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Faux Pie

Faux Pie, Lay The Table Welcome to the month of November…home to pumpkin pie and gratitude! I love this time of Thanksgiving! What’s not to love about getting together, eating good food, and thinking about all the things that you’re thankful for?  Not too stressful either, especially when Thanksgiving dinner will take place somewhere other than my home:) Better yet, it’s going to be held at my brother’s house, only five minutes away! Just wish my whole family could be together, but that will happen at Christmas. Yippee! Take a close look at my pie……. Faux Pie, Lay The Table It’s actually a giant, iced sugar cookie, masquerading as a pumpkin pie!  (My post title was a hint.)

READ  Pumpkin Bread

My issue of Family Fun magazine arrived the other day, and on the very last page was this

“Treat of the Month.” I knew instantly that I was going to make it to usher in the season.  Isn’t it a fun dessert? I think kids(and adults) will get a kick out of this treat! I know I had fun making it:) I ate the wedge pictured above, and it was delicious!

 Easy as Pie!

Ingredients

  • 2/3 of a 16.5-ounce roll of refrigerated sugar cookie dough*
  • 3/4 cup orange frosting**
  • Pecans, halved crosswise (see tip below)
  • Whipped cream
READ  Happy Sunflower Cookies

Instructions

  1. Heat the oven to 350 degrees. Lightly dust a sheet of parchment paper and a rolling pin with flour. On the paper, roll out the dough into a 9 1/2- to 10-inch circle. Place a 9-inch pie pan on top and trim away the dough’s edges. Transfer the dough round, on the paper, to a cookie sheet and bake it until golden brown, 15 to 20 minutes (do not overbake). Let it cool 1 minute, then carefully transfer it, still on the paper, to a rack to cool completely.
  2. Cover the cookie to its edges with the frosting and press the pecan pieces in place to form the crust. Slice the cookie as you would a pie and serve with whipped cream.
READ  Recipe for NO FAIL SUGAR COOKIES/Royal Icing

Tips: To cut the pecans more easily, use a serrated knife and gently saw them. * I used homemade sugar cookie dough. ** I frosted it with royal icing, and mixed in a 1/2 teaspoon of pumpkin pie spice. HAPPY NOVEMBER!

Linked up to Alicia’s “Tasty Tuesdays” bloghop at A Beautiful Mess and Cheryl’s Lovin’ it Fridays at Tidymom.

Joni, of Red Couch Recipes, has extended a Thanksgiving Challenge, to write something we are thankful for, each time we post this month…

I am thankful for my hard working husband! I’m so grateful that his diligence afforded me the choice to stay at home with our children!  I especially appreciate that, now that they’re all grown up. Those years together went by so fast!

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