The holidays are just around the corner. Homemade recipes are always a must in our home as I plan our Thanksgiving menu, but I’m not too proud to take a few short cuts here and there. Homemade pie crust is delicious. Store bought pie crust is a lot easier. This pumpkin pie with {no roll} pecan crust is the best of both worlds! That’s right. NO ROLL. Just press and bake! The pecans add a delicious crunch and would be delicious in a dutch apple pie as well.
Several years ago my friend, Tiffany, shared a recipe for making crust with oil instead of shortening. Then I learned that you can mix up any oil based crust recipe in it’s pan and press it instead of rolling. What a time saver for one crust pies!
Pumpkin Pie With Pecan Crust
16 oz. pumpkin puree (Pacific Organic)
2/3 c. evaporated milk
3 eggs
3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. cloves
1 unbaked pie crust:
1 1/2 c. flour
1 tsp. sugar
1/2 tsp. salt
2 T. milk
1/2 c. oil (I used coconut oil in its liquid state)
1/3 c. finely chopped pecans
Mix all ingredients (except for nuts) for crust in pie pan with a fork. Add nuts and mix with your hands. Press evenly across pan and up the sides.
Beat eggs in a large bowl and mix in sugar, cinnamon, salt, ginger and cloves. Gently stir in pumpkin and evaporated milk. Pour into pie shell.
Bake in preheated 425 degree oven for 15 minutes. Drop temperature to 350 degrees and bake for another 50 minutes or until knife inserted near center comes out clean.
This post brought to you by Carton Smart. All opinions are 100% mine.
I love the Pacific soups especially the Tomatoe red Pepper.
I use the soup stock in Vetatable Beef Stew.
I always use three cartons of chicken stock to make a big batch of homemade chicken noodle soup. Eat it and freeze it!
We use carton chicken stock for everything from soup to mashed potatoes
A good recipe that I add broth too is….
Chicken Pot Pie
-1/3 C. Margarine
-1/2 C. flour
-1/3 C. chopped onions
Melt the margarine and add the flour and onions. Salt & Pepper. Cook until smooth.
– 1 3/4 C. chicken broth
-2/3 C. Milk
Add to mixture above and stir and boil for 1 min.
Then add….
-2 Cups of chopped chicken breast
-Frozen peas
-Sliced carrots
-Cubed potatoes
Make a double pie crust and put it in your pie crust and top with top layer crust.
Bake at 375 for 45 mins.
I use chicken stock when making soups or stews because it adds extra flavor to the meals
My favorite recipe to use the Cartons for is my Porkchops and Gravy in the crock pot.
I use the Pacific Natural Foods Organic Cream Of Mushroom Condensed Soup (12 oz).
2 12 oz Pacific Organic Cream of Mushroom Condensed Soup Cartons
4-6 pork chops, boneless (depending on how many people you are serving)
1/2 packet Lipton Onion Soup Mix
1 tbsp dijon mustard
1/2 cup of milk
1. Cook the porkchops fully, browning them in skillet.
2. Place the cooked pork chops on the bottom of the crock pot.
3. Turn to crock pot on high heat.
4. Add in Cream of Mushroom soup cartons, dijon mustard, milk and lipton onion soup mix.
5. Stir mixture.
6. Cook for 4 hours, then serve with mashed potatoes or any other side dish you would like.
I never have liked pork chops, however these are AMAZING! They are not tough, they fall apart, and I would recommend this!! It is SO good!
Thank you for the giveaway!!
I add chicken broth to my rice a lot. That pumpkin pie looks so good. I’ll have to try this recipe. You know where I live if you ever accidentally make too many.
I generally use Swanson’s, but I will have to try Pacific for sure! I love using broth while grilling my veges. Just add’s so much flavor. Love this post! Thanks for doing it!
Herb Grilled Veges
1/2 cup Chicken Broth
1/2 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1 large red onion, thickly sliced (about 1 cup)
1 large red or green pepper, cut into wide strips (about 2 cups)
1 medium zucchini or yellow squash, thickly sliced (about 1 1/2 cups)
2 cups large mushrooms
How to Make It
1. Stir the broth, thyme and black pepper in a small bowl. Brush the vegetables with the broth mixture.
2. Lightly oil the grill rack and heat the grill to medium. Grill the vegetables for 10 minutes or until they’re tender-crisp, turning over once during grilling and brushing often with the broth mixture.
