Tag Archives: Thanksgiving

Pumpkin Pie

Posted on by
Reply

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

Posted on by
Reply

 

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.

fullsizeoutput_45e6

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)

fullsizeoutput_46eb

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

fullsizeoutput_46ea

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.

 

Mini Pumpkin Cheesecake Bites

Posted on by
2

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!