Crustless Pumpkin Pie

I first enjoyed a crustless pumpkin pie on our last Thanksgiving in Florida.  I'd never heard of it until my girlfriend, Michelle, brought it to our Thanksgiving dinner.

This year I'm in charge of making the pumpkin pie to bring to the neighbors'.  It's a small gathering, so I only need to bring one pie, and the thought of making an entire batch of crust that will likely go unused is just a waste.  (And I am not a fan or store-bought crust!)  So here I am, trying out the crustless pumpkin pie.

1 can (15 oz.) pumpkin purée
1 can (12 oz.) evaporated milk
3 eggs
½ tsp. salt
3 tsp. pumpkin pie spice
1 tsp. vanilla
2/3 cup powdered sugar

1. Combine all ingredients and beat until smooth.

2. Pour into a 9" sprayed pie pan.

3. Bake at 4oo° for 15 minutes, then at 325° for 2 hours, or until a knife is inserted in center and comes out clean.

What I liked about the crustless pie:
It's a whole lotta pumpkin and a lot easier to make when you don't have to roll out a crust!


The advantage of a crust-free pie:
Your calorie intake is significantly lower without the flaky bedding!


While I enjoyed this pie and it tasted almost as good as its crusted cousin, it just isn't the same without Grandma's special recipe for flaky goodness.  It was a big hit with our neighbor, Olivia, who isn't a fan of the crust to begin with.  I'm giving this 4 out of 5 pumpkins; although it is good, it doesn't quite live up to the original.

Harvest Pumpkin Scones

These went over well at school today, a hit with the staff, and a big hit with my little Lauren!

2 ¾ cups flour
1/3 cup sugar
1 Tbsp. baking powder
¾ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
¼ tsp. ground allspice
½ cup cold butter
1 cup cinnamon chips or chocolate chips
⅔ cup pumpkin purée
2 large eggs
cinnamon and sugar to sprinkle on top (optional)
coarse white sparkling sugar on top (optional)

1. In a large mixing bowl, whisk together flour, sugar, baking powder, salt and spices.

2. Work in butter just until the mixture is unevenly crumbly; it's okay for some larger chunks of butter to remain unincorporated.

3. Stir in chips.

4. In a separate mixing bowl, whisk together pumpkin purée and eggs until smooth.

5. Add the pumpkin/egg mixture to the dry ingredients and stir until all is moistened and holds together.

6. Line a baking sheet with parchment and sprinkle with flour to allow the scones to come off easily after baking.

7. Scrape the dough onto the floured parchment or pan, and divide it in half.  Round each into a 5" circle; circle should be about ¾" thick.

8. Brush each circle with milk, and sprinkle with cinnamon and sugar mix, and/or coarse white sparkling sugar, if desired.

9. Using a knife that you run through cold water, slice each circle into 8 wedges.

10. Carefully pull the wedges away from the center to separate them just a bit, about ½" space between them.

11. For the best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered.  While the scones are chilling, preheat the oven to 425°.

12. Bake scones for 22-25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs.

13. Remove the scones from the oven, and serve warm.  Wrap leftovers airtight and store at room temperature.  Reheat briefly in microwave if desired.

Yields 16 scones.

These go best with:
Milk!  Lauren loved hers with milk, but they would also be great paired with coffee, tea, or hot chocolate!

I'm giving these 4 out of 5 pumpkins.  They're a nice autumn morning treat, but for some reason they make me feel like they are missing something.

 

Pumpkin Bread

In the interest of bringing a simple snack to our Christmas card making party on Saturday, I came across this recipe.  As it turns out, the recipe makes two loaves, yielding one for the party, and another as a thank you for our helpful neighbor.

I joked that this wasn't just pumpkin bread, but that it was "amazing" pumpkin bread.... I'd say it held up to its dubbing.

