Posts Tagged ‘pumpkin’
I adore my dad’s pumpkin pie. It was actually the very first pie I ever liked, because I used to think that fruit pies were gross. Mushy fruit = spoiled fruit and therefore pie was like eating a slab of rotten fruit. Thankfully I got over that. But somehow I have yet to share my dad’s pumpkin pie recipe on my blog. It’s actually adapted from the recipe on the can of pumpkin puree, except my dad uses homemade puree. This sometimes results in requiring longer cooking times due to being more liquidy than the canned stuff, but it’s worth it.
Then one day I saw this topping. Not that I thought his pie needed any improvement, but I had him try out this crumble topping when he made the pies for Thanksgiving. He made two, one with the topping and one without. The one with disappeared faster than the regular, even though most people claimed they had to have the regular – nothing new and fancy. But due to it’s disappearing act, I was unable to snag any photos of it.
So when it came time for my dad to yet again bake pies for Christmas, I requested one pie with the topping again. This time I was there to help so there really was no argument. And once again people said they “knew” they would prefer the plain version better, and once again the one with the topping went first (this was a new group of people too). And this time I got a picture before the masses descended upon it!
One year ago: Berry Detox Smoothie
Two years ago: Salmon Florentine
PUMPKIN PIE WITH BROWN SUGAR-WALNUT TOPPING
Makes 1 pie
1/2 cup walnut pieces
1/4 cup packed light brown sugar
1/2 tsp ground cinnamon
Pinch of salt
One unbaked 9-inch pie crust
2 eggs, lightly beaten
1-3/4 cups fresh pumpkin puree or 15 oz. canned
3/4 cup sugar
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1-1/2 Tbsp flour
1 cup evaporated milk or heavy whipping cream
- To make the topping: Add the walnuts, brown sugar, cinnamon, and salt to the bowl of your food processor. Pulse until the mixture is crumbly – I left some pieces of walnut a little bigger, but you could pulse until they were very fine. (You can make the topping a day ahead of time, just store in an airtight container at room temperature.)
- Preheat oven to 400 with a rack in the bottom third of the oven. Roll the dough into about a 12-inch round. Transfer to the pie plate. Trim away the excess then fold the edges under and crimp them.
- To make the filling: In a large bowl, mix together the eggs and pumpkin. In a small bowl, combine the dry ingredients and add to the pumpkin mixture. Add milk (or cream) and mix until smooth.
- Pour the filling into the crust and transfer the pie to the oven. Bake for 40-45 minutes, or until the filling is firm (it will still jiggle, but if you touch it, it shouldn’t be wet). Remove the pie from the oven and reduce the oven temperature to 325. Sprinkle the topping evenly over the surface then return to the oven. Bake for an addition 15-20 minutes, or until an instant-read thermometer inserted in the center registers 175 F. Transfer the pie to a wire rack and allow to cool completely.
- (You can make the day 1 day ahead of time. Cover and refrigerate overnight, removing about 1 hour before you intend to serve.)
Source: Pie from my dad. Topping from Tracey’s Culinary Adventures.
Now I KNOW you have leftovers from yesterday. Whether you have some from what you cooked, or from what people who cooked sent you home with to minimize the amount of leftovers they have to eat. Therefore, there is absolutely not reason you shouldn’t take advantage of this lazy Friday and make bagels with that leftover pumpkin puree you never figured out what to make with. Who needs Black Friday shopping? Not me! I’m a Cyber Monday kind of girl.
I’ve always longingly awaited the fall season when it comes to bagels, because that’s when Einstein Bros finally start making their pumpkin bagels and cream cheese schmear (I also really like their pumpkin schmear on a cinnamon-sugar bagel). So I finally decided it was time to make my own pumpkin bagels, since I already attacked the pumpkin cream cheese last fall.
But I couldn’t just make the same cream cheese spread again, I had to try this new one I saw that uses up even more leftovers – cranberry sauce! You mix the cranberry sauce into some cream cheese along with honey, cinnamon, and walnuts. Yea, it’s better than any flavor cream cheese spread I’ve ever encountered. And just like the originator, Jenn of Peas & Crayons, I want to smother it on everything in sight now.
One year ago: Pumpkin Swirl Cheesecake
PUMPKIN BAGELS WITH CINNAMON-WALNUT CRANBERRY CREAM CHEESE SPREAD
Makes 8 bagels and about 1 cup cream cheese spread
3 cups all-purpose flour
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1 cup warm water
2-1/4 teaspoon active dry yeast
2 Tbsp sugar, divided
1/2 cup pumpkin puree
CREAM CHEESE SPREAD
8 oz. reduced fat cream cheese, room temperature
4 Tbsp cranberry sauce
1 Tbsp honey
1/8 tsp ground cinnamon
2-3 Tbsp chopped walnuts
- For the bagels, in a large bowl, whisk together flour, salt, ginger, cinnamon, nutmeg and cloves. Set aside.
