It’s time for the Holidays! And with the holidays comes all sorts of fun baking in the kitchen. This recipe is one of those fun festive things to make for either Halloween or Thanksgiving, with customization options for how to decorate with candy corn or other things.
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.
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.
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!
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.
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.
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!
Michael's Test Kitchen 