Pumpkin Pie From Scratch

It’s time for the holidays; and Pumpkin Pie is a perfect dessert for either Thanksgiving or Christmas.

It is also as good as any pie for any special occasion. This recipe is ‘from scratch’ because I link to one of my posts explaining how to make the pumpkin puree from scratch instead of using store-bought canned pumpkin.

pumpkin-pie-main

 

Ingredients:

14 oz of Pumpkin Puree   (See my post on how to make pumpkin puree from scratch!)

1 (14oz) can sweetened condensed milk

2 large eggs + 1 egg yolk

1 ½ teaspoons cinnamon

½ teaspoon pumpkin spice

¼ teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon salt

1 (9-inch) unbaked pie crust

 

NOTE:

If you really must, then you can use 1 can of canned, pre-made, factory-processed pumpkin.

 

DIRECTIONS:

If you want to make your own pureed pumpkin, follow my instructions here. If not, then just buy a can of pumpkin and continue:

Set oven temperature to 425 degrees.

In a small bowl whisk together the spices and salt. In a large bowl, beat together pureed pumpkin, sweetened condensed milk, and eggs. Then dump in the spices, and stir in well.

Pour mixture into an unbaked pie crust, and bake in preheated oven for about 10 minutes. Then set oven temp to 350, and bake for another 45 minutes, or until an inserted knife comes out clean.

Remove from oven, and rest for an hour or so, then place in fridge, and cool for another 6 hours until cold.

Serve with whipped cream.

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Holiday Molasses Cookies

These Molasses Cookies are perfect out of the oven–crispy, chewy, and full of flavor. Perfect the Holidays. Use this for Molasses Cookie Ice Cream Sandwiches, in my instructables post: Molasses Cookie Ice Cream Sandwiches Have fun baking!

molasses-cookies-main

Ingredients

(makes roughly 2 1/2 dozen)

1/2 cup salted butter, melted

1/2 cup coconut oil, melted

1 pkg. instant coffee granules

1 cup sugar

1 egg

½ cup molasses

2 tsp. cinnamon

¾ tsp. salt

1 ½ tsp. baking soda

1 tsp. ground cloves

1 tsp. ground ginger

3 cups flour

 

DIRECTIONS:

Preheat Oven to 350 degrees Fahrenheit.

In stand mixer, whip butter and sugar together until creamy. Add egg until incorporated. Then add the Molasses.

In a separate bowl, mix together dry ingredients: cinnamon, baking soda, cloves, ginger, salt, and flour.

Pour dry ingredients into wet ingredients in the stand mixer. Mix until smooth.

Pour some white sugar into a shallow bowl. Form dough into 1 inch balls, and roll in sugar until coated.

Place sugar-coated balls on ungreased baking sheet, and bake in preheated oven (350 degrees F) for 10 minutes. Let cool on stove top for a few minutes before serving.

 

molasses-cookies-balls

 

Egg Omelettes Recipe

Omelettes make the perfect healthy breakfast, as they contain protein in the form of eggs, and nutritious fillings of your choice, wrapped inside.

Omelettes are actually not as hard to make as many think. In this post, I’ll be presenting a simple recipe and method for making omelettes.

egg-omletts

Ingredients: (serves 2)

4 eggs

Sprinkle of Salt

Sprinkle of Pepper

1 tablespoon water

1 tablespoon cold cubed butter (optional)

1/4 cup diced ham (optional)

1/4 cup shredded cheese

2 tablespoons diced bell-pepper (optional)

 

DIRECTIONS:

First, dice your slices of ham into thin little bits.

Then shred your cheese.

And lastly, dice the (frozen, or really cold) butter.

First, dump your eggs into a medium sized bowl. Sprinkle in the salt and pepper, and pour in the tablespoon of water.

Melt butter over medium heat on a nonstick pan.

Beat your eggs thoroughly, about 10 seconds.

Add the cubed butter to the egg mixture, and whip for another 15 seconds on high.

Pour the egg butter mixture into the heated pan, and let it spread across the pan, and cook for 10 seconds.

Then push a bit of the side of the circle towards the center, and let raw mixture fill it’s place. Use a nonstick spatula for this.

Keep going around the circumference of the egg mixture in the pan, pushing towards the center, and letting the uncooked egg slid into its place. Soon you’ll have a mostly cooked circle of egg.

Sprinkle the ham, shredded cheese, and optional bell pepper over one half of the egg circle.

Carefully fold the unfilled layer over your fillings, as shown.

Grasp the handle of the skillet, and flip the omelette out onto a plate to serve.

Serve fresh and warm.

For step by step pictures, see my original recipe post on instructables.

omelettes-filling
Sprinkle on the filling.

RECIPE REVIEW: Pumpkin Bread from “Once Upon a Chef”

Instead of posting one of my own recipes, I decided to review a recipe from another food blog; so this post is a Recipe Review from the food website: ‘Once Upon a Chef’, with its recipe for Pumpkin Bread.

