Posts Tagged ‘pumpkin’

Old-Fashioned Pumpkin Pie

In Dessert on November 9, 2010 at 8:00 am

Pumpkin Pie!

Nothing says Thanksgiving quite like a Pumpkin Pie. And in my house, growing-up nothing said Thanksgiving quite like a Libby’s Famous Pumpkin Pie! The GREAT thing about this recipe is that it is right on the can, but here are the ingredients:

Here’s the other part about this that I LOVE. You combine the sugar, salt, cinnamon, ginger, cloves, eggs, pumpkin, and evaporated milk in a large bowl. So easy to just pour all the ingredients into a bowl and use a hand mixer to blend them all together.

Pumpkin Pie Filling

This makes 2 pies, so then I used a ladle to evenly distribute the mixture between the 2 pie crusts.

Ready for the Oven

The crusts will be VERY full, so be careful when you go to place them in the oven, which is preheated to 425°F. The pie is then CAREFULLY placed into the center of the oven and bakes at 425°F for 15 minutes. Then the oven gets turned down to 350°F, and the pie bakes for an additional 40-50 minutes (mine took 65). The pie is ready when you can place a knife in the center and it comes out clean.

One Done! One Ready for the Oven!

The best way to eat these yummy pies in my opinion is to then place them in the refrigerator for at least 2 hours, or until they call. I prefer my pumpkin pie cold, it just seems more natural to me. But in a pinch you can also serve the pie hot. Whip cream is a nice topper too!

I also prefer to serve the pies cold, because then I can bake them the night before Thanksgiving, because let’s be honest, the oven is a pretty busy place on Thanksgiving Day! DO NOT freeze the pies however, because that will cause the filling to separate from the crust, and no one wants to loose a perfectly good pumpkin pie.

mmmmmmm...PIE!

This simple dessert is must have on any Thanksgiving Day table, and for that matter in the weeks leading up to it. So take some time and give the pies a try, while you stay tuned for my next holiday side dish!

2 Pies Out of the Oven!

In the meantime…

Bon Appetit!

Advertisements

Pumpkin Chocolate Chip Brownies

In Dessert on November 3, 2010 at 8:25 pm

Erin, 1-Pumpkin Shortage, 0

I won’t pretend I didn’t get a tremendous sense of accomplishment out of making another pumpkin based dessert.I now want to warn you, this was NOT from a recipe, or a friend, or family member, or co-worker. This culinary adventure is brought to you by me wanting to have a pumpkin dessert and a chocolate dessert and not wanting to repeat any prior creations. This lead me to do, well, what I do when I need an idea for a culinary adventure…wander the baking aisle at the grocery store. This is what my wanderings resulted in…

I’ve made quick and easy desserts before, but this one takes the cake, or rather the brownie. My ingredients…

Ingredients

  • One box of Duncan Hines Devil’s Food cake mix
  • 2 cans Libby’s Pumpkin Pie mix
  • 3 cups chocolate chips

I started by adding one can of pumpkin pie to the box of Devil’s Food cake mix, and using my hand mixer to blend them together.

pumpkin and cake mix

I didn’t like how thick this mixture was, so I added another 15 ounce can of the pumpkin pie mix. This was still VERY thick, but there was more of it to fill my 11 in. x 15 in. baking pan. Then, as I was about to pour the blended mixture into the baking pan, I spotted the bag of chocolate chips left over from this weekend (my friend and I made chocolate chip pancakes), and I thought, well the more chocolate the merrier! This led me to add a cup of chocolate chips.

One Cup of Chocolate Chips

I found this amount of chocolate chips to be, well lacking, so I did what any good cook would do…I ADDED MORE!! Specifically I added 2 more cups of chocolate chips, bringing the grand total to 3 cups.

3 Cups of Chocolate Chips

I used a spoon to mix the chocolate chips in by hand (the hand mixer would have destroyed the chips).

Ready for the Baking Pan

I then sprayed the baking pan with cooking spray, so I would be able to remove the brownies later, and used a spoon to distribute the mixture evenly.

Ready for the Oven

I then heated the oven to 350°F, and baked for 30 minutes. I would LOVE to comment on how delicious this turned out, but I am resisting temptation and leaving it up to my class to comment on tomorrow. So to my classmates and all of you out there…

Ready to Serve

Bon Appetit!!

Pumpkin Bars, A Sweet Halloween Treat

In Dessert on October 31, 2010 at 8:00 pm

Happy Halloween Foodies!

This brisk, fall, holiday made me want to get in the kitchen and make a festive treat today! The question was what to make. I seriously considered indulging in some Pumpkin Chocolate Chip Cookies again, but thought that a new recipe would be more fun. In my search, I stumbled upon a recipe for Pumpkin Bars on The Food Network. I used the recipe for cream cheese icing from this recipe last week and thought I would see if the bars were as delicious as the icing was!

Ingredients

This was a super easy treat to make and could be accomplished in the same amount of time it takes me to make brownies from a box (yes, I do occasionally cheat, but shhhhhhh). I started by heating the oven to 350°F. Then I combined the eggs, sugar, oil, and pumpkin in a medium bowl, I should have used a large bowl, since there was quite a bit of ingredient sprayed all over my kitchen, when I used the hand mixer on it.

Pumpkin Mixture

Instead of mixing the dry ingredients in a separate bowl, I decided to add them slowly to the mixture I already had. I added the baking powder, ground cinnamon, salt, and baking soda at once, and used the hand mixer to beat the mixture until it was fluffy again. Then I added the flour 1/2 a cup at a time, while mixing. In the end I had a light, still semi-fluffy mixture, about the consistency of, well a cake mix to pour into a baking pan.

Ready for the Oven

I used a larger pan, 11 in. x 15 in. This didn’t effect the amount of time they were in the oven, I checked them after 20 minutes, then again after 25 minutes, and after 30 minutes…THEY WERE DONE!!

Ready!

Since they were called bars, I expected them to be, well, heavier. These bars were light and fluffy, almost like a cake would be. I’m not complaining though, they are delicious. I didn’t ice them, because the icing makes food difficult to transport and I want my classmates to be able to enjoy them this week. If you do plan on icing them, wait until they are cool to ice them. You should also wait until they are cool to cut them into smaller squares. The nice part about this treat is you can cut them into whatever size squares you want, I chose smaller ones. I’d love to tell you how many this actually yielded, but I started munching as I was cutting…oops.

Pumpkin Bars

There are more than a few though. Hope you enjoy them as much as I do!

Have a Happy Halloween, and stay posted for a light, fall, entree coming later this week!

In the meantime…

Bon Appetit!