Pumpkin Pie

I will bet you don’t even know how easy it is to make your own pumpkin pie at home!  Try this one out and you may never go back to grocery store pumpkin pie.

Pumpkin Pie

This pumpkin pie hit all the notes, tender and creamy, with just the right amount of spice to wake up your taste buds.   I used my flaky pie crust with vinegar and egg to make the crust, but if you’d rather, a frozen pie crust will work well too.  Give yourself that break when you need it …

  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 15 ounce can pure pumpkin puree

1 (9 inch) unbaked pie crust

  1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
  2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired (we like whipped cream).
  3. Store leftovers covered in refrigerator.

Pumpkins Pumpkins Pumpkins

 

pumpkins-anyone

Pumpkins, anyone?????  It’s October and pumpkin season in the Okanagan.  These adorable little pumpkins are super for decorating, and make the best pumpkin flesh.  Roast up a few, and freeze it for using in the middle of winter when pumpkin season is just a memory.

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I like oven roasting my pumpkins, seems to intensify the flavour and – not only that, super easy!

Cut pumpkins in half, scoop out seeds and turn upside down on roasting pan (I like to cover with parchment paper for easy clean up)

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Set those yummy pumpkin seeds aside for another day …. roasted with some seasoning they are a great snack or addition to salads!

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Once you scoop out the roasted pumpkin flesh, use an immersion blender to puree it all, then turn it into a heavy bottom pot and allow to reduce slightly …. (4 cups pumpkin flesh should reduce to 3).  Removing some of this water makes for more flavourful pumpkin flesh.

 

Pumpkin Cheesecake with Ginger Crust & Caramel Sauce

I will tell you right away, this isn’t quick.  However, it is worth every moment you spend …. and after all, isn’t making a special dessert like this worth it?  After all, it is a labour of love!

Ingredients

For the Crust

  • 7-1/2 ounces gingersnaps (or 1-1/2 cups finely ground gingersnap crumbs)
  • 1/4 cup granulated sugar
  • 5 tablespoons unsalted butter, melted

For the Filling

  • 1 15-ounce can pumpkin (such as Libby’s)
  • 1-1/3 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup heavy cream, cold
  • 1-1/2 pounds (three 8-ounce packages) cream cheese, room temperature
  • 5 large eggs, room temperature

For Caramel Sauce

  • 1 cup sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 1/8 teaspoon lemon juice
  • 1/2 cup heavy cream, plus more if necessary
  • 1 tablespoon unsalted butter

Instructions

For the Crust

  1. Preheat the oven to 325 degrees. Wrap a 9-inch springform pan twice with aluminum foil (preferably heavy duty). Take care to pull the foil all the way up the sides so that water cannot seep in from the water bath. Spray the bottom and sides of the pan with nonstick cooking spray. Pulse the crackers (or crumbs) and sugar in a food processor fitted with the metal blade until finely ground. Add the butter and pulse a few times to combine. Dump the moistened crumbs into the prepared pan and, using a measuring cup or glass, press into an even layer. Bake until fragrant and set, about 15 minutes. Cool on a wire rack while you prepare the filling.

For the Filling

  1. Bring about 4 quarts of water to a simmer in a tea kettle (this will be used for the water bath). In a small, heavy saucepan, stir together the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves and salt. Over medium heat, bring the mixture to a sputter, stirring constantly. Reduce the heat to medium-low and cook, stirring constantly, for 5 minutes, until thick, bronzed and shiny. Scrape the mixture into a large food processor fitted with the metal blade and process for 1 minute with the feed tube open.
  2. With the motor running, add the cold cream. Add the cream cheese (cut into chunks) and process for about 30 seconds, scraping the sides if necessary, or until smoothly incorporated. Add the eggs and process for about 5 seconds or just until incorporated (do not overmix!).
  3. Set the cake pan in a large roasting pan. Pour the batter into the cooled crust, and then pour enough boiling water into the large roasting pan to come about halfway up side of the cake pan. Bake until the cake is just set, about 1-1/2 hours. If it jiggles, it’s not done. CAREFULLY remove the roasting pan from the oven and set on a wire rack. Use a paring knife to loosen the cake from the sides of the pan. Cool until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil and set on a wire rack. Continue to cool at room temperature until barely warm, about 3 hours. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or overnight.