SUMMARY:

First, I made this pumpkin bread, and it was a very good pumpkin bread. I would recommend you make it. It is a quick, easy, and pleasing recipe for fall, and if you don’t want to used the canned pumpkin, just buy a sugar pumpkin, and see my instructions on how to make pumpkin puree.

pumpkin bread main #2.jpg

METHOD:

This pumpkin bread is as quick and easy to make as cookies. It starts with the sugar and butter; then the eggs, whipping until fluffy; then the pumpkin puree, then the dry ingredients. Then you simply pop it into the oven–the only thing being that it takes approximately 65 minutes to bake at the relatively low temperature of 325 degrees, insuring a burn-free soft bread.

Also, I really like that the recipe calls to butter and flour the bread pans (and I highly recommend it, too) because it makes the bread so much easier to come out of the pan. This goes especially for cakes, as well. It makes a lot of difference.

The pumpkin bread was very soft, with a great pumpkin flavor.

CHANGES:

The only thing I did differently was to reduce the amount of sugar (something I do with all my desserts, now). In my experience, even if you reduce the sugar by a third, you may never notice a difference at all. And, it is automatically much healthier for all that.

I used homemade pumpkin puree instead of canned pumpkin. Homemade pumpkin puree is good if you want it fresh and healthy, and canned pumpkin is good if you like saving yourself time in the kitchen.


 

So, overall,it was an awesome recipe, and I recommend it to anyone who likes baking and making seasonal treats; and anyone who is looking for a great pumpkin bread recipe, most of all.

Thanks for stopping by, and be sure to check out this Pumpkin Bread Recipe from Once Upon a Chef!

 

 

Homemade Pumpkin Puree

If you don’t want to use the store-bought canned pumpkin, then homemade pumpkin puree is the way to go. The only ingredient you’ll need: 1 sugar pumpkin, which equals approximately one 15 oz can of pumpkin puree.

The Sugar Pumpkin:

1-sugar-pumpkin

INGREDIENT:

1 sugar pumpkin

 

DIRECTIONS:

Preheat oven to 375 degrees. Cut off the stem, then cut the pumpkin in half, and scrape out all the seeds and strings, reserving them if you plan on roasting the seeds. Cut the halves again into half, so that you have four pieces of pumpkin.

Place all the quarters of the pumpkin face down on a baking sheet, cover with foil, and bake in preheated oven for about an hour and a half, until tender.

Scrape the tender meat off the rind, and place in a high speed blender, or food processor. I used a Vitamix, which works really well. Puree until completely smooth, and no chunks are found.

Now you’re ready to use this your next fall recipe! Pumpkin pie, pumpkin bread, pumpkin roll, pumpkin soup, etc….

Use 1 sugar pumpkin worth of puree PER 15oz can of pumpkin.

 

Quartered and scraped pumpkin

pumpkin quartered.jpg

 

 

Mini Hamburger Sliders

These mini sliders make a great side dish for parties/potlucks/dinners, etc.

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Ingredients: (makes 16 sliders)

2 lbs. Ground beef

16 mini slices cheddar cheese

16 small leaves romaine lettuce

16 small slices of tomato

1 egg

16 mini burger buns

For sauce:

½ cup mayonnaise

⅛ cup mustard

1 tablespoon sweet relish

1 teaspoon lemon juice

For Seasoning:

3 teaspoons Montreal Steak Seasoning

1 teaspoon Seasoned Salt

Additional Things:

Ketchup

Mustard

Butter for Griddle

 

DIRECTIONS:

Break up with ground beef in a large bowl. Dump in the egg, and mix it completely in to the beef with your hands.

Shape beef into 16 even balls, and then shape into little patties.

Prepare the slices of cheddar, lettuce, and tomato on a serving platter.

For the seasoning, in a small bowl combine steak seasoning and seasoned salt.

For sauce, stir mayonnaise, mustard, sweet relish, and lemon juice in a small bowl for the sauce.

Preheat the grill, and place a cast iron flat griddle over it. Or, you can preheat a flat surface over your stove for the burgers.

When ready to grill patties, take the patties, seasoning, and cheddar cheese out with you to the grill. Spread butter over the hot surface.

Then place down burgers, and press with a burger press, or a dinner plate. But if your patties are already flat enough, you don’t need to press them.

Sprinkle patties with the seasoning.

Let grill on this one side for a minute or so.

After the first side is cooked, flip patties, and sprinkle the cooked sides with more seasoning. Place a piece of cheese over each patty.

When done grilling, take patties off the grill, and on a plate. Cover with aluminum foil.

As you can only probably grill 8 at a time, when you take off the 8, then grill the next 8 patties.

To prepare sliders, place bottom burger bun down.

Spread a small amount of sauce over it.

Then lettuce, then patty with cheese.

Then place tomato on, then ketchup and mustard.

Finally, cap it with the top burger bun, and secure everything with a long party toothpick.

Do this process to the rest of the burgers.

Serve warm.

 

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