Streusel-Topped Pumpkin Pie

Making this pie, I felt like a Pintrest meme.  Messy bun, yoga pants and a love of all things pumpkin.  There has to be a white girl joke in there somewhere.

I’m not sure where this recipe came from, looks like it was cut off the back of a box.

No substitutions were made.

Pie:
1 refrigerated pie crust
15 oz pumpkin puree
12 oz evaporated milk
1/2 c sugar
2 eggs, slightly beaten
1 1/2 tsp pumpkin pie spice
1/4 tsp salt

Streusel:
1/4 c packed brown sugar
2 tblsp all-purpose flour
2 tblsp butter
1/2 c chopped pecans

Heat oven to 425 degrees.  Place crust into a pie plate.  In a large bowl, mix filling ingredients until well blended.  Pour into crust-lined pie plate.

Bake 15 minutes.  Reduce oven temperature to 350 degrees; bake 15 minutes.  Meanwhile, in a small bowl, mix streusel ingredients.

Sprinkle streusel over pumpkin filling.  Bake 15 to 20 minutes longer or until knife inserted in center come out clean.  Cool completely, about 1 hour.

Thanksgiving isn’t the ONLY time to enjoy pumpkin pie!  And the streusel topping is perfect.  Next time I’ll double the amount of streusel, so it covers the top of the pie completely.  I’d also use sweetened condensed milk instead of the evaporated milk, just to add a little sweetness.

Pumpkin Ice Cream

I received the replacement bowl for my ice cream maker in record time.  I was told it would take 2 – 4 weeks, and it only took about 5 days!  But then I got so busy with other things, ice cream got put towards the bottom of the list.  Then Fall came and the need for all things pumpkin.

This recipe is from the Kitchenaid booklet which came with the ice cream maker.

Substitution made, noted below.

1 1/2 c light cream – I used half and half
6 egg yolks
1/4 c sugar
1/2 tsp vanilla
3/4 tsp pumpkin pie spice
1 1/2 c heavy cream
1 1/2 c canned solid pack pumpkin

Scald cream in a heavy saucepan.  Whisk yolks, sugar, and vanilla in a medium bowl.  Gradually whisk in the cream, add the spice.  Return to saucepan and stir over med-low heat until mixture thickens, about 10 minutes; do not boil.  Remove from heat.  Whisk in the heavy cream and the pumpkin.  Strain into bowl.  Refrigerate until well chilled.

When the mixture has completely cooled, freeze according to your manufacturers instructions for your ice cream maker.

This tastes just like pumpkin pie.  I would love to have some little pie shells to serve this in!  But as the weather cools, I’m sure we’ll be relying more on baked goods to satisfy our sweet tooth.

Spiced Pumpkin Cake

Fall is finally here!!  Bring on the pumpkin!  Long walks in the falling leaves!  Bring on the sweaters and boots!

This recipe is from Real Simple, November 2010.

Substitutions made, noted below.

1 c (2 sticks) unsalted butter, at room temp, plus more for the pan
3 c all-purpose flour, spooned and leveled, plus more for the pan
– I used Bakers Joy spray on the pan instead of butter and flour
5 tsp pumpkin pie spice
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp kosher salt
1 1/2 c granulated sugar
3 large eggs
1 15 oz can pumpkin puree (1 1/2 c)
1/2 c whole milk – I used 2%
1/4 c molasses
1 1/4 c confectioners’ sugar
2 tblsp fresh lemon juice – I used milk and a splash of vanilla

Heat oven to 350 degrees.  Butter and flour a 12 cup Bundt pan.

In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt.

Using an electric mixer, beat the butter and granulated sugar on med-high until fluffy, 2 to 3 minutes.  Beat in the eggs, one at a time.  Beat in the pumpkin puree, milk and molasses (the mixture may appear curdled).  It totally will.  Reduce the mixer speed to low; gradually add the flour mixture and mix until just combined (do not overmix).

Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes, then invert onto a wire rack to cool completely.

In a bowl, whisk together the confectioners’ sugar and lemon juice until smooth.  Drizzle over the cake.  Let set before serving.

Ah Pumpkin.  Fall and pumpkin go hand in hand.  This cake is the perfect taste of fall.

Pumpkin-Honey Beer Quick Bread

There was this one week where I made two pumpkin dump cakes for two different parties, and still wanted more pumpkin.

This recipe is from Cooking Light, November 2008.

I altered slightly, noted below.

Pumpkin-Honey Beer Quick Bread

14.6 oz all purpose flour (about 3 1/4 c)
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2c water
1/3c ground flaxseed
2 1/2c sugar
2/3c canola oil
2/3c honey beer (at room temperature) – I used Heineken instead
1/2c egg substitute – I didn’t have any egg subs, so I added 2 more eggs
2 large eggs
1 15oz can pumpkin
Cooking Spray

Preheat oven to 350 degrees.

Weigh or lightly spoon flour into dry measuring cups; level with a knife.  Combine flour, salt, and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk.

Combine 1/2c water and flaxseed.

Place sugar and next 4 ingredients (through eggs) in a large bowl; beat with a mixer at med-high speed until well blended.  Add flaxseed mixture and pumpkin; beat at low speed until just blended.  Add flour mixture; beat just until combined.

Divide batter between 2 (9×5 – inch) loaf pans coated with cooking spray.  Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

Cool 10 minutes in the pan on a wire rack; remove from pans.  Cool completely on wire rack.

This bread is GOOD.  Somehow the top comes out with a slight crust, and is wonderful warm with some butter.  However, this bread made a giant mess of my kitchen, which I didn’t like, my counters still feel like there’s a fine mist of flour everywhere.  When I make this again, I WILL NOT use my mixer.  The wet ingredients went flying, as did the flour and dry ingredients.  Save the mess, mix this one by hand.