Deluxe Pumpkin Pie (4 Star)

It is time to say goodbye to the Thanksgiving pies, until next year. (Sniff.) This is the last pie I that I made. I made it on a whim because I had all my other pies made, but I had one more pie pan and some left-over crust--just enough for one more pie, and I decided I couldn't let it go to waste. I had seen this recipe and I had all the ingredients for it except for the gingersnaps for the gingersnap streusel topping, so I made a different topping. When I make this again, I will be sure to get the gingersnaps, because I think that would be even better than the streusel that I improvised.



This pie turned out really good, though not as popular as the regular pumpkin pies. (Of course not! Nothing can take the place of regular pumpkin pie--unless it's butternut squash pie:) It was much more rich and the pumpkin was less conspicuous with the other flavors, but the flavors were delicious together.



The original recipe was for mini pies, so I altered it to make one big pie. And the name was too long, so I shortened it. When people asked what kind of pie it was, I didn't want to have to say, "Cream Cheese and Butterscotch Pumpkin Pie with Ginger Streusel Topping." So here it is:

Deluxe Pumpkin Pie
(makes one pie)

1 unbaked 9-9.5 inch pie shell

Cream Cheese Layer
8 oz. softened cream cheese
1/3 cup granulated sugar
1 teaspoon vanilla

1/2 cup butterscotch chips

Pumpkin Filling
1/4 cup granulated sugar
1/4 cup brown sugar
2 eggs
1/2+ teaspoon cinnamon
1/2+ teaspoon nutmeg
pinch cloves
pinch ginger
pinch salt
1/2+ teaspoon vanilla
1/2 cup half and half or cream
1 cup canned or fresh pumpkin

Streusel Topping
1/2 cup all purpose flour
1/4 cup brown sugar
1/4 Cup chopped pecans
3/4 teaspoon ground ginger
1/4 cup softened butter

Preheat the oven to 350 degrees.

In a mixing bowl, beat the cream cheese, sugar, and vanilla until creamy. Spread on the bottom of the pie shell. Sprinkle the butterscotch chips in an even layer on top of the cream cheese.

Clean out the mixing bowl and beat the sugars, eggs, spices, salt, and vanilla on high speed until fluffy and stiff. Add the half and half or cream and the pumpkin and mix until well combined. Pour on top of the cream cheese and butterscotch chips.

Put the pie in preheated oven and set timer for 50 minutes. While baking, clean out the mixing bowl and combine all of the streusel ingredients except the butter. Mix until combined. Cut in the butter until it resembles coarse crumbs. After the pie has baked for about 50 minutes or until the filling is beginning to set, remove the pie from the oven and allow the filling to set for 10 minutes. Sprinkle the streusel on top and return to the oven and bake for another 25 minutes, until the pie is completely set and the streusel is golden. Remove from the oven and allow to cool completely before serving.



Thanks to Picky Palate and Prudence Pennywise for the original recipes. Click here and here to view.

Pumpkin Pie (3 Star)

Thanksgiving is one of my favorite holidays. Gathering with family and eating a fantastic meal is enough to make me happy. Thanksgiving food is so comforting and tasty, and I especially look forward to the pie. This year I made several pies and will post all of the recipes I used. The humble pumpkin pie is one of the most popular at our gatherings and is one of my first picks.

I am a big fan of using fresh pumpkin, not canned in my pumpkin pies. I realize that takes a little more effort but to me it is very much worth it. The flavor is so much more fresh. And I have a little secret about my pies this year. I actually used pureed butternut squash. So I guess if you want to get technical, it wasn't really pumpkin pie. But I don't think anyone could tell the difference. At least if they could, nobody said so. I, personally, couldn't tell. If anything, it was better. I've actually been using butternut squash puree in the place of pumpkin in other recipes, too, just because I have a lot of it in my freezer.



This is from my mom's recipe file and I believe hails from her mother. I altered it a little by using half white sugar and half brown.

Grandma's Pumpkin Pie
(makes two pies)

2 unbaked 9-9.5 inch pie crusts

4 eggs
3/4 cups granulated sugar
3/4 cups brown sugar
2 teaspoons cinnamon
2 teaspoons nutmeg
1/2 teaspoon cloves
1/2 teaspoon ginger
1/4 teaspoon salt
2 teaspoons vanilla
1 large can of pumpkin or 3 cups fresh
1 1/2 cups of evaporated milk (one 12 oz can) You could use half and half or cream in place of the evaporated milk.

Preheat the oven to 425 degrees.

In a large mixing bowl, combine the first eight ingredients and beat until fluffy and stiff. Add the pumpkin and milk and mix very well. Pour the filling into the two pie crusts, dividing evenly. Bake for fifteen minutes at 425 degrees, then lower the temperature to 350 and bake for fifteen minutes more, until a knife inserted near the center comes out clean.

Allow to cool completely before serving (I actually like it better the second day) and serve with ice cream or whipped cream.

Doughnuts (4 Star)

For Halloween this weekend I made two kinds of doughnuts. This first kind was Pioneer Woman's raised doughnuts and they were challenging. I think if I tried making them another time or two I might get them right. The dough was so soft that after they rose it was really hard to get them into the oil without mutilating them. I read that the key to light, fluffy doughnuts is a really soft, loose dough, but I think mine were too soft. Also, I think my oil was probably not the correct temperature, either, since I didn't have a thermometer. A lot of the first ones I made cooked too long so they were grease bombs. (Sorry if you ate one of these at my party!) The last few I made weren't so bad. Brandon's mom made the maple frosting and that was the best part about them, I thought. Anyway, I guess it was good for a first try.

Click here for the recipe.



The other kind I made were pumpkin doughnuts and they turned out really good.

Click here for the recipe.

Chicken Enchiladas with Pumpkin Sauce (0 Star)

This is another recipe from Cheeky Kitchen. Unfortunately, not one of the younger crowd approved, but I thought they were great. The only change that I made was to use milk instead of cream. While cream is far, far superior in flavor and texture, it is also far, far superior in caloric content, and we are counting calories around here, ya know? (Sniff, sniff.)



I did use Queso Fresco in this (a first for me) because Cheeky Kitchen highly recommended it, but I think I would actually prefer Monterrey Jack. The Queso Fresco was mild, but it didn't thrill me and it was pricier. So for next time...Monterrey Jack it will be.



Click here to view recipe.

Whole Wheat Pumpkin Pancakes

These are my favorite pancakes. This post might be better suited for fall, but I make these year round. They are a great way to use the pumpkin (and butternut squash works just as well) that I have frozen from my garden. They taste like pumpkin pie in pancake form. They are moist and tender inside and crisp outside from frying. I got the recipe here, from Allrecipes, and have copied it with my changes to whole wheat.

Whole Wheat Pumpkin Pancakes

2 cups whole wheat flour
2 Tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 2/3 cups milk
1 cup pumpkin puree, canned or fresh, or butternut squash puree can be used
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

1. In a medium bowl combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Pour the wet ingredients into the dry and stir until just combined.

2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with butter and syrup or honey.