1 can (15 oz.) pumpkin purée
1 ⅔ cups sugar
⅔ cup vegetable oil
2 tsp. vanilla
4 eggs
3 cups flour
½ cup coarsely chopped nuts, I used walnuts
½ cup raisins, if desired
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
½ tsp. baking powder
½ tsp. ground cloves

1. Move oven rack to low position so the tops of pans will be in center of oven.  Heat oven to 350°.  Grease the bottom of 2 loaf pans (greasing only the bottoms of the pans helps form a gently rounded top; if the sides are greased the edges of the loaf may have ridges).

2. Stir together pumpkin, sugar, oil, vanilla, and eggs in a large bowl.  Stir in remaining ingredients.  Pour into loaf pans.

3. Bake 50-60 minutes, or until toothpick inserted in center comes out clean.

4. Cool 10 minutes, tipping pans on their side on a heat-safe cutting board or cooling rack.  Remove from pans and cool completely, about two hours, before slicing.

Wrap tightly and store at room temperature up to four days, or refrigerate up to ten days.

Makes two loaves.

What I like about this pumpkin bread:
It has great flavor; not overpowering, but not bland.

How I varied the recipe:
I omitted the raisins, not knowing whether or not the people eating it would appreciate them.

What I would do different next time:
I had a problem with the sides getting done before the inside, so I had to wrap the edges in aluminum foil after 60 minutes, then bake for another 10 minutes for the center to get done.  Next time I would lower the baking temperature and increase the amount of baking time.

I would also add more nuts.  There were just enough nuts to know they were in there, but with at least 1 full cup it would be consistently appealing.

This pumpkin bread would be fun as:
Mini loaves for gifts or individual snacks.  The girls loved this recipe and would have gotten a kick out of getting their own loaves!

This pumpkin bread recipe gets 5 out of 5 pumpkins.  It was moist, delish, easy, and a hit with even the moderate pumpkin enthusiast.

Pretzel Kisses

We decided to make these for some special veterans this Veterans Day.  The idea is another simple, yet tasty treat via preschool.  Lauren's class made it for our open house in October, so she was a pro at putting them together.

pretzels, we used snaps
Hershey Kisses
M&Ms

1. Place pretzels on a cookie sheet.

2. Put one Hershey Kiss in center of pretzel.

3. Bake in 200° oven until melted, about 10 minutes.

4. Press an M&M to the melted center down carefully.

Cool before serving.

We decided to jazz ours up a bit to make them patriotic.  To do so we used only red M&Ms.  We drizzled melted vanilla almond bark over finished cookies, then colored the remaining vanilla almond bark blue with food coloring and drizzled again.

Pumpkin Swirl Brownies

If you're looking for an easy way to mix up your brownies, this is it.  It received rave reviews at Bunco and at school.  I have Betty Crocker to thank for this one.

Filling

3 oz. cream cheese, softened

½ cup pumpkin purée

1 egg

3 Tbsp. sugar

1 tsp. cinnamon

¼ tsp. nutmeg

Brownies

1 box Betty Crocker Walnut Premium Brownie Mix*

¼ cup vegetable oil

¼ cup water

1 egg

1. Heat oven to 350°.  Grease pan (8x8, 9x9 or 11x7).

2. In a small bowl, beat all filling ingredients with an electric mixer on low speed until smooth.  Set aside.

3. Make brownie batter as directed on box, using ¼ cup vegetable oil, ¼ cup water, and 1 egg.  Spread ¾ of the batter in pan.  Spoon filling by tablespoons evenly over batter.  Spoon remaining brownie batter over filling.  Cut through batter several times with knife for marbled design.

4. Bake 40-45 minutes or until toothpick inserted into center comes out almost clean.  Cool completely.  Cut into desired size squares.

Store in refrigerator.

*This can be made with any brownie mix; stir up your brownies according to the directions on the box or recipe. 

What I liked about these:

The marriage of chocolate and pumpkin is a delicious any-time-of-the-day treat.  The bites of walnuts, divine!

