Monthly Archives: November 2020

Bite size pumpkin pie with a dollop of whipping cream

Food Club®Mini Pumpkin Pies

Bite sized pumpkin pie.

All the flavors of Homemade Pumpkin Pie packed into perfect portable fall dessert – Easy Pumpkin Pie Bites.

Ingredients

Food Club® pie crusts (2)  

Food Club® 8 oz. brick softened cream cheese  

Food Club® 1 can pumpkin puree  

Food Club® sugar, 1 Cup  

Food Club® vanilla, 1 tsp  

Food Club® Pumpkin Pie spice, 1 tsp  

Food Club® whipped cream

Directions

Preheat oven to 350 degrees.

Spray mini cupcake pan.

Roll pie crust cut and place in the center of the cupcake pan. Mold dough to fit cupcake tin.  

Mix cream cheese and sugar. Then add pumpkin, vanilla and pumpkin pie spice.  

Place a dollop of mixture into the mini crusts.  

Bake until the edges are golden brown, about 15-20 minutes.  

Allow to cool. Top with whipped cream and serve.

Pumpkin Pie

Enjoy homemade pumpkin pie to complete your Thanksgiving holiday made with fresh pumpkin, pumpkin pie spice and topped with whipped cream.

Watch the video recipe here and check out the deals in our weekly ad here!

Get everything you need to make this delicious breakfast from the comfort of home. Shop online now >>

Prep: 30 minutes plus cooling and chilling   Roast/Bake: 1 hour 40 minutes   Serves: 8

INGREDIENTS

  • 1 pie pumpkin, cut in half through stem (about 2.5 pounds)
  • 2 large eggs
  • ¾ cup half-and-half
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • ½ cup packed light brown sugar
  • 1½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 1 9-inch frozen unbaked deep-dish pie crust
  • Whipped cream, pecans and ground cinnamon for garnish (optional)

DIRECTIONS

  1. Preheat oven to 400°; line rimmed baking pan with parchment paper. With large spoon, scoop out seeds and fibers from pumpkin; place pumpkin, cut side down, on prepared pan and roast 30 minutes or until pumpkin is easily pierced with a knife in several places. Cool 20 minutes. Using the pumpkin stem, pull skin away from flesh and discard; transfer flesh to plate and cool 15 minutes. Transfer pumpkin to food processor; purée pumpkin 1 minute or until smooth, scraping down bowl occasionally. Makes about 2 cups.
  2. Place large rimmed baking pan in oven; preheat oven to 350°.
  3. In large bowl, whisk eggs; add half-and-half, butter, vanilla extract and 1¾ cups pumpkin purée. Whisk in sugar, pumpkin pie spice and salt; pour into pie crust.
  4. Carefully place filled pie crust onto preheated rimmed baking pan; shield pie crust edges with foil strips or pie crust shield to prevent overbrowning, if desired. Bake pie 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool pie completely on wire rack; cover and refrigerate at least 2 hours or up to overnight before serving.

Approximate nutritional values per serving: 264 Calories, 15g Fat (8g Saturated), 70mg Cholesterol, 192mg Sodium, 31g Carbohydrates, 1g Fiber, 4g Protein

Chef Tips

For a unique twist, fold 2 tablespoons finely chopped crystallized ginger into the pie filling before pouring into the pie crust.

Serve pie topped with whipped cream and/or pecans.

Use any remaining pumpkin purée in pancake, waffle, cookie or muffin batter, pumpkin soup or pasta sauce.

Pumpkin Pie

Enjoy homemade pumpkin pie to complete your Thanksgiving holiday made with fresh pumpkin, pumpkin pie spice and topped with whipped cream.

Watch the video recipe here and check out the deals in our weekly ad here!

Get everything you need to make this delicious breakfast from the comfort of home. Shop online now >>

Prep: 30 minutes plus cooling and chilling   Roast/Bake: 1 hour 40 minutes   Serves: 8

INGREDIENTS

  • 1 pie pumpkin, cut in half through stem (about 2.5 pounds)
  • 2 large eggs
  • ¾ cup half-and-half
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • ½ cup packed light brown sugar
  • 1½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 1 9-inch frozen unbaked deep-dish pie crust
  • Whipped cream, pecans and ground cinnamon for garnish (optional)

DIRECTIONS

  1. Preheat oven to 400°; line rimmed baking pan with parchment paper. With large spoon, scoop out seeds and fibers from pumpkin; place pumpkin, cut side down, on prepared pan and roast 30 minutes or until pumpkin is easily pierced with a knife in several places. Cool 20 minutes. Using the pumpkin stem, pull skin away from flesh and discard; transfer flesh to plate and cool 15 minutes. Transfer pumpkin to food processor; purée pumpkin 1 minute or until smooth, scraping down bowl occasionally. Makes about 2 cups.
  2. Place large rimmed baking pan in oven; preheat oven to 350°.
  3. In large bowl, whisk eggs; add half-and-half, butter, vanilla extract and 1¾ cups pumpkin purée. Whisk in sugar, pumpkin pie spice and salt; pour into pie crust.
  4. Carefully place filled pie crust onto preheated rimmed baking pan; shield pie crust edges with foil strips or pie crust shield to prevent overbrowning, if desired. Bake pie 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool pie completely on wire rack; cover and refrigerate at least 2 hours or up to overnight before serving.