For the Caramel Sauce

  1. Stir the sugar, corn syrup, water and lemon juice together in a 2-cup microwave-safe measuring cup or medium glass bowl. Microwave until the caramel is pale yellow, or just barely starting to take on some color, 4-8 minutes (depending on the strength of your microwave). It’s fine to stop and open the microwave to check often; just don’t let it get too dark or it will burn. Let the caramel sit for about 5 minutes — it will gradually turn a rich amber color. (If after five minutes, it’s not dark enough, place it back in the microwave for thirty seconds or so, then let it darken again. If it gets too dark, start over.)
  2. In the meantime, heat the cream in the microwave until hot. Once the caramel reaches the right color, add the hot cream a few tablespoons at a time. It will bubble up intensely, but won’t overflow. After you’ve added all the cream, stir to incorporate then add the butter. Add more cream if the mixture seems too thick. Once the caramel cools, you can store it in your fridge.

For Serving

  1. Remove the outer ring from the springform pan. Slide a thin metal spatula between the crust and pan bottom to loosen, then slide the cheesecake onto a serving platter. (Alternatively, you can keep it on the pan bottom.) If there is condensation on the top of the cheesecake, blot it gently with a flat paper towel. Let the cheesecake stand at room temperature for about 30 minutes, then cut it into wedges. Warm up the caramel sauce in the microwave (it stiffens in the fridge). If it’s too thick, add more heavy cream to thin it out. Drizzle the caramel sauce over each piece of cheesecake and top with a dollop of sweetened whipped cream if desired.
  2. Note: You’ll need a large food processor — preferably with a 12-cup capacity — to make the filling (you can also use an 11-cup, but you may have a bit of leakage). If you don’t have one, it’s fine to use a Kitchenaid Mixer or electric beaters for the filling and a small food processor for the crust.

Mini Pumpkin Cheesecake Bites

Delicious!  Not only do these look pretty darn cute on a serving platter, you will love how they taste.  A couple quick bites of pure pumpkin cheesecake heaven ….

pumpkin-cheesecake-minis

INGREDIENTS:

For the crust:
8 gingersnap cookies
1 graham cracker rectangle
1/4 cup chopped pecans
1 1/2 tsp brown sugar
1/8 tsp salt
1 1/2 TBSP melted butter

For the cheesecakes:
1 package (8 oz.) cream cheese, room temperature
1/4 cup + 2 Tablespoons granulated sugar
1/2 cup pumpkin puree
1 large egg
2 teaspoons heavy cream
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger

For whipped cream topping:
1 cup heavy cream
1 TBSP powdered sugar
1/4 tsp vanilla extract

DIRECTIONS:

Preheat oven to 350 degrees F. Arrange oven rack in the lower third of your oven. Lightly grease a 12-cup mini cheesecake pan or mini muffin pan with nonstick cooking spray.

In the bowl of a food processor, grind all ingredients for crust (except for melted butter) until mixture resembles coarse crumbs. Add melted butter and process until crumbs resemble wet sand. Press mixture by the tablespoon (1/2 Tbsp. if using a mini muffin pan) into each cheesecake/muffin pan cup*. Bake for 10 minutes.

Meanwhile, prepare cheesecake. In a large bowl, beat cream cheese, sugar and pumpkin puree with an electric mixer on medium speed until smooth. Mix in egg, heavy cream, vanilla, cinnamon, nutmeg and ginger until just combined. Evenly pour filling over each crust. Bake for 20 minutes. Remove from oven and cool in pan for 20 minutes. Refrigerate at least 1 hour before removing cheesecakes from pan.

Remove cheesecakes from pan by gently running a blunt knife around the edges of each cheesecake and popping out.

Before serving, prepare whipped cream. Beat heavy cream, sugar and vanilla in a medium bowl with an electric mixer on medium-high speed, until stiff peaks form. Refrigerate until ready to dollop on top of cheesecakes.

If these get past your original serving, refrigerate the rest until they disappear!