What I would do different:

I didn't have enough time to let these cool completely before serving them last evening.  While they were still good, they were even better cooled, and just as delicious the next day.

What is great about these:

They don't take a lot of time to whip up, and they can be made from things you keep in the fridge and the pantry.  Plus, they're just different enough, making them an even sweeter treat!

I'm giving these brownies 4 out of 5 pumpkins.



Pumpkin Spice Martini

When I started this challenge I didn't know what I'd end up with; I certainly didn't fathom any alcoholic beverages.  But alas, here it is, the Pumpkin Spice Martini.

It only seemed fitting to share this with the wild and crazy Bunco crowd.  Overall it was a hit.  Though be warned, it is strong.... Strong to the light-weight Midwesterner; no match for the European girls!

LeeAnn, thanks for the recipe. Jon, thanks for being our drink-mixer.  You served every drink with class and finesse!

1.5 oz. Captain Morgan Spice Rum

1 oz. Baileys Irish Cream Liqueur with Caramel

3 Tbsp. pumpkin pie filling

Top with whip cream and cinnamon or nutmeg

What I liked about this drink:

It's different.  It has a kick, a big kick, but it's fun in small doses.

What I would do different next time:

The original recipe calls for Godiva Caramel Liqueur.  I couldn't find it anywhere, so I substituted with Baileys.  I think it would taste great with the chocolate undertone!

If you don't want it so strong:

Cut back on the amount of rum and add a splash of milk.



My gal pal, Meg, gave this a definite 5 out of 5 pumpkins (maybe because she had five herself?!) I'm giving it 4 out of 5. It is a powerful seasonal delight, and probably much better with Godiva!

Spider Cookies

This recipe is yet another by way of my coworker, Jan.  Super easy, and super fun to serve up at Halloween!

1--12. oz bag chocolate or carob chips*

8 oz. Chinese noodles

1. Melt chocolate in microwave according to the directions on the package.

2. Stir in Chinese noodles and coat evenly.

3. Spoon cookies in desired sizes onto waxed paper.

4. Chill to set.

*You can also use a mixture of peanut butter and chocolate chips, or butterscotch chips.

Cherry Dessert

This is one I look forward to my aunt making every Christmas.  It's relatively simple to make, and always hits the spot.  I'll be serving it for Book Club tonight.... Thanks, Mary!

Graham Cracker Crust

2½ cups graham cracker crumbs (2 packages of graham crackers)

¼ lb. melted butter (1 stick)

Cherry Topping

8 oz. box Philly Cream Cheese, softened

pinch of salt

1 tsp. vanilla

1 cup powdered sugar

1 pint whipping cream

2 cans cherry pie filling

1. Heat oven to 350°.  Combine graham cracker crumbs with melted butter.  Mix well and press into 9x13" baking pan.  Bake for 10 minutes and let cool.

2. Mix together cream cheese, vanilla, powdered sugar, and salt.

3. Whip whipping cream until it peeks.  Add to cream cheese mixture and blend well.

4. Spread over cooled graham cracker crust and top with cherry pie filling.

Chill before serving.

Pumpkin Meatloaf

Obviously I did not read the recipe well enough when I stumbled upon it.  When I decided to make it tonight I took a double take when I realized I wasn't adding pumpkin purée, I was actually cooking in the pumpkin.  I decided to head back to the internet, and low-and-behold cooking a meatloaf in a pumpkin is all the rage in circles I don't travel in.

It should be called "Meatloaf in a Pumpkin".

{Fresh Out of the Oven}

1 (3-½ to 4 lb.) pumpkin

salt and black pepper, to taste

3 Tbsp. yellow mustard, I used Dijon

2 Tbsp. brown sugar

1 egg

1 Tbsp. Worcestershire sauce

½ tsp. salt, or to taste

1-½ lb. lean ground beef

½ cup fine dry bread crumbs

1. Cut top from pumpkin; discard top.  Remove and discard strings and seeds.

2. Place entire pumpkin, minus its top, in baking dish.  Add about 1 inch hot water to dish around the outside of the pumpkin.  Cover pumpkin and pan with foil.  Bake in a preheated 400° oven for 45 minutes to 1 hour, or until pumpkin is tender, but not falling apart.  Pour off water.