I use chicken broth in a container for my mom’s stuffing recipe.
My recipe is chicken noodle soup with pepperoni and I use cartons of chicken stock.
Use pumpkin puree cartons to make this recipe:
Pumpkin pie croissants
All you need is croissant rolls, pumpkin puree, sugar and cinnamon.
Spread the pumpkin puree over each croissant, roll them up, sprinkle them with sugar and cinnamon and bake as directed
My mom likes to use chicken broth in a carton to help prevent drying out when reheating leftover turkey.
There is never any cranberry sauce leftover at our house. It’s never wasted, so we keep it on hand at all times. I like to have cranberry sauce (on the side) with chicken and dumplings, also.
I like the Campbell’s Pan-Roasted Chicken with Vegetables & Herbs. I will post a link to the recipe that I use.
http://www.campbellskitchen.com/recipes/pan-roasted-chicken-with-vegetables-herbs-50934
The Pacific products look amazing! I like they are organic.
I’d like to try that cranberry sauce! I make turkey salad with the leftover turkey after Thanksgiving using cream cheese, mayonnaise, grapes, and pecans. I put it on a croissant and top it with cranberry sauce.
I like to use the chicken stock to make gravy for chicken pot pie. It’s also super tasty on top of roasted chicken and mashed potatoes.
To make the gravy I heat 2 Tbsp. of Butter in a small cooking pot. As it begins to become completely melted and bubble on the edge I thrown in 2 Tbsp. of Flour and incorporate with a whisk. Next, I cook the butter and flour for about 2 minutes. After the rue is cooked a bit I begin slowly adding a bit of organic chicken stock to make a thick paste, adding about 2 Cups of Pacific Organic Chicken Stock total. After adding the stock I add a pinch of Thyme and a bit of fresh cracked Black Pepper. I will then cook the gravy on medium heat for about 5 minutes, whisking often, until becoming thick and delicious.
Thanks~karmakaytlyn(at)yahoo(dot)com!
I use chicken stock/broth in many different recipes, including homemade copycat cafe rio burritos. Recently at the store while purchasing chicken stock I found that the carton one that is organic and low sodium was actually cheaper !! Double win! 🙂
Our family has been gluten free, due to celiac, for almost three years now. Pacific makes one of the few gluten free cream of mushroom soups! We use the carton cream of mushroom soup to mix with green beans for green bean casserole and also to make tuna casserole – with g free pasta, of course!
Whenever we cook a Turkey in my house whether it be for Thanksgiving or another holiday or just to make since we like it a lot, almost nothing goes to waste. The leftovers are used to make yummy sandwiches for the next few days and the bones/carcass is used to make a delicious broth/soup.
We try to keep chicken broth in cartons on hand for quick soups in the evening!!
I always use carton chicken stock for my Southern style homemade chicken and biscuits. I also use carton pumpkin puree to make some delicious pumpkin coconut soup.
I always like to do a half ham. There’s so many ways to serve it at a party, from appetizers to main course or do-it-yourself on rolls, then the leftovers go into sandwiches, grilled cheese or scrambled eggs. Finally, the bone goes into the freezer to make bean soup later, and even that makes so much that I freeze some for the next cold snap.
I use carton chicken broth for my chicken and rice recipe! I do the rice, cook the chicken in the broth for 20 mins. Save a little bit of the broth and pour it in with the rice. Shred the chicken, add it to the rice. Then add diced jalapenos. It is awesome!
Thanks for the giveaway-
I use Pacific Simply Stock Chicken in my soup recipe in the crock pot. I use two cartons of the stock, 3 cans cream of chicken soup, half a jar of Franks Red Hot, two tbsp of sour cream, shredded cheese and serve with cilantro on top! Its awesome! Especially if you like spicy!!
We have been enjoying using squash from our CSA. The pumpkin with be great once we stop getting stiff from CSA.
My Rice Cooker Macaroni and Cheese uses Chicken Broth from a Carton. Here’s the recipe:
◾2 c. pasta, uncooked
◾2 c. chicken broth or water
◾2 c. shredded cheese – We like extra sharp cheddar but we’ve also done 1/2 cheddar and 1/2 mozzarella, added some parmesan cheese, etc. Get creative with what you have on hand!
◾1 c. milk – we use skim.
Put your uncooked pasta and your chicken broth into the rice cooker. Turn it on and set a timer to come check it in about 20 minutes.
