Kelly & Michael: Thanksgiving Pie Recipes with Marie Haycox

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Kelly & Michael: Pie Palooza

Kelly Ripa and Michael Strahan continued with their Superstar Thanksgiving Secrets Revealed segments with their Pie Palooza, which sounded like a lot of fun. I was really excited for this. First, they also showed some behind the scenes clips from all of their cooking segments. They have to prep a lot beforehand to make things look like they really did it. So they took their food stylist Marie Haycox out to honor her and let her show everyone what she really does. She puts a recipe to what’s going on in your brain. They made the pie recipes simple, tasty and stress-free.

Kelly & Michael: Pumpkin Pie Recipe Ingredients

They used a deep dish pie crust, but you can use whatever you want. The key is to pour the right amount of filling: not too much and not too little.

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  • 1 9-inch Frozen Pie Crust
  • 2 Eggs
  • 1 ½ cup Evaporated Milk
  • 1 15-oz can Pumpkin Puree (Make sure the ingredients are just pumpkin.)
  • 1/4 cup Kahlua (optional)
  • ½ cup light brown sugar
  • 2 teaspoons Pumpkin Pie Spice
  • ¼ teaspoon Salt

Kelly & Michael: Pumpkin Pie Recipe Directions

Kelly & Michael: Thanksgiving Pie Recipes with Marie Haycox

Kelly & Michael shared Pumpkin Pie and more varieties like Orange Cranberry, 5-Spice Nut Crust Pie, and more. (Brent Hofacker / Shutterstock.com)

  1. Preheat the oven at 425 F.
  2. Poke the pie crust with a fork to let the air out.
  3. Lightly beat eggs and add evaporated milk.
  4. Put pumpkin, sugar, pie spice, and salt together.
  5. Stir it all with the eggs and milk. Add Kahlua, if using.
  6. Put it in the pie shell.
  7. Put it in the oven at 425 for 15 minutes. Then turn the oven down to 350 for about 45 more minutes. It’ll be done when the toothpick comes out of the center clean.

They, of course, had a pie already made thanks to Haycox. But she stuck her finger in the pie this morning, so it had a finger mark in it. That’s okay. You could disguise it with nuts or dried cranberries or anything.

Kelly & Michael: Orange Cranberry Pie Recipe Ingredients

  • ¼ Cup Orange Marmalade
  • ¼ Cup Dried Cranberries
  • 1 9-inch Frozen Pie Crust
  • 2 Eggs
  • 1 ½ cup Evaporated Milk
  • 1 15-oz can Pumpkin Puree
  • ½ cup light Brown Sugar
  • 2 teaspoon Pumpkin Pie Spice
  • ¼ teaspoon Salt

Kelly & Michael: Orange Cranberry Pie Recipe Directions

  1. Preheat the oven at 425 F.
  2. Poke the pie crust with a fork.
  3. Lightly beat eggs and add evaporated milk.
  4. Put pumpkin, sugar, pie spice, and salt together.
  5. Stir it all with the eggs and milk.
  6. Sprinkle some cranberries in the crust, not the filling, or they’ll all go to one side.
  7. Add the filling into the crust.
  8. Put it in the oven at 425 for 15 minutes. Then turn the oven down to 350 for about 45 more minutes.
  9. Once pie is set, remove from the oven and spread orange marmalade on top.
  10. Return to the oven for three minutes, just to melt the topping. Smooth it out in an even layer and let cool before serving or refrigerating.
  11. Add a candied or fresh orange on top after it bakes.

Kelly & Michael: 5-Spice Nut Pie Crust Recipe Ingredients

  • 2 Cups Almond or Hazelnut Meal
  • 2 tbsp Light Brown Sugar
  • 4 tbsp Butter
  • 1 15-oz. can Pumpkin Puree
  • ½ cup Light Brown Sugar
  • ¼ tsp Salt
  • 1 ½ tsp 5-Spice Powder
  • 1 ½ cups Evaporated Milk
  • 3 Eggs

Kelly & Michael: 5-Spice Nut Pie Crust Recipe Directions

  1. Melt butter and stir in brown sugar with nut meal. Press into the bottom and sides of a pie tin.
  2. Preheat the oven at 450 F.
  3. Lightly beat eggs and add evaporated milk.
  4. Put pumpkin, sugar, pie spice, and salt together.
  5. Stir it all with the eggs and milk. Add Kahlua, if using.
  6. Put it in the pie shell.
  7. Put it in the oven at 425 for 15 minutes. Then turn the oven down to 350 for about 45 more minutes. It’ll be done when the toothpick comes out of the center clean.

Kelly & Michael: Chai Pumpkin Pie Recipe Ingredients

  • 4 Herbal Chai Tea Bags
  • 1 ½ cups Evaporated Milk
  • 2 Eggs
  • 1 9-inch Frozen Pie Crust
  • 1 15-oz can Pumpkin Puree
  • ½ cup light Brown Sugar
  • 2 teaspoon Pumpkin Pie Spice
  • ¼ teaspoon Salt

Kelly & Michael: Chai Pumpkin Pie Recipe Directions

  1. Simmer evaporated milk in a saucepan. Add chai bags and remove from heat. Let steep for half an hour. Remove tea bags and reserve the liquid.
  2. Preheat oven at 425 F.
  3. Poke the pie crust with a fork to let the air out.
  4. Lightly beat eggs and add chai evaporated milk.
  5. Put pumpkin, sugar, pie spice, and salt together.
  6. Stir it all with the eggs and milk.
  7. Put it in the pie shell.
  8. Put it in the oven at 425 for 15 minutes. Then turn the oven down to 350 for about 45 more minutes. It’ll be done when the toothpick comes out of the center clean.

Kelly & Michael: Rocky Road Pie Recipe Ingredients

  • 1 ½ cups Mini Marshmallows
  • ½ cup White Chocolate Chips
  • ¼ cup Walnuts
  • 1 9-inch Frozen Pie Crust
  • 2 Eggs
  • 1 ½ cups Evaporated Milk
  • 1 15-oz Can Pumpkin Puree
  • ½ Cup light Brown Sugar
  • 2 teaspoon Pumpkin Pie Spice
  • ¼ teaspoon Salt

Kelly & Michael: Rocky Road Pie Recipe Directions

  1. Preheat the oven at 425 F.
  2. Poke the pie crust with a fork.
  3. Combine marshmallows with walnuts and white chocolate chips; reserve.
  4. Lightly beat eggs and add evaporated milk.
  5. Put pumpkin, sugar, pie spice, and salt together.
  6. Stir it all with the eggs and milk.
  7. Place 1/2 the marshmallow mix into the pie shell. Top with filling.
  8. Put it in the oven at 425 for 15 minutes. Then turn the oven down to 350 for about 45 more minutes.
  9. Remove pie from the oven and turn on your broiler.
  10. Top pie with remaining marshmallow mix.
  11. Put it in the broiler just long enough to toast the marshmallows.
  12. Watch carefully so the marshmallows do not burn.

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Comments

  1. Judith Bradshaw says

    Just a note that in the recipe for the Chai Pumpkin pie, it appears the evaporated milk is listed twice.

    I am making the pie tonight, and Kelly is correct – it smells amazing! Thanks for the recipe.

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