Pumpkin Pie w/ Gingersnap Cookie Crust

 

My grandma was the pie baking champion.  I know everyone says that their grandma is the best at cooking/baking but it was especially true in my case. I remember meticulously watching her work in the kitchen, her movements were slow but precise, it was akin to watching a professional dancer or a classically trained musician - pure magic. 

All this to say that the pie recipe you see below is the closest I've ever come to her pumpkin pie. I decided to put my own spin on it and substitute a gingersnap cookie crust because 1) making a homemade pie crust is hella difficult and 2) I really love that extra spice that this crust provides. I think grandma Fran would approve.

Pumpkin Mac

Just because Halloween is over doesn't mean the pumpkin flavors have to stop! I always wanted to try to create a pumpkin mac. Pumpkin is naturally a savory ingredient, but I think people automatically associate it with pie. This Mac is creamy with just a hint of pumpkin (not to mention more fiber and Vitamin A heyyyyy).

Pumpkin Pie Spiced Bread Pudding with Caramel Pecan Sauce

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DelightfulMoments #CollectiveBia

Most people look forward to the traditional holiday beverages such as eggnog, hot chocolate, etc. but for me it's always the holiday coffee creamers!

I am one of those people who require a hefty dose of caffeine in order to begin my day. It's getting to the point where I've moved beyond drinking coffee to be cool, it's actually a necessity now (waking up at 5am on a regular basis will do that to a human). So to make getting up a little easier, it's always nice to switch it up with my coffee flavors.

I had never really considered using coffee creamer in any other fashion other than to accompany my daily cup o' joe but with so many unique flavors available, I was inspired to incorporate them into my holiday baking. My personal favorite is International Delight's Pumpkin Pie spice flavor, it's a little sweet with a creamy swirl of cinnamon and spices. I headed over to my local Walmart and picked up some festive holiday flavors including some single creamers which I always love keeping on hand at work.

I wanted to create something warm, comforting, and indulgent while also keeping in mind making it easy to throw together and serve a big group (because if your family is like mine, you can never have too many desserts on hand). Bread pudding is the ideal fix it and forget it dessert, you can easily make it a day in advance and stick it in the fridge until you are ready to bake and serve.

I wanted to add additional flavors to the pudding - so International Delight's Pumpkin Pie Spice was the perfect addition. Since the creamer provided some sweetness, I cut back the sugar and added additional spices to create the flavor profile I wanted. The result? A custard-like texture with hints of cinnamon and pumpkin (which of course makes your house smell ammmazing).

Pumpkin Spice Bread Pudding

serves 6

1 cup 2% milk
1/2 cup half and half
3/4 cup International Delight Pumpkin Pie spice creamer
1 15-ounce can pure pumpkin
1/4 cup sugar
2 large eggs
1 tsp pumpkin pie spice
1 tsp ground cinnamon
1 1/2 tsp vanilla extract
10 cups 1/2-inch cubed French Bread (I used a wheat bread)

Caramel Pecan Sauce

1 cup (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/4 cup whipping cream
1/4 cup International Delight Pumpkin Pie spice creamer
1 tsp vanilla extract
1/4 cup chopped pecans

For bread pudding:
Preheat oven to 350°F. Whisk half and half, milk, creamer, pumpkin, sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
Meanwhile, prepare caramel sauce:
In small pan, melt butter with brown sugar, stirring. Stir in heavy cream, creamer, and vanilla. Bring to boil, then simmer until thickened, 5 minutes. Let cool; stir in chopped pecans. Spoon over warm bead pudding

This has become my new favorite fall/winter recipe - not only is it easy to make but it captures everything I love about the holidays. What do you do to get into the holiday spirit? Check out International Delight’s page for their Spirit of the Season UGC contest. You can share what makes your holidays delightful for a chance to win their contest!

Pumpkin Donut Bites with Salted Caramel Glaze

Just look at all that glazey goodness...