- In the bowl of a stand mixer, combine water, yeast and 1 and 1/2 Tablespoons of sugar. Whisk together slightly and allow to sit for 3-5 minutes or until slightly foamy.
- Add the pumpkin puree and mix using a dough hook, then begin to slowly add the flour mixture. Mix for 5 minutes or until smooth, alternating between slow and medium speeds as you add flour. You want to mix it until the dough is no longer sticky. After 5 minutes, if the dough is sticky, you can incorporate another 1-2 tablespoons of flour*.
- Form the dough into a ball and place in a lightly greased large bowl. Cover and allow the dough to double in size, around 1 hour.
- Remove the dough and punch it down. Divide into equal pieces. A digital scale is very helpful, but if you don’t have one just eye out 8 even pieces of dough. Press your finger through the middle of the ball, and form into a bagel shape. They will rise some more, so if you want a hole, make it bigger than the size of a quarter. Repeat with the the rest of the dough. Place on a lightly greased surface and let rest until risen but not doubled, 20 to 30 minutes.
- Preheat the oven to 400 degrees and bring 12 cups of water to a boil with the remaining 1/2 tablespoon of sugar. Line a baking sheet with parchment paper and set aside.
- In batches, boil the bagels for around 20 to 30 seconds per side. Remove from water and place on prepared baking pan. Bake for 30 to 35 minutes or until golden. Allow to cool before serving.
- While the bagels are baking make the cream cheese spread. In a smell bowl, combine the cream cheese with cranberry sauce, honey and cinnamon. Fold in chopped walnuts.
Before we put the sole purpose of a chair to the test at dinner, let’s eat breakfast! This baked oatmeal is the perfect treat for Thanksgiving morning before diving into the days cooking. If you are not the one cooking, be super nice and make this for the cook and then they will be thankful for you today . Ulterior motives, anyone?
This oatmeal is for one serving, but can easily be doubled or quadrupled for a larger group. And feel free to get a little crazy with your toppings. I used peanut butter, vanilla Greek yogurt, and maple syrup. Yummy!
One year ago: Thanksgiving Recipe Roundup
Two years ago: Veggie Lasagna
INDIVIDUAL BAKED PUMPKIN OATMEAL
1/2 cup rolled oats
1 tsp brown sugar
Dash of ginger and nutmeg
1/2 tsp cinnamon
1/2 cup pumpkin puree
3/4 cup vanilla almond milk
1 Tbsp dried cranberries
Favorite oatmeal toppings
- Preheat oven to 375 degrees. In an oven proof dish mix all ingredients (except for the toppings) together and spread out in to an even layer. Bake oatmeal for 25-30 minutes until oatmeal is set. Remove from oven and top with your favorite toppings. Serve.
Source: Adapted slightly from Steph’s Bite by Bite.
Even though I am super pumped that the holidays are upon us, I cannot believe how fast they crept up. Like Kita of Pass the Sushi, I had a bunch of other fall-ish/Thanksgiving recipes I wanted to make and share with you before Thursday next week, but guess I’ll have to stow them away until next year. Although I definitely have covered sweet potatoes this season, I haven’t posted any butternut squash recipes and only a few pumpkin.
To make up for the imbalance I have a yummy pumpkin alfredo for you. It’s even good for you! The best thing about making alfredo guiltless is actually the lack of leftover heavy cream in my fridge. Every time a recipe calls for heavy cream I end up with half a carton that ends up going bad before I find reason to use it again. I always say I am going to whip up homemade butter and freeze it, but it never happens. Luckily I always have milk and cream cheese, and those are two ingredients I cannot keep enough of stocked.
One year ago: Butternut Squash Lasagna
Two years ago: Broccoli Cheddar Soup
TORTELLINI WITH GUILTLESS PUMPKIN ALFREDO
20 oz. package of cheese tortellini
1-1/4 cups 2% milk
2 oz. reduced fat cream cheese
1 Tbsp all-purpose flour
1 Tbsp unsalted butter
1 small shallot, finely chopped
1/2 cup canned pure pumpkin puree (not pumpkin pie filling) (I used homemade pumpkin puree)
Pinch of freshly grated nutmeg
1/4 cup grated Parmesan cheese, plus more for garnish
Freshly ground black pepper
Chopped fresh Italian parsley, for garnish (optional)
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to label directions. Reserve 1/2 cup of cooking water, then drain the pasta.
- While the pasta cooks, in a food processor or blender, combine milk, cream cheese, and flour. Process until smooth and set aside.
- Heat the butter in a skillet over medium high heat. Add the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the pumpkin and nutmeg and cook, stirring, for 1 minute. Stir in the milk mixture and bring to a low boil. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 5 minutes. Stir in the cheese and cook until thick, about 1 minute more. Season to taste with salt and pepper.