Morning Glory Pumpkin Muffins

Pumpkin season or not, these healthy, moist and delicious muffins are a great way to start any day.  Perfect for lunch kits or a mid morning pick up too!
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INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ginger
1/2 teaspoon allspice
10 grates of fresh nutmeg
1/2 cup brown sugar
2 tablespoons molasses
1/3 cup melted coconut oil
2 eggs
2 teaspoons vanilla
1 cup pure pumpkin puree
2 large carrots, grated (should equal about 2 cups grated
1/2 cup shredded, unsweetened coconut
1/2 cup pecans, chopped
1/2 cup dried cranberries
1 apple, diced or grated
INSTRUCTIONS
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, combine the flour, baking soda, salt, and spices. Whisk to combine.
  3. Next, mix in the sugar, molasses, oil, eggs, and pumpkin puree, stirring just until everything is mixed.
  4. Lastly, fold in the fruits and vegetables, making sure not to over mix.
  5. Grease or line a muffin pan. Then use a 1/3 scoop to fill each tin up. Bake the muffins for about 25 minutes, or until a toothpick inserted in the center of a middle muffin comes out clean. Remove the pan and allow the muffins to cool for a couple minutes before removing them from the pan.

One of the things that I love about these muffins is how versatile you can be – use any nut instead of the pecan, or replace the cranberries with raisins or chopped dates.  Today’s mix included half a grated apple and 1/3 cup diced pineapple!

Pumpkin Hummus Recipe with toasted pumpkin seeds

Crunchy carmelized pumpkin seeds and a drizzle of chile oil make this creamy hummus a fabulous appetizer!

Crunchy carmelized pumpkin seeds and a drizzle of chile oil make this creamy hummus a fabulous appetizer!

I roasted quite a bit of pumpkin this fall, when in season, and this hummus recipe is a great way to use it – pumpkin isn’t just for scones!

Chile Cilantro Oil

1/4 cup grapeseed oil
2 tbsp minced fresh cilantro
1 tbsp minced seeded chile pepper (your fave – Jalapeno if you want a mild heat..)
salt to taste

Pumpkin Seeds
1/4 cup pumpkin seeds
2 tsp grapeseed oil
1 tbsp brown or raw sugar
pinch of cayenne
salt to taste

Hummus
1 15 ounce can chickpeas – rinsed and drained
1 cup pumpkin puree (thawed if previously frozen)
1/4 cup tahini
3 – 4 tbsp fresh squeezed lemon juice
3 – 4 tbsp water
2 small garlic cloves, minced
1/2 tsp ground cumin
salt to taste

To make the chile oil – using a small saucepan heat the oil until hot (about 3-5 min). Pour into a small bowl and add the cilantro and chile. Let cool before tasting and seasoning with salt.

To make the pumpkin seeds – in a small frypan toast the seeds in the oil JUST until they start to brown and puff up – around 5 minu7tes. Add the sugar, cayenne and and about 1/4 tsp salt. Continue to cook, tossing as the sugar melts and the seeds continue to brown. When they are a toasty brown, turn them out on to a plate to completely cool.

Finally – the hummus! Simply toss all the ingredients (except salt) into a food processor – I would start with 3 tbsp each of the lemon juice and water and check for consistency – adding more if necessary. Give it all a good whir until smooth and creamy. Taste and adjust with more liquid, adding salt if you like.

Serve with pita crisps, tortilla chips, rice crackers or vegetables! A winner all around.

Pumpkin Oat Muffins with Pecan Streusel Topping

It is that pumpkin time of year …. they fill the house with a fabulous aroma when roasting them to make into magical scones, muffins and pie. This pumpkin streusel muffin is so good you will be happy it makes such a large batch!

Pumpkin Spice Muffins with Pecan Streusel Topping

Pumpkin Spice Muffins with Pecan Streusel Topping

MUFFINS
2 1/2 cups all-purpose flour
1/2 cup rolled oats
2 1/4 tsp cinnamon
1 tsp ginger
1/2 tsp grated nutmeg
1/2 tsp cloves
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups pumpkin puree
1 cup brown sugar
1 cup white sugar
2/3 cup vegetable oil
1/2 cup applesauce
3 eggs
1 teaspoon vanilla extract

TOPPING
3/4 cup packed brown sugar
6 tablespoons butter, softened
6 tablespoons rolled oats
6 tablespoons all-purpose flour
1/2 cup chopped pecans (lightly toasted)

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.

Combine 2 1/2 cups flour, 1/2 cup oats, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt together in a bowl.

Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well.

Combine dry ingredients for topping, then crumble in softened butter, mixing until it resembles crumbs.

Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.