Approximate nutritional values per serving: 264 Calories, 15g Fat (8g Saturated), 70mg Cholesterol, 192mg Sodium, 31g Carbohydrates, 1g Fiber, 4g Protein

Chef Tips

For a unique twist, fold 2 tablespoons finely chopped crystallized ginger into the pie filling before pouring into the pie crust.

Serve pie topped with whipped cream and/or pecans.

Use any remaining pumpkin purée in pancake, waffle, cookie or muffin batter, pumpkin soup or pasta sauce.

Pumpkin Pie

Enjoy homemade pumpkin pie to complete your Thanksgiving holiday made with fresh pumpkin, pumpkin pie spice and topped with whipped cream.

Watch the video recipe here and check out the deals in our weekly ad here!

Get everything you need to make this delicious breakfast from the comfort of home. Shop online now >>

Prep: 30 minutes plus cooling and chilling   Roast/Bake: 1 hour 40 minutes   Serves: 8

INGREDIENTS

  • 1 pie pumpkin, cut in half through stem (about 2.5 pounds)
  • 2 large eggs
  • ¾ cup half-and-half
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • ½ cup packed light brown sugar
  • 1½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 1 9-inch frozen unbaked deep-dish pie crust
  • Whipped cream, pecans and ground cinnamon for garnish (optional)

DIRECTIONS

  1. Preheat oven to 400°; line rimmed baking pan with parchment paper. With large spoon, scoop out seeds and fibers from pumpkin; place pumpkin, cut side down, on prepared pan and roast 30 minutes or until pumpkin is easily pierced with a knife in several places. Cool 20 minutes. Using the pumpkin stem, pull skin away from flesh and discard; transfer flesh to plate and cool 15 minutes. Transfer pumpkin to food processor; purée pumpkin 1 minute or until smooth, scraping down bowl occasionally. Makes about 2 cups.
  2. Place large rimmed baking pan in oven; preheat oven to 350°.
  3. In large bowl, whisk eggs; add half-and-half, butter, vanilla extract and 1¾ cups pumpkin purée. Whisk in sugar, pumpkin pie spice and salt; pour into pie crust.
  4. Carefully place filled pie crust onto preheated rimmed baking pan; shield pie crust edges with foil strips or pie crust shield to prevent overbrowning, if desired. Bake pie 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool pie completely on wire rack; cover and refrigerate at least 2 hours or up to overnight before serving.

Approximate nutritional values per serving: 264 Calories, 15g Fat (8g Saturated), 70mg Cholesterol, 192mg Sodium, 31g Carbohydrates, 1g Fiber, 4g Protein

Chef Tips

For a unique twist, fold 2 tablespoons finely chopped crystallized ginger into the pie filling before pouring into the pie crust.

Serve pie topped with whipped cream and/or pecans.

Use any remaining pumpkin purée in pancake, waffle, cookie or muffin batter, pumpkin soup or pasta sauce.

Pumpkin Pie

Enjoy homemade pumpkin pie to complete your Thanksgiving holiday made with fresh pumpkin, pumpkin pie spice and topped with whipped cream.

Watch the video recipe here and check out the deals in our weekly ad here!

Get everything you need to make this delicious breakfast from the comfort of home. Shop online now >>

Prep: 30 minutes plus cooling and chilling   Roast/Bake: 1 hour 40 minutes   Serves: 8

INGREDIENTS

  • 1 pie pumpkin, cut in half through stem (about 2.5 pounds)
  • 2 large eggs
  • ¾ cup half-and-half
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • ½ cup packed light brown sugar
  • 1½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 1 9-inch frozen unbaked deep-dish pie crust
  • Whipped cream, pecans and ground cinnamon for garnish (optional)

DIRECTIONS

  1. Preheat oven to 400°; line rimmed baking pan with parchment paper. With large spoon, scoop out seeds and fibers from pumpkin; place pumpkin, cut side down, on prepared pan and roast 30 minutes or until pumpkin is easily pierced with a knife in several places. Cool 20 minutes. Using the pumpkin stem, pull skin away from flesh and discard; transfer flesh to plate and cool 15 minutes. Transfer pumpkin to food processor; purée pumpkin 1 minute or until smooth, scraping down bowl occasionally. Makes about 2 cups.
  2. Place large rimmed baking pan in oven; preheat oven to 350°.
  3. In large bowl, whisk eggs; add half-and-half, butter, vanilla extract and 1¾ cups pumpkin purée. Whisk in sugar, pumpkin pie spice and salt; pour into pie crust.
  4. Carefully place filled pie crust onto preheated rimmed baking pan; shield pie crust edges with foil strips or pie crust shield to prevent overbrowning, if desired. Bake pie 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool pie completely on wire rack; cover and refrigerate at least 2 hours or up to overnight before serving.