- Add the tortellini to the skillet and toss with the sauce, adding the reserved cooking water to loosen the sauce if necessary. Divide among four bowls and top with more cheese and the parsley. Serve.
Source: Adapted from Handle the Heat.
Don’t get bummed out by another review, because there’s a great recipe along with this wonderfully healthy bread! Food for Life introduces their new Ezekiel 4:9® Sprouted Flax Bread, made with freshly-sprouted, certified organic live grains and sprouted flax seeds throughout. It provides an excellent source of Omega 3 and 6 essential fatty acids (the “good” fats). And the 6 grains, legumes and seeds combine to create a complete protein containing all 9 essential amino acids, while decreasing the calories and carbohydrates found in the original grain.
Ezekiel 4:9® Sprouted Flax Bread is 100% flourless and free of conditioners, additives, artificial flavors, colors and preservatives. It is also made with filtered water with no added fat and is low-glycemic, diabetic-friendly, pH-balanced and kosher-certified. Each slice of contains 90mg of Omega 3, 5g of protein, 4g of dietary fiber and 18 amino acids from vegetable sources.
The bread itself was quite enjoyable. I especially liked the seeds around the crust as well as within the bread, but I couldn’t just stop there and eat bread just as bread. Continuing with the spirit of November’s “Better Nutrition Month”, I chose to make a healthier bread pudding along with the good-for-you seasonal flavor of pumpkin. The resulting mixture was so good I convinced myself it was healthy enough to each for breakfast instead of dessert. But for once that concept was not much of a stretch. Add maple syrup and pecans on top to seal the deal!
PUMPKIN BREAD PUDDING
1-1/4 cups 2% milk
1/2 cup sugar
1/2 tsp pumpkin pie spice
3 eggs, lightly beaten
1-15 oz. can pumpkin
4-1/2 cups (about 8 oz.) 1/2-inch cubed bread
1/2 cup maple syrup
1/4 cup chopped pecans, toasted
- Combine first 5 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Cover with foil; chill 30 minutes or up to 4 hours (I actually let mine sit overnight).
- Preheat oven to 350 degrees.
- Place dish in a 13 x 9-inch baking pan*; add hot water to pan to a depth of 1 inch. Bake, covered for 25 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean. Serve each bread pudding piece warm with about 1 tablespoon syrup and 1 1/2 teaspoons pecans.
*I used a smaller, deeper pan because that’s how I like my bread pudding!
Source: Cooking Light November 2002
Disclosure: I was provided with two loaves of Ezekiel 4:9® Sprouted Flax Bread from Crier Communications. I was not compensated for this post. Thoughts and opinions are my own.
After a great win over Penn State this past Saturday, you wouldn’t think I could have asked for more from the weekend (other than not pulling a tendon in my foot). But Hurricane Sandy had other plans for me, in the name of an extended weekend in State College! I was scheduled to leave on a flight Sunday evening, but my first flight was delayed so much that I would’ve missed my connection in Atlanta. Thankfully Delta let me reschedule my flight for the next day. Upon waking up however, my Monday flight had already been cancelled. Now the plan is to leave this afternoon, with a connection in Detroit. Not that I mind the extended mini vacation, I am just worried about my cat, Brady. So hopefully while you read this I am on a flight back to Memphis.
Despite all my traveling dilemmas, I still have a treat for you today in preparation for Halloween tomorrow! I am sure you are familiar with Oreo truffles. The combination of cream cheese and crushed Oreos is nearly perfection. Nearly, only because I may have discovered an even better way to make these treats – substitute the cream cheese for canned pumpkin puree! The truffles ended up being softer than when made with cream cheese, but it did not bother my taste buds in the slightest. You could always reduce the puree to 3/4 cup if you would like them to be firmer. I also think these would’ve been phenomenal dipped into white chocolate. Yum!
PUMPKIN OREO TRUFFLES
Makes approximately 3 dozen
8 oz cream cheese, softened (I used Neufchatel)
1 pkg OREO cookies
1 tsp pumpkin pie spice
1 lb chocolate bark + 1 Tbsp shortening, melted over double-broiler
- Finely crush cookies in a food processor (or place in a ziplock bag) and mix in cream cheese and pie spice until well blended.
- Shape into 1-inch balls and place on a wax paper-lined cookie sheet. Place in freezer for 15 minutes.
- Roll in melted chocolate using two forks and remove, allowing excess to drip off; place back on sheet. Sprinkle with desired toppings.
- Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator.
Source: Adapted from Oreo Truffles.
Allow me to introduce the first of the two stars to be featured this Thanksgiving for dessert in some very happy bellies – Pumpkin Swirl Cheesecake!
