Easy as Pumpkin Pie

November 15, 2021 by

Have you ever went to make a pumpkin pie only to realize you didn’t have canned milk? A few years ago I found myself buried in Thanksgiving preparations only to realize I didn’t have canned milk. And my desire to go the grocery store during the holiday crowds was nonexistent. I’m so glad I had to experiment because in the end I made a pumpkin pie we love so much more.
So what’s easier than pie? This pumpkin pie, that’s what!
I use my homemade pie crust but I won’t tell if you buy yours. I usually use cream but have tried milk and couldn’t really tell much difference. Likewise, I usually use flour but have used cornstarch and couldn’t tell much difference.

Filed Under: Halloween / Fall, Holiday Recipes, Pie Tagged With: ,

Pumpkin Spice Marshmallows

October 7, 2021 by

Sometimes it doesn’t make much sense to make something homemade versus buying it pre made.
Marshmallows is NOT one of those things. Don’t get me wrong, I keep a bag of marshmallows in my pantry for some recipes. But homemade marshmallows are so much better that there really isn’t a comparison in my opinion.
My youngest describes them as “so fluffy it’s like eating a cloud”.
This is an easy adaption from my regular marshmallows I’ve made a million times.

I don’t keep homemade marshmallows around year round, but I do make a batch on occasion for a treat and more often in the fall and winter for hot cocoa season.

When we saw some pumpkin marshmallows in the store the other day I knew we needed to make some homemade ourselves. Adding a little pumpkin puree and a plethora of spices make them the perfect addition to hot cocoa (especially Mexican hot cocoa!) If you don’t have the spices I used but have pumpkin pie spice you could use that instead, and I went a little heavy on the spices, which is just how we like them!

Homemade marshmallows will tend to soak up the cornstarch/ powdered sugar coating so if you want to keep them for longer than a few days I like to dip them in chocolate or candy coating. They will keep for weeks this way. This jar is going on the hot cocoa bar but I suspect it will be empty soon!

Filed Under: Candy / Confections, Halloween / Fall, Pumpkin Tagged With: , ,

Chocolate Chip Pumpkin Bread

November 13, 2011 by
 
I don’t usually post on weekends, but I just had to get out one last pumpkin recipe. : )
And then, I PROMISE I will not be posting pumpkin recipes for a good while.
This bread is perfect for these blustery days (as pooh says) and while it freezes well, ours didn’t have much of a chance to make it to the freezer.  It’s a little dense but still very moist, and I love the combination of pumpkin and chocolate.  I think next time I’ll try using mini chocolate chips so they’ll be a little more evenly dispersed.  But either way, this one’s a winner!
 
PUMPKIN CHOCOLATE CHIP BREAD
 
2 1/2 cups flour
1 cup whole wheat flour
3 cups sugar
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt
15 oz (about 1 3/4 cups) pumpkin puree
1 cup oil, canola or vegetable
4 eggs
2/3 cup water
1 cup semi-sweet chocolate chips
 
Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl.
In another bowl, whisk together pumpkin, oil, eggs, and water until well combined.
Stir wet mix into dry mixture, just until combined.  Stir in chocolate chips.
Divide batter between two greased 9 by 5 loaf pans.
Bake at 350 degrees for about 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
Let cool in pan about 10 minutes, then transfer to a wire rack to cool completely before slicing.
 
Recipe source: Mel’s Kitchen Cafe
Filed Under: Bread, Quick & Muffins, Pumpkin Tagged With: , ,

PUMPKIN GNOCCHI WITH MUSHROOM CREAM SAUCE

October 20, 2011 by
 
When I saw this recipe I knew I had to make it.  I love making gnocchi, and pumpkin gnocchi was too intriguing to pass on.   I’ve included some step by step pictures so hopefully no one feels intimidated if they haven’t made it before.  Gnocchi really is incredibly quick and easy to make, easy enough so that kids can even help as well. 
The pumpkin flavor in these aren’t overwhelming, but just right to me.  We loved the combination with the mushrooms in the sauce and fresh chives.  Although, next time I think I’ll leave off the chives and instead add some thyme to the mushrooms when they’re cooking. 
 Happy Fall! : )
 
PUMPKIN GNOCCHI WITH MUSHROOM CREAM SAUCE
 
FOR THE GNOCCHI:
15 oz pumpkin puree
2 1/2 cups flour (plus more if needed)
1 T salt
1 tsp freshly ground nutmeg
1 cup freshly grated Parmesan
 
FOR THE SAUCE:
2 T unsalted butter
2 shallots, finely chopped
8 oz mushrooms, sliced
1 cup chicken stock
1 cup heavy cream
1/2 cup grated Parmesan
salt and pepper to taste
2 T fresh chives, chopped
 
Make the gnocchi: In a large shallow bowl mix the flour, salt, and nutmeg.
Make a well in the center and add the pumpkin and Parmesan to well. 
 Using a fork to stir, start incorporating the flour to the pumpkin and cheese.
 Mix until dough gathers, then knead until smooth, about 3-5 minutes.  Add extra flour if needed.
Dough should be very soft and moist, but not too sticky, or too dry.
 Divide dough into 6 pieces. On a lightly foured counter, roll each piece into a rope about 3/4 inch thick. 
 Cut into half inch pieces and set out on lightly floured tray and cover with a tea towel.
(TO FREEZE: At this point you can lay single layer on a baking sheet or tray in the freezer and after frozen, about an hour or two, put all together in a zip lock in the freezer. Boil straight from freezer.)
 
Bring a medium to large pot of salted water to a boil and add a couple hand fulls of gnocchi at a time. Boil for about 4 minutes.  Drain.
 
Make the sauce: (I like to make this while I’m waiting for the water to boil for the gnocchi, so it has time to thicken).  Melt the butter in a large skillet over medium high heat.
Add the mushrooms and shallots, saute for a few minutes.
Add chicken stock, cream, and Parmesan.  Let cook until thickened.  Toss with gnocchi and top with chives. 

Recipe Source: Gnocchi adapted from Martha Stewart, sauce by My Stained Apron
 
Filed Under: Freezer, Pasta, Pumpkin, Sauces / Condiments Tagged With: , , ,

Pumpkin Cranberry Muffins

November 22, 2010 by
 
This is why I LOVE when friends share recipes. You get recipes you know will turn out well, no tweaking required.  I’ve had this one for years, a friend shared it with me and it didn’t take long for me to try it out.  And it’s made appearances fairly often in our house since, especially in the fall.  These muffins are super moist and I love anything with dried cranberries.  I store dried cranberries in the freezer all our dried fruit, actually.  Along with all nuts and seeds.  They keep much longer.  One of my favorite snacks is dried cranberries straight from the freezer. (Try it, you’ll see what I mean!)  And make these muffins soon, it’s the perfect season to enjoy them!
 
PUMPKIN CRANBERRY MUFFINS
1 cup flour
1 cup whole wheat flour
1 cup sugar
1 cup chopped walnuts or pecans, optional
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
4 eggs
15 oz can pure pumpkin
1/2 cup canola oil
1/4 cup milk
1 cup dried cranberries
 
Whisk together flours, sugar, nuts, baking powder, cinnamon, baking soda, and salt in a large bowl.
In another bowl, mix together the eggs, pumpkin, canola oil, and milk.
Add to the dry mixture along with the cranberries and stir together just till combined.
Spray 18 standard or 12 large muffin cups with cooking spray and spoon in the batter.
Bake for about 20 minutes (25 for large muffins) at 350 degrees.
 
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Filed Under: Bread, Quick & Muffins, Pumpkin Tagged With: , , ,