Approximate nutritional values per serving: 264 Calories, 15g Fat (8g Saturated), 70mg Cholesterol, 192mg Sodium, 31g Carbohydrates, 1g Fiber, 4g Protein

Chef Tips

For a unique twist, fold 2 tablespoons finely chopped crystallized ginger into the pie filling before pouring into the pie crust.

Serve pie topped with whipped cream and/or pecans.

Use any remaining pumpkin purée in pancake, waffle, cookie or muffin batter, pumpkin soup or pasta sauce.

Pumpkin Pie

Enjoy homemade pumpkin pie to complete your Thanksgiving holiday made with fresh pumpkin, pumpkin pie spice and topped with whipped cream.

Prep: 30 minutes plus cooling and chilling   Roast/Bake: 1 hour 40 minutes   Serves: 8

INGREDIENTS

  • 1 pie pumpkin, cut in half through stem (about 2.5 pounds)
  • 2 large eggs
  • ¾ cup half-and-half
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • ½ cup packed light brown sugar
  • 1½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 1 9-inch frozen unbaked deep-dish pie crust
  • Whipped cream, pecans and ground cinnamon for garnish (optional)

DIRECTIONS

  1. Preheat oven to 400°; line rimmed baking pan with parchment paper. With large spoon, scoop out seeds and fibers from pumpkin; place pumpkin, cut side down, on prepared pan and roast 30 minutes or until pumpkin is easily pierced with a knife in several places. Cool 20 minutes. Using the pumpkin stem, pull skin away from flesh and discard; transfer flesh to plate and cool 15 minutes. Transfer pumpkin to food processor; purée pumpkin 1 minute or until smooth, scraping down bowl occasionally. Makes about 2 cups.
  2. Place large rimmed baking pan in oven; preheat oven to 350°.
  3. In large bowl, whisk eggs; add half-and-half, butter, vanilla extract and 1¾ cups pumpkin purée. Whisk in sugar, pumpkin pie spice and salt; pour into pie crust.
  4. Carefully place filled pie crust onto preheated rimmed baking pan; shield pie crust edges with foil strips or pie crust shield to prevent overbrowning, if desired. Bake pie 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool pie completely on wire rack; cover and refrigerate at least 2 hours or up to overnight before serving.

Approximate nutritional values per serving: 264 Calories, 15g Fat (8g Saturated), 70mg Cholesterol, 192mg Sodium, 31g Carbohydrates, 1g Fiber, 4g Protein

Chef Tips

For a unique twist, fold 2 tablespoons finely chopped crystallized ginger into the pie filling before pouring into the pie crust.

Serve pie topped with whipped cream and/or pecans.

Use any remaining pumpkin purée in pancake, waffle, cookie or muffin batter, pumpkin soup or pasta sauce.

Pumpkin Pie

Enjoy homemade pumpkin pie to complete your Thanksgiving holiday made with fresh pumpkin, pumpkin pie spice and topped with whipped cream.

Watch the video recipe here and check out the deals in our weekly ad here!

Get everything you need to make this delicious breakfast from the comfort of home. Shop online now >>

Prep: 30 minutes plus cooling and chilling   Roast/Bake: 1 hour 40 minutes   Serves: 8

INGREDIENTS

  • 1 pie pumpkin, cut in half through stem (about 2.5 pounds)
  • 2 large eggs
  • ¾ cup half-and-half
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • ½ cup packed light brown sugar
  • 1½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 1 9-inch frozen unbaked deep-dish pie crust
  • Whipped cream, pecans and ground cinnamon for garnish (optional)

DIRECTIONS

  1. Preheat oven to 400°; line rimmed baking pan with parchment paper. With large spoon, scoop out seeds and fibers from pumpkin; place pumpkin, cut side down, on prepared pan and roast 30 minutes or until pumpkin is easily pierced with a knife in several places. Cool 20 minutes. Using the pumpkin stem, pull skin away from flesh and discard; transfer flesh to plate and cool 15 minutes. Transfer pumpkin to food processor; purée pumpkin 1 minute or until smooth, scraping down bowl occasionally. Makes about 2 cups.
  2. Place large rimmed baking pan in oven; preheat oven to 350°.
  3. In large bowl, whisk eggs; add half-and-half, butter, vanilla extract and 1¾ cups pumpkin purée. Whisk in sugar, pumpkin pie spice and salt; pour into pie crust.
  4. Carefully place filled pie crust onto preheated rimmed baking pan; shield pie crust edges with foil strips or pie crust shield to prevent overbrowning, if desired. Bake pie 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool pie completely on wire rack; cover and refrigerate at least 2 hours or up to overnight before serving.

