Pumpkin pie meets s’mores in this adventurous rendition of a classic recipe. Graham cracker crust, a layer of chocolate, classic pumpkin filling, and toasted homemade marshmallow topping.
Hi and welcome to day 3 of #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!
Check out all the #PumpkinWeek Bloggers and their recipes:
- Pumpkin Pie Cream Cheese Truffles by Love and Confections
- Pumpkin-Vanilla Bean Madeleines by Culinary Adventures with Camilla
- White Chocolate Drizzled Pumpkin Scones by That Skinny Chick Can Bake
- S’mores Pumpkin Pie by The Spiffy Cookie
- Homemade Pumpkin Puree by Happy Food Healthy Life
- Pumpkin Mole by Curious Cuisiniere
- Drunken Pumpkin Seeds by Life Tastes Good
- Pumpkin Roll by A Day in the Life on the Farm
- Pumpkin Lasagna by My Catholic Kitchen
- Cinnamon Pumpkin Bread by Making Miracles
- Pumpkin Quinoa Oatmeal Bake by The Pajama Chef
- Pumpkin Chocolate Swirl Pancakes by Dizzy Busy and Hungry
When it comes to Thanksgiving recipes such as pumpkin pie, there’s a reason why the classic recipes are classics – because they are just good. However I cannot resist the chance to try new things, especially when I can use the same recipe as the base. Last year I took a baby step by adding a brown sugar walnut topping to one pumpkin pie and the made a second without. Despite everyone’s protests, the pie with the crumble topping disappeared first.
Taking that experience into mind I jumped off the deep end with this new pumpkin pie rendition. Pumpkin pie meets s’mores. A graham cracker crust with a layer of chocolate sits beneath a classic pumpkin pie filling, which is blanketed by a thick layer of homemade marshmallow topping. Don’t have a kitchen torch to toast the marshmallow? Throw it under the broiler but keep a close eye on it. Or do what I did and use a real, full-sized blow torch O:-).
Apple crumble pie is the best of both worlds with a flaky crust and crumbly topping. This pie also has some maple syrup in the mix for added fall flavor.
The last day of September is upon us, seriously where did the month go? While I have finally succumbed to fall baking starting with apples the last two weeks it’s already time to start diving into pumpkin and Halloween candy with October. But first the apples. It has come to my attention that I have a decent supply of apple pie recipes. Regular double-crust apple pie, caramel apple, apple pecan, apple blackberry, and even an apple crumble. However, evidently I have not reached the quota and have yet another apple pie recipe for you and it may be my new favorite. It combines the classic deliciousness of a traditional pie crust with the excellence of a nutty crumble topping and some maple syrup for good measure. The sugar content of the filling may be slightly decreased but don’t worry the sugar in the crumbly topping compensates.
One year ago: Sloppy Joses with Avocado Cream
Last Sunday I showed you how to cook a Thanksgiving meal for two with a little bit leftover to enjoy another day. Today I sharing a fun way to utilize Thanksgiving leftovers, inspired by my grandmother and her ability to make soup out of anything.
When I first decided to make a noodle soup with leftover turkey, I realized that gravy is literally reduced stock (assuming you cook down the turkey juices to make gravy) and therefore could be reconstituted in this soup. Take a moment to bask in my glorious realization. Of course you could use premade stock or a store-bought stock concentrate but if you have gravy you may as well use it! After how delicious my gravy turned out, I couldn’t see how it could possibly be a bad idea.
One year ago: Gluten-Free Ooey Gooey Chocolate Peanut Butter Cake
Two years ago: Pecan Chocolate Chip Gooey Butter Cake
Happy Thanksgiving! Or as I like to call it, Fat Kid Day! It also just so happens to be National French Toast Day so before you dig into that turkey, how about some breakfast? I was a bit sad to discover that I only have 5 recipes total for french toast. Disgraceful after 3 years of blogging. I’ll have to work on that, but in the meantime check out these yummy options to start the day:
In case you live under a rock, it’s the day before Thanksgiving! I hope you have your menus planned and prepped or know what you are bringing to help supplement someone else’s feast. If you happen to still be hunting for the carbs, I highly suggest my Greek yogurt-rosemary dinner rolls or this bread. Because what’s more festive than cranberry bread?
