Tag Archives: Pumpkin

Pumpkin Pecan Pie

28 Nov

Happy Thanksgiving! I could spend hours listing all of the wonderful things in my life that I am grateful for, but I’d rather spend time with them than blog about them. πŸ˜‰ So, I’ll keep this short and sweet – you can’t have Thanksgiving dinner without a pumpkin pie, but there are no rules about dressing it up a bit! My second favorite pumpkin pie variation: Pumpkin Pecan Pie. Enjoy!

P.S. Ignore how horrid my crust looks! I made it gluten-free and gluten-free flour just doesn’t stick like the regular stuff. It was crumbly, but it still tasted good. πŸ™‚

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Ingredients:

9 in unbaked pie crust

3 eggs

1 can pumpkin (15 oz)

3/4 cup sugar

1/3 cup dark corn syrup

1 tsp vanilla

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

1/4 tsp ground cloves

3/4 cup candied pecans

Combine all ingredients, except pecans, and mix well. Pour into pie crust. Bake 20 min at 350^F. Sprinkle with pecans and bake 25 min more. Serve with whipped cream.

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Pumpkin Bread

28 Oct

I made pumpkin cookies a little while ago. They turned out ok, but they were just like regular chocolate chip cookies! Pumpkin cookies should be fluffy and soft, not flat with crispy edges. 😦 That recipe did not make the blog cut. Anyone have a really awesome pumpkin cookie recipe they’d like to share?

To make up for one pumpkin-fail, I had to redeem myself with a recipe that I knew would end up good. This is my grandma’s pumpkin bread and it is fabulous! It’s really unlike any other pumpkin bread I’ve ever had (secret ingredient being coconut!). Her recipe calls for raisins too but my family is anti-raisins unfortunately, so I typically leave them out.

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Ingredients:

5 cups flour

4 cups sugar

3 cups pumpkin

2 eggs

1 cup oil

1 tsp salt

1 tsp cinnamon

1 tsp cloves

1 tsp nutmeg

4 tsp baking soda

2 cups raisins

1 cup chopped nuts

1 cup grated coconut

Mix all dry ingredients and sift together. Add pumpkin, eggs, and oil and mix well. Stir in raisins, nuts, and coconut. Pour into 3 greased loaf pans. Bake at 350^F for 1 hour or until toothpick test comes out clean.

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Pumpkin Cheesecake Crescent Rolls

1 Oct

Let the pumpkin-fest begin! I love Fall, and I love pumpkin, so I will probably make every recipe I find that mentions pumpkin…you have been warned.photo 1

Ingredients:

Rolls –

2 pkgs crescent rolls

6 Tbsp cream cheese, softened

1/2 cup powdered sugar

1/4 cup pumpkin puree

1/4 tsp ground cinnamon

1/4 tsp allspice

Glaze –

2 Tbsp cream cheese, softened

1 cup powdered sugar

1 Tbsp milk

Preheat oven to 375^F. To make filling, beat cream cheese, powdered sugar, pumpkin, cinnamon, Β and allspice until fully combined. Unroll crescent rolls and separate into triangles. Scoop a large spoonful of filling into the center of the triangle. Roll up the crescent carefully, and place on parchment paper-lined baking sheet. Bake for 11-13 min. Cool crescents. To make glaze, mix all ingredients until creamy. Drizzle or put glaze in a ziplock bag, snip a small hole in the corner, and pipe glaze onto rolls.