3. Season inside of pumpkin with salt and pepper.  Spread with 1 Tbsp. of mustard and sprinkle with brown sugar.  (Since the pumpkin was still hot from baking this slide right to the bottom.  I decided to use it more as a glaze, swirling it around the interior of the pumpkin, then marinating the meatloaf with it.)

4. Combine remaining 2 Tbsp. mustard, egg, Worcestershire sauce, salt, ground beef and bread crumbs.  Mix well.  Form into a ball and stuff mixture into pumpkin shell, packing down tightly.

5. Return pumpkin to oven and bake, uncovered for 45 minutes to 1 hour, or until pumpkin is tender and meatloaf is cooked.

6. Cut into wedges and serve.

{Geoff, Suspect and Curious}

What I liked about this:

It was fun to try something different, and unconventional.  I liked the Dijon mustard/ brown sugar marinade.

What I thought:

I can't put my finger on it.  We didn't dislike it, but we couldn't quite pinpoint anything unique about it.  Maybe it was the Italian Bread Crumbs.  Or maybe the fact that I ran out of mustard and substituted with Dijon mustard.

What I would do different:

I'd add pumpkin purée to the meatloaf itself.

I think I would also add some puncture holes to the lower end of the pumpkin to allow the juices to escape through the bottom.

What you need to know if you make this:

45 minutes to 1 hour is not long enough to cook this through.  We ended up opening it up, then cooking it longer to cook it thoroughly.

I'm giving this recipe 2 out of 5 pumpkins. It isn't bad, but as I see it, it certainly wasn't worth the time I invested in carving out the pumpkin, then cooking the shell just to pop a meatloaf inside.

Chocolate-Covered Pumpkin Seeds

Geoff LOVED our great pumpkin seed experiment last year.  Lucky for Geoff, this season's pumpkin carving party with the neighbors yielded a mammoth quantity of seeds.  I knew I was in trouble when Geoff returned from the commissary armed with seasonings for experimenting.

This year we added Parmesan and basil, mesquite, BBQ**, and chocolate-covered with craisins to the list.  Geoff's favorite was BBQ, and he was surprised by how much he enjoyed the chocolate; he could have done without the craisins, but I think they add a tasty twist.

Rinse seeds in a colander.

In a pot large enough to accommodate the pumpkin seeds with room to spare, add water & salt. Bring to a boil, then simmer for ten minutes. This will help to remove the remaining pumpkin.

Spread out in a single layer on towels to dry overnight.

In a bowl cover lightly with olive oil*, the amount will depend on the quantity of seeds. A little goes a long way!

Bake in a single layer on a baking sheet @ 350° for anywhere from 20-45 minutes. The time will depend on the quantity of seeds on the pan and the amount of moisture still in the seeds. Stir often, especially as the roasting process is nearing the end. Your pumpkin seeds are roasted to perfection when they are just turning golden brown, and clink like little plastic chips on the pan as you stir them.

Melt chocolate almond bark according to the directions on the package.  The amount you use will depend on the number of pumpkin seeds you plan to coat; I used 4 oz.  Once chocolate is melted, mix in seeds until well-coated.  Spread onto waxed paper.  Sprinkle craisins randomly over seeds.  Melt a small amount of vanilla almond bark and drizzle over top.  Refrigerate.


*Alternatives to olive oil: melted butter, butter flavored Pam, vegetable or canola oils, or whipped egg whites.

**The mesquite and BBQ were made with seasonings Geoff picked up from the spice section of the supermarket.

To see other ideas, and the original Roasted Pumpkin Seeds Recipe: www.feedingthelovelies.blogspot.com/2009/10/roasted-pumpkin-seeds