Oh but there’s more than just cranberries in this gorgeous loaf. How about some crunchy walnuts, hearty oats, and the usual fall suspect of cinnamon? I knew that would catch your attention. Not only is this bread visually appealing, it will also satisfy your nose with its wonderful aromas. With a swipe of honey butter on top you may not even need dessert – but who am I kidding? Bring on the dessert to seal off this food celebration fit for a fat kid.
One year ago: Red Velvet Rice Krispie Treats
One of my favorite bands, Paramore, is playing in Nashville tonight. Originally when I had planned on going out of town for Thanksgiving, I was going to stop and see that show on my way out. Unfortunately that is no longer my plan as I decided to stay put and save money. I did see them with No Doubt a couple years back and with Jimmy Eat World before that so it’s not too heart breaking – except that they are the headliners this time. You better believe I will be cooking dinner tonight while dancing around to their music, pretending I’m there. Not that that’s different from a normal day in my kitchen…
In other news, today is National Cake Day! With Thanksgiving nearly upon us I am throwing as much pumpkin at you as I possibly can, including these mini cakes. These individual cakes are made by cutting rounds from a thin sheet cake. The rounds are layered and frosted with a caramel cream cheese frosting and then topping with caramel sauce and candied pecans, resulting in eyegasms. Who wouldn’t want their own personal mini cake?
You can use the leftover cake scraps to make cake balls or if you’d prefer to avoid scraps, make these into cupcakes instead.
One year ago: Arugula Pesto Pasta
Normally for Single Serving Sunday I try to share recipes that only make one serving, but with the upcoming Thanksgiving feast I decided to do something special – a Thanksgiving meal that serves two. Many recipes for Thanksgiving produce a magnitude of servings, but what about the people out there only cooking for two, or four? This menu I have prepared easily serves 2 with leftovers. Because who doesn’t want leftovers from Thanksgiving? That being said, the turkey could serve four but if you have hearty eaters you may want to double the sides.
This dinner consists of a slow cooker turkey tenderloin with gravy, Greek yogurt-rosemary rolls, bagel-bacon stuffing, roasted brussels, twice baked sweet potatoes, cranberry-pomegranate sauce, and pumpkin crème brulee for dessert. Take a moment to be jealous.
My turkey tenderloin came out so juicy and flavorful that it will be hard to convince me to cook a whole turkey in the future. It literally fell apart when I lifted it out of the pot. By using a slow cooker I was also able to do whatever the heck I wanted in the oven, which is a huge perk for those of us with only one oven (one day I hope to be spoiled with a double oven). Even the gravy was amazing after cooking in all those delicious juices.
As you are aware, I have a habit of adding Greek yogurt to anything I possibly can so it shouldn’t be a surprise that it shows up here in dinner rolls. The rosemary really sold me on these rolls. If you don’t like rosemary, please substitute for another herb because they will rock your world with their subtle herby-ness. You can also prep these the day beforehand and refrigerate before the last rise. The next day, take them out of the fridge about 30 minutes before you want to bake them.
Then there’s the stuffing. I’ve seen stuffing made with all types of bread but this was the first recipe I had seen using bagels. I originally set aside two corn muffins for stuffing, but those were thrown into the freezer once I discovered I could use a bagel instead. I freaking love bagels! And I was not disappointed by the trade-off, especially since there was bacon involved.
For a green side I chose brussels sprouts. Only a couple Thanksgivings ago I discovered that I no longer hated them and actually became obsessed. As a result, they are nostalgic to me at this time of year. Just a simple roasting and a drizzle of balsamic is all they needed.
Growing up we usually had both regular mashed potatoes and mashed sweet potatoes but knew I would burst if I tried to add both onto this already long lineup. I went with a twice baked sweet potato that is topped with pecans and coconut. Although it is less sweet than a marshmallow topping, it has a crunchier topping that will make you forget about those puffy white things (no offense marshmallows, I still love you).
No Thanksgiving dinner is complete without some cranberry sauce. This version uses pomegranate juice for a more complex flavor. This can be made the day beforehand or even a few days before to minimize the amount of work you have to do on the big day. But if you do have to whip it up the same day, rest assured that it will only take 20 minutes.
Of course, once you’ve stuffed your face you’ll still find room for dessert, right? Especially for pumpkin crème brulee. I know you may initially think it’s a crime to not have pumpkin pie but it’s basically pumpkin pie and crème brulee all in one. Are you really going to be upset by having both?
