West Coast Reuben: Pastrami, corned beef, sauerkraut, Swiss cheese, pickles, and Channel Island dressing.
We had dinner at the St. Regis Princeville Resort’s Makana Terrace restaurant last night. The sirloin and cheesecake were outstanding, as were the drinks we ordered. If you come here, come during daylight hours and make sure to get a table towards the front of the restaurant, the view is amazing.
Thanksgiving is coming up, and with my favorite holiday comes also one of my favorite pies. So far I’ve been exceptionally good at buying Pumpkin Pies but I’ve never attempted to make one myself. That needed to change!
When making a Pumpkin Pie, you can basically do it in two ways. Either you get Pumpkin Pie mix and add cream and eggs, or you make the entire filling from scratch. Well, almost from scratch. I went with canned Pumpkin, which I feel like it is acceptable in lieu of harvesting it myself.
These are the ingredients you’ll need for 8 servings:
- 1 can of Pumpkin (15oz).
- 1 cup of heavy cream.
- 1/2 cup of whole milk.
- 2 large eggs.
- 3/4 cup packed brown sugar.
- 1 Tsp Pumpkin Pie spice.
- Unbaked pie crust.
The step by step is pretty straight forward.
1. Preheat the oven to 375 F.
4. Bake pie in the middle of the oven for 45 to 50 minutes, or until the filling is set but the center still trembles slightly (Filling will continue to set as pie cools). Transfer to a rack and cool completely.
In case you have leftovers they can be stored in the fridge, although I doubt they’ll stay there for long. Enjoy!