I originally was going to make my dad’s pumpkin pie recipe, but thankfully realized ahead of time that I only had one pie pan (and I was planning two pies). Cheesecake pan to the rescue! I have made this recipe before but it’s been a long time. The most important thing I remember from making it last time was that it was super delicious! With a buttery ginger snap-pecan crust, beautifully swirled pumpkin layers, and a crunchy pecan topping, how could you really go wrong?
PUMPKIN SWIRL CHEESECAKE
30 ginger snap cookies, crushed
1/4 cup finely chopped pecans
1/4 cup butter, melted
3-8 oz. packages reduced fat cream cheese, softened
3/4 cup sugar, divided
1 tsp vanilla extract
1 cup pumpkin puree, canned or fresh
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 dash ground cloves
1/4 cup chopped pecans
1/4 cup brown sugar
1/2 Tbsp butter, melted
- Heat oven to 350 degrees. Combine cookie crumbs, pecans and butter. Press onto bottom of 9 inch springform pan.
- Beat cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
- Bake 45 minutes or until center is almost set: While the cheesecake cooks, mix topping ingredients together and sprinkle around the outer edge of the cheesecake for the last 10 minutes. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.
Today is the first day of the Holiday Blog Hop that Erin @ Big Fat Baker organized! And today’s post is supposed to include one of these three things – pumpkin, apple or maple. Originally I was tempted to attempt working them all into something, but I am just feeling the pumpkin, even though I keep meaning to make apple-y things now that the weather has started to cool down (if only for a few days). And I FINALLY found apple cider. But I digress…
I don’t think I’ve ever had gingerbread outside of it’s cookie-man form. I also don’t think I’ve ever baked something gingerbread-y before Thanksgiving because I believe in celebrating one holiday before moving onto the next. But I justified this by adding pumpkin spice kisses. It’s the dessert to transition between the fall and winter holidays – the pumpkin from Halloween/Thanksgiving and gingerbread for Christmas. It makes me food-holiday happy!
The scoop of vanilla ice cream on top drizzled with more melted pumpkin spice kisses put me in pure bliss. I should’ve popped in the Fireplace bluray and lit a fireplace-scented candle to complete the mood (oh non-fireplace apartment living).
This would also work well with any other flavor of kisses. Look out for those Christmas ones to use later for a strictly Christmas-y dessert! Be sure to check out the other posts for today’s blog hop at the bottom of this post.
PUMPKIN KISSED GINGERBREAD BROWNIES
Makes 18 brownies
1-3/4 cups all-purpose flour
3/4 cups sugar
3/4 cups dark brown sugar
1/4 cups cocoa powder
2 tsp ground ginger
1-1/2 tsp cinnamon
1 tsp salt
1/4 tsp ground clove
12 Tbsp unsalted butter, melted and cooled
1/2 cup molasses
1/4 cup whole milk
1 large egg plus one yolk
1/4 cup boiling water
1-1/2 tsp baking soda
1-10 oz. bag pumpkin spice Hershey’s Kisses, unwrapped
2 Tbsp milk, optional
- Preheat oven to 325 degrees. Butter and flour a 9- by 13-inch baking dish and set aside.
- Sift together all the dry ingredients into a large bowl.
- Combine the butter, molasses, milk, egg, and yolk in a medium bowl. Add the butter mixture to the flour mixture and stir to combine.
- In a small bowl, combine 1/4 cup boiling water with the baking soda. Add the water to the batter and stir to combine.
- Line the prepared pan with 50 kisses, then pour the batter evenly over top of the kisses. Bake until a toothpick inserted into the center comes out clean – 25-30 minutes. Transfer brownies to a rack to cool.
- Optional: Place remaining kisses in double broiler with milk to melt. Scoop ice cream on top of brownie and drizzle melted chocolate over ice cream and brownie, and serve.
Waste not: I hope you saved your seeds after carving pumpkins for Halloween (or from making homemade pumpkin puree) so that you can roast them up! Usually I only add a little salt but I decided to add something more, such as the uncreative addition of pumpkin pie spice! Such a non-novel idea isn’t it? Haha but anyway they are good, despite their obviousness.
My favorite part of making roasted pumpkin seeds is running my hands through the seeds while rinsing them. They feel slippery and fun! Makes me want to jump into a pool of them and swim around.. am I alone on this one?
PUMPKIN SPICE ROASTED PUMPKIN SEEDS
Whole, fresh, unshelled pumpkin seeds
Pumpkin pie spice
- Preheat oven to 325 degrees. Rinse pumpkin seeds under cold water and pick out the pulp and strings, then drain. (This is easiest just after you’ve removed the seeds from the pumpkin, before the pulp has dried.)
- Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat.
- Sprinkle with pumpkin pie spice and salt and bake until toasted, about 25 minutes, checking and stirring after 10 minutes.
- Let cool and store in an air-tight container.
Source: Adapted from Allrecipes