Now for some tips on how I timed everything in order to be hot and ready all at the same time. An hour before turkey is done cooking (mine only took 4 hours), take rolls out of fridge (if prepared the night before), toast the bagel for stuffing, and prep the brussels sprouts. Bake the stuffing and brussels at the same time and with 20 minutes of cook time remaining, add the sweet potatoes and rolls to the oven. At that time, remove the turkey from the slow cooker and prepare the gravy. Slice up the turkey and serve! Then once your belly has digested a little to make room for dessert, torch the creme brulee just before you’re ready to dig in.
One year ago: Buckeye Cupcakes
Two years ago: Apple Blackberry Pie
I’ve only cooked Thanksgiving dinner once, but it was in someone else’s kitchen and I wasn’t able to fully get my groove on. Many of you may think I am lucky, but I truly look forward to cooking that meal in my own kitchen one day. Alas, all I have to worry about is what I am eating for breakfast and bringing for dessert (maybe a side dish too). Certainly there are many others out there in a similar situation so here’s a great roundup of festive recipes for you to peruse with breakfast, side dish, and dessert ideas.
If you are the one in charge of dinner you can assimilate a side or two and maybe a dessert into your menu. Also, stay turned this Sunday for an entire Thanksgiving menu which can be easily adapted based on how many mouths you need to feed.
One year ago: Peanut Butter Marshmallows
Three years ago: Buckeye Candies
- Apple Butter Granola
- Apple Cider Pancakes
- Apple Cinnamon Greek Yogurt Pancakes
- Apple-Cranberry Oatmeal
- Apple-Walnut Pancakes with Brown Sugar Greek Yogurt
- Baked Apple Cider Doughnuts
- Baked Apple Cider Oatmeal
- Baked Pumpkin Oatmeal
- Baked Purple Sweet Potato Doughnuts with Marshmallow Glaze
- Banana Bread Cinnamon Rolls
- Banana Pecan Waffles
- Biscoff Cinnamon Rolls
- Chocolate Pumpkin Pancakes
- French Toast Waffles (try adding pumpkin pie spice)
- Pumpkin Bagels with Cinnamon-Walnut Cranberry Cream Cheese Spread
- Pumpkin Biscoff Cream Cheese Bread
- Pumpkin Danish
- Pumpkin Granola
- Pumpkin Pancakes
- Pumpkin Spice Cream Cheese
- Sweet Potato Breakfast Biscuits
- Sweet Potato Pie Oat Bars
- Bagel and Bacon Stuffing
- Blue Cheese Scalloped Potatoes
- Butternut Squash Mac & Cheese with Caramelized Onion, Bacon, and Apple
- Cranberry-Pomegranate Sauce
- Cranberry Sauce
- Easy Garlic Knots
- Farro, Cranberry and Goat Cheese Salad
- Garlic Rolls
- Greek Yogurt-Rosemary Dinner Rolls
- Homemade Olive Garden Salad & Dressing
- Parmesan-Roasted Broccoli
- Penne with Butternut Squash, Kale, and Goat Cheese
- Roasted Brussels Sprouts
- Roasted Potato Salad
- Sweet Potato Fries
- Twice Baked Sweet Potatoes
- Wheat-Oat-Flax Buns
- Winter Wheat Berry Power Salad
- Apple Blackberry Pie
- Apple Butter Swirl Cheesecake Bars
- Apple Crumble
- Butter Pecan with Brandy Ice Cream
- Caramel Apple Cinnamon Roll Cupcakes
- Caramel Apple Pie
- Chocolate Pumpkin Cupcakes with Cinnamon Buttercream
- Cranberry Chocolate Chunk Brown Butter Cookies
- Iced & Spiced Applesauce Cookies
- Krispie Ice Cream Pumpkin Dessert
- Mini Pumpkin Black and White Cookies
- Pumpkin Baklava Bars
- Pumpkin Creme Brulee
- Pumpkin Kissed Gingerbread Brownies
- Pumpkin Nutella Mini Cheesecake Bites
- Pumpkin Oreo Truffles
- Pumpkin Pie with Brown Sugar Walnut Topping
- Pumpkin Spice Brownies
- Pumpkin Swirl Cheesecake
- Nutella Mousse
- Sea Salt Pumpkin Peanut Butter Cups
- Sweet Potato Dark Chocolate Bars
- White Chocolate-Pumpkin Snickerdoodle Sandwiches