Well, it's that time of year again! That time of year when shorts turn into pants, lemonade to hot cocoa, and a little bit of pumpkin goes into everything! I don't know if this is an extremely foodie nerd thing to say but, there's just something about that first smell of raw pumpkin that's so comforting. It's a little bit sweet with a hint of earthiness and a whole lotta love.
I also finally had the opportunity to use this awesome fall themed baking mold I received as a gift years ago. I used my former Pumpkin Donut Recipe but decided to switch up the topping and whip up a glaze, it also gave e a chance to use some leftover vanilla bean syrup and let me tell you, this glaze completes this muffin. I wanted to take a bath in this stuff! It's semi-sweet but also has elements of butterscotch and of course that little bit of saltiness takes it to the next level.

For the Donuts...

makes 12 regular sized muffins or 24 mini muffins

recipe adapted from Martha Stewart

10 TBS (1 1/4 sticks) unsalted butter (room temperature)
3 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 tsp pumpkin pie spice
1/4 tsp ground cinnamon
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree (from a 15-ounce can)
3/4 cup light brown sugar
2 large eggs

For the Glaze...

1 cup packed light brown sugar
4 TBS butter
1/2 cup half and half
pinch of sea salt
2 TBS of vanilla bean syrup*

*If you do not have this, you can use 1 TBS light corn syrup and 1 tsp vanilla extract

Method:

1.Preheat oven to 350 degrees F. Lightly grease two doughnut pans (or muffin pans, or fancy pans) with cooking spray. Set aside.

2.In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, pumpkin pie spice, and cinnamon. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.

3.Bake the doughnuts for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

In the meantime, prepare the Salted Caramel Glaze
Combine all the ingredients in a sauce pan and whisk over medium low heat until sugar granuals have dissolved and mixture has thickened (about 4-5 minutes).
Dip the cooled donuts in the glaze and serve.

Dad's Birthday Pie (Pumpkin with Pecan Crumble Topping)

I know what you must be thinking, pumpkin pie? In June? Are you crazy?! And to that I say, a)there is always a time for pie and b)it's for my dad's birthday and on your birthday you can eat whatever you want!

Ever since my dad was little he always asked his mom for birthday pie instead of cake, and who could blame him, my grandmother was the pie queen. I have yet to master her perfectly pressed and flaky crusts (as you can see) but despite it's...rustic appearance, it tastes delicious which is what really counts in the end. This time I decided to amp up the usual pumpkin pie with a pecan topping in order to add texture and to stay true to my dad's food philosophy, "anything with nuts in it is health food."

While that statement might not be completely true, the caramelized sugar and spice of the cinnamon in the crumble really takes this pie to the next level!

Dad's Birthday Pie (Pumpkin with Pecan Crumble Topping)

Pie recipe adapted from Libby's

3/4 cup granulated sugar
1 and 1/2 tsp pumpkin pie spice OR (1 tsp ground cinnamon, 1/2 tsp ground ginger, and 1/4 tsp ground cloves)
1/2 teaspoon salt
2 large eggs
1 can (15 oz.) Pure Pumpkin puree
1 can (12 fl. oz.)Evaporated Milk

For the streusel topping...

3/4 cup chopped and toasted pecans
1/4 cup brown sugar
1/2 tsp salt
1 tsp ground cinnamon
2 TBS flour
2 TBS cold butter, diced

For my pie crust recipe click HERE

*crust recipe makes 2 crusts, I always freeze half to keep it on hand.

Method:

1.Beat eggs in large bowl, add sugar and spices and mix until incorporated. Stir in pumpkin. Gradually stir in evaporated milk. Pour into prepared pie shell.

2.For topping, mix sugar, flour, salt, and cinnamon. Add nuts and diced butter and mix until butter crumbles.

2.Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; and add crumble topping, then bake for 40 to 50 minutes more or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

p.s. If you don't have any candles laying around, sentimental/slightly embarrassing pictures always work too!