When you open it up after the rice cooker has switched to ’Warm’ this is what you’ll see. Beautiful cooked pasta!
Pour the milk in and stir, scraping any noodles off the bottom before they stick any further. Then add your cheese. Stir it in and close the rice cooker for 5 minutes. While the cheese is melting it’s a great time to get dishes out, cut some fruit, set the table, and fill water cups.
After the 5 minutes is up give the macaroni and cheese a final stir and spoon it onto plates. Enjoy a bit of home-cooked goodness!
You can read my ideas for recipe variations and see photos of the process here: http://ourbusyhomeschool.com/macaroni-and-cheese-in-a-rice-cooker/
Thanks for a wonderful giveaway opportunity! If I won the charity donation would go to Nationwide Children’s Hospital. We spend so much time there with our seventh child, Mason. They are a wonderful place that truly cares for the family as well as the child.
Thanks for the recipe! I can’t wait to try it. I haven’t had great luck with homemade mac and cheese recipes in the past. Good luck on the giveaway! Nationwide is a fantastic hospital.
I use chicken stock in a carton and carton soups. Love it!
I use carton chicken broth in my white chicken chili… put cooked chicken, white beans, diced tomatoes, chicken broth and spices of your choice into a crockpot for 6-7 hours and you have an awesome fall meal!
I would use the chicken broth in my stuffing
I think I could switch out the pumpkin puree for my usual canned pumpkin filling for pies!
I use cloth napkins to reduce waste -it also gives a formal feel to my dinner. We use washable dinner and service-ware and I love to use these cartons – they do taste fresher and I make multiple recipes so that nothing is wasted. I use the organic pumpkin puree for my pumpkin recipe too! truckredford(at)Gmail(dot)com
I have never used cartons before, but I would love to try the cranberries in cranberry fluff
I use canned pumpkin all the time. I am going to have to try it in the carton!
I love your take on this crust…sounds yummy with the nuts. I’m definitely going to try it out!
We’ve been trying to buy more and more products in cartons. The ones we buy most frequently are broths and milk (in paper carton instead of plastic jug)…and organic whenever we can find it. One of my favorite recipes this time of year is chicken noodle soup. I usually just follow the recipe on the back of the chicken broth carton, but we use rotisserie chicken from Costco (because their rotisserie chickens are huge, inexpensive, and delicious!). Since it’s just me and hubby, we can usually get a couple of different meals out of one rotisserie chicken.
Thanks so much for the chance to win such a great giveaway! =)
I do the same thing with the rotisserie chickens. What a time saver and so delicious! Sometimes I think it’s cheaper to buy the rotisserie chickens from costco than to buy a frozen chicken and cook it myself. Nice! Thanks for stopping by and good luck with the giveaway!
Carton pureed pumpkin is perfect to use in a pumpkin spiced smoothie, or to use in a pumpkin cheesecake.
jslbrown_03 at yahoo dot com
I make a delicious curried chicken soup with the Pacific butternut squash product.
I like using leftover chicken to make Arroz con Pollo, my family loves it and I get to stretch leftovers even further. I’d use Pacific Foods Organic Chicken Stock to make this delicious recipe.
Arroz con pollo – Chicken with rice
Ingredients: leftover cooked chicken,1 cup rice,3 cups chicken stock,mixed veggies,1/2 onion, 1/2 green bell pepper,1 tomato, 2 cloves garlic,1tbsp butter, 1 chicken bouillon cube, salt and pepper.
Directions:In a skillet saute onion, tomato, bell pepper and garlic. Add the rice and when it begins to turn gold add the chicken, mixed veggies, bouillon cube and chicken broth.Stir gently and reduce the heat to low. Cover the pan and cook until the liquid is absorbed.
I make After-Thanksgiving Turkey Tortilla Soup:
3 cans of Rotel, 2 cans Mexicorn, 2 can black beans drained, 1/2 pkg taco seasoning, 2 cups leftover shredded turkey & a carton of chicken broth
This uses cartons AND leftover holiday turkey to save waste!
I use beef broth in a carton when I make stroganoff (a gluesticks recipe). Love it! Thanks for the chance to win!
I use beef broth in a carton when i make veggie soup. i add browned ground beef and what ever veggies i have on hand and need to be used up then i throw in some macaroni noodles and let cook for a couple hours. so good during cold weather 🙂
I make roast beef using beef broth from a carton.
