:
1 frozen deep dish pie shell
Filling:
1 1/2 cups non-dairy creamer
2 tablespoons bourbon
1 15-ounce can pure pumpkin puree
3 large eggs
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 1/2 teaspoons pumpkin pie spice
Directions:
Preheat oven to 350 degrees
Defrost and prick the pie shell – par bake for 15 minutes while making the filling.
Whisk together all the filling ingredients
Pour into the crust and place pie on cookie sheet in the oven. Bake until the crust is golden brown and the filling is set, 1 hour to 1 hour 10 minutes. (Tent the crust with foil if it browns too quickly.) Transfer to a rack and let cool completely.
Apple Cider Sangria
Ingredients:
1 bottle Pinot Grigio
2 1/2 cups fresh apple cider
1 cup club soda
1 bottle ginger beer
3 honey crisp apples, chopped
3 pears, chopped
Instructions:
Combine all ingredients together and stir. Refrigerate for at least an hour before serving.