Approximate nutritional values per serving: 264 Calories, 15g Fat (8g Saturated), 70mg Cholesterol, 192mg Sodium, 31g Carbohydrates, 1g Fiber, 4g Protein

Chef Tips

For a unique twist, fold 2 tablespoons finely chopped crystallized ginger into the pie filling before pouring into the pie crust.

Serve pie topped with whipped cream and/or pecans.

Use any remaining pumpkin purée in pancake, waffle, cookie or muffin batter, pumpkin soup or pasta sauce.

Mini Pumpkin Pot Pies

These Mini Pumpkin Pot Pies are the perfect individual side for your Thanksgiving festivities!

Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Serves 8

Ingredients
  • Food Club Non-Stick Cooking Spray
  • 4 cups Food Club Shredded Hash Browns, thawed
  • 1 cup Food Club Shredded Sharp Cheddar Cheese
  • 1 large egg, lightly beaten
  • 3 tablespoons Food Club Sweet Cream Butter, Unsalted
  • 3 tablespoons Food Club All-Purpose Flour
  • 3 cups Food Club Whole Milk
  • 1 (15-ounce) can Food Club 100% Pure Pumpkin puree
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 (24-ounce) bag Food Club Frozen Mixed Vegetables
  • ● 1 (32-ounce) bag Food Club Frozen Tater Tots
Method

1.Preheat oven to 375°F. Coat 8 ramekins with cooking spray. In a large bowl mix together hash browns, cheddar cheese and beaten egg until thoroughly combined. Press 1/2 cup of hash brown mixture into each ramekin to create a crust. Bake in preheated oven for 15 minutes or until light golden brown.

2. While crusts bake melt butter over medium heat in a large skillet. Whisk in flour and cook,
stirring frequently, for 2 minutes. Gradually whisk in milk until smooth. Bring to a boil then
reduce heat to low. Stir in pumpkin puree, Parmesan cheese, salt and pepper until
combined. Add mixed vegetables and simmer for 2 minutes.
3. Divide mixture evenly between ramekins and top with frozen tater tots.
4. Bake for 15-20 minutes, or until bubbling and golden-brown on top.

Be Together for the Holiday with Lin’s

This year has been a crazy one! Lin’s wants to help you enjoy the holidays with those you love whether you are celebrating safely with them or from a distance.

Check out our weekly ad for great savings for your holiday feast!

Give the gift of Thanksgiving with Lin’s To Go! You can now shop for all your holiday needs from the comforts of home. Start shopping now!

Want to enjoy a delicious Thanksgiving meal without all the prep work and dish clean up? Order your dinner today from our deli complete with turkey, mashed potatoes, stuffing, rolls and more. Get it now >>

Help us fight hunger this holiday season with our Harvest of Hope Food Drive!
From November 1 – December 1, you can help a family in need. It’s easy—at the checkout, simply let your cashier know how much you would like to donate. Or you can purchase a prepackaged bag of food , filled with the items that Utah Food Bank needs most. Every donation, regardless of size, makes a difference.

Shopping online? Give back this season from the comfort of home by adding either of our Harvest of Hope donation options to your online shopping cart.

Be Together for the Holidays with Macey’s

This year has been a crazy one! Macey’s wants to help you enjoy the holidays with those you love whether you are celebrating safely with them or from a distance.

Check out our weekly ad for great savings for your holiday feast!

Give the gift of Thanksgiving with Macey’s Anywhere! You can now shop for all your holiday needs from the comforts of home. Start shopping now!

Want to enjoy a delicious Thanksgiving meal without all the prep work and dish clean up? Order your dinner today from our deli complete with turkey, mashed potatoes, stuffing, rolls and more. Get it now >>

Help us fight hunger this holiday season with our Harvest of Hope Food Drive!
From November 1 – December 1, you can help a family in need. It’s easy—at the checkout, simply let your cashier know how much you would like to donate. Or you can purchase a prepackaged bag of food , filled with the items that Utah Food Bank needs most. Every donation, regardless of size, makes a difference.

Shopping online? Give back this season from the comfort of home by adding either of our Harvest of Hope donation options to your online shopping cart.