I use chicken broth in a carton for soups and stews that I make. Thanks for the chance to enter.
Ok! Hope I’m entering correctly!
I make a great Irish Bread from oatmeal, soda, and buttermilk all from cartons!
i use the beef broth in a carton for making corn beef soup. i love it but not the hubby. he is not a corn beef fan.
I love a vegan sweet potato chili – I could used carton vegetable broth instead of canned!
We like using carton miso broth to make quick noodle tofu soup.
Love these for making any kind of soup – butternut squash was the latest!
I use milk to thin out my chicken gravy. I never tried things in a carton, but I think that chicken broth would taste amazing in my gravy!
I LOVE baking with pumpkin in the fall!!!!! and LOVE your spin on the crust here, I’m going to have to try that one!!!
Not only is this a GREAT giveaway but that pie crust looks delicious! I think I might have to twist my mil’s arm to use it for her pecan pie! Ok-I have two favorite recipes-one that uses cartons and one that doesn’t use them specifically but you totally could swap them out.
Easy Chicken Noodle Soup
Ingredients:
32 oz. Chicken Broth (I box)
6 cups of water
1 package (16oz.) egg noodles
2 cans cream of chicken soup
Chicken bouillon (see label to mix according to 6 cups water)
1/2 package of light sour cream
1 rotisserie chicken, skinned and meat cubed
Vegetables, if desired: These are the ones that I use
2 carrots, peeled and sliced
about 8 oz. frozen corn
Directions:
1. In a 6.5 quart pot mix chicken broth, water and bouillon. Bring to a boil. *If adding in carrots you will want to add them in here as well.*
2. Add in egg noodles and cook for 7 minutes.
3. Thoroughly mix in cram of chicken soup.
4. Add chicken and remaining vegetables.
5. Reduce temperature to low, and add in sour cream. Mix thoroughly.
6. Cover and stir occasionally until soup is heated through, about 7 minutes.
Our Version Of Cafe Rio’s Tortilla Soup (recipe from Favorite Family Recipes blog)
Ingredients
1 onion, diced
1 Tbsp. vegetable oil
1/2 tsp cumin
a dash (or two) cayenne
1/2 tsp. chili powder
5 c. chicken broth
3 Tbsp. fresh cilantro, finely chopped
juice of 1/2 lime
pepper, to taste
1 can pinto beans, drained and rinsed
2-3 boneless, skinless chicken breasts
2 Tbsp. taco seasoning
1 Tbsp. paprika
vegetable oil (to taste)
pico de gallo (click HERE)
2-3 avocados, diced
2 c. pepper jack cheese
tortilla strips (Click HERE)
cilantro (for garnish)
lime wedges (for garnish)
Instructions
In a small skillet, saute onion in 1 Tbsp. oil until onions become slightly soft. Stir in cumin, cayenne, and chili powder and saute an additional minute or two.
Transfer seasoned onions to a small crock pot (or medium-sized saucepan). Add chicken broth, cliantro, lime juice, pepper and pinto beans to onions and simmer on low-heat for at least 2-3 hours.
In the meantime (when you are close to serving), combine taco seasoning and paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture. Grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). Remove from grill and shred.
In individual bowls layer chicken, about 1/3 c. pico de gallo, 1/3 c. diced avocado, and 1/3 c. pepper jack cheese. Ladle about 1 cup of chicken broth directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.
I’ve been meaning to try that tortilla soup recipe. It looks so yummy!
When I make potato soup I always use the carton of chicken broth, I think it just tastes better. I don’t have a real recipe, I just add what tastes good. Basically boil your partially peeled potatoes, however many you want, I usually use about 4-5 potatoes for 2-3 servings. Then I put them in the blender with chicken broth (feel free to boil in chicken broth for max flavor), and make them nice and soupy. I like some chunks as well, so I also use a potato masher for some of the potatoes. Then I add cheese. I have tried to thicken up with cornstarch, but I am pretty sure I am doing it wrong. This is a made up recipe, so thats why its sketchy on the details.
Sounds fabulous! I like that you mash up some of the poatoes. Makes it thicker and you still get chunks. I will have to do that with our potato soup recipe too! Good luck on the giveaway!!
i love real pumpkin…..we grow them and that’s what i use to make my pumpkin pies. i like the idea of a new crust to try with it.
thanks!