Pumpkin Praline Pie

Think pecan pie meets pumpkin pie.  Do you know what happens when they meet.  LOVE.  This recipe is a bit involved and to be honest I think the pie would be tasty even if you didn't follow all the persnickety steps.  But my crust was flaky and  it was not soggy, even after being in the fridge for 3 days so I'll let you decide if you need to go to all the work.  The pie itself was smooth with a crunchy sweet topping that made you want more.  Too bad I had to take for Thanksgiving so I couldn't eat all myself.  Just kidding.  I love sharing, that's why I am typing this right now.  Make sure you read all the way through the instructions before you begin.  I hope you like it too.
 

Pumpkin-Praline Pie

Prep Time: 30 minutes + chilling
Cook Time: 85 minutes
Yield: 8-10 servings

Ingredients:

1 (9-inch) pie shell, chilled in pie plate for 30 minutes
 

Pumpkin Filling:

1 (15 oz.) can pumpkin puree
¾ c. packed dark brown sugar
2 t. ground cinnamon
1 t. ground ginger
½ t. ground allspice
Pinch ground cloves
½ t. salt
1 c. evaporated milk
3 large eggs
2 t. vanilla extract

Praline Topping:

1 c. finely chopped pecans
1 t. vanilla extract
2 t. granulated sugar
2 t. dark corn syrup
½ c. packed dark brown sugar
Pinch salt
Directions:
1.      For the pie shell: Adjust oven rack to middle position and heat oven to 350°.  Line pie shell with foil, cover with 2 c. pie weights (pennies or dried beans are fine, too), and bake until dough under foil dries out, 20-25 minutes.  Remove foil and weights, poke crust several times with fork, and continue to bake until firmly set and lightly browned, 10 to 15 minutes.  Remove pie shell from oven (keep oven on) and set aside.  (Shell can be cooled, wrapped tightly in plastic, and stored at room temperature for 1 day.)

2.      For the filling: Puree pumpkin, brown sugar, spices, and salt in food processor until smooth, about 1 minute.  Cook mixture in large saucepan over medium-high heat until sputtering and thickened, about 4 minutes, and remove from heat.  Meanwhile, put pie shell back in oven to warm. 

 3.      Whisk evaporated milk into pumpkin mixture, then whisk in eggs and vanilla.  Pour filling into warmed pie shell and bake until filling is puffed and cracked around edges and center barely jiggles when pie is shaken, about 35 minutes.

4.      For the topping; While pie is baking, toss pecan, brown sugar, and salt in bowl.  Add corn syrup and vanilla, using fingers to ensure that ingredients are well blended. 

5.      Scatter topping evenly over puffed filling and sprinkle with granulated sugar.  Bake until pecans are fragrant and topping is bubbling around edges, about 10 minutes.  Cool pie completely on wire rack, at least 2 hours.  (Pie can be refrigerated for up to 2 days.)  Serve pie at room temperature. 

 (This recipe originally came from www.cookscountry.com )

Spicy Pumpkin Cake with Chocolate Chunks

It's still the season of pumpkin.  So I thought I'd share another pumpkin recipe. This cake is moist and I loved the fact that it started with a cake mix.  I also pretty much love anything with cream cheese and chocolate.  So this one's a winner.  I hope you like it too.

Spicy Pumpkin Cake with Chocolate Chunks

Prep Time:  15 minutes

Cook Time: 40-45 minutes plus cooling

Yield: 16 slices

Ingredients:
1 pkg. Spice cake mix
1 pkg. (8 oz.) cream cheese, softened, divided
1 c. canned pumpkin
1 t. ground cinnamon
½ t. ground ginger
6 squares semi-sweet baking chocolate, coarsely chopped
½ c. thawed Cool Whip (I use real whipped cream)
2 T. sugar
Directions: Preheat oven to 350°.  Prepare cake mix as directed package, reducing water to ½ c. and increasing oil to ½ c. Add half of the cream cheese, the pumpkin, cinnamon and ginger.  Beat on medium speed until well-blended.  Stir in chopped chocolate.  Pour into greased 12 c. fluted tube pan or 10-inch tube pan.  Bake 40-45 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes.  Remove from pan; cool completely on wire rack.  Mix remaining cream cheese, whipped topping and sugar until well-blended.  Spread on top of cooled cake.  Cut into 16 slices.  (You can substitute the spice cake mix for a yellow cake mix.)

Pumpkin Pancakes with Hot Cider Syrup

So I was picking up my kids today from a friends' house on Monday and while admiring her freshly baked pumpkin pies she informed me that yesterday was the official start of pumpkin season.  Apparently, in her house, pumpkin season lasts until the new year.  As her husband added, “Pumpkin pie is too good to only eat on Thanksgiving.”  I couldn't agree more.  So in order to celebrate the beginning of pumpkin season here is a different twist on pancakes.  My mom started making these sometime when I was in college.  They fill the kitchen with the yummy aromas of fall.  The idea of them makes me fill warm and cozy.  Take note that the syrup needs to cook for 20-25 minutes and then stand for 30 minutes before serving.  Maybe my friends can add these to their pumpkin recipe collection!

Pumpkin Pancakes with Hot Cider Syrup

Prep Time: 15 minutes
Cook Time: Syrup – 20-25 minutes plus 30 minute standing time -Pancakes about 5 minutes per batch
Yield: 15 pancakes (1 cup syrup)

Ingredients:

SYRUP:
¾ c. apple cider or juice
½ c. corn syrup
½ t. lemon juice
½ c. packed brown sugar
2 T. butter or margarine
1/8 t. each cinnamon and nutmeg

PANCAKES:

1 c. flour
2 t. baking powder
½ t. cinnamon
1 c. milk
2 T. vegetable oil
1 T. sugar
½ t. salt
2 eggs, separated
½ c. canned pumpkin
Directions: Combine the syrup ingredients.  Bring to a boil over medium heat, stirring occasionally.  Reduce heat; simmer, uncovered, for 20-25 minutes, or until slightly thickened.  Let stand for 30 minutes before 30 minutes before serving.  For pancakes, combine the dry ingredients in a bowl.  In another bowl, whisk the egg yolks, milk, pumpkin and oil.  Stir into dry ingredients just until moistened.  In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.  Pour batter by ¼ cupfuls onto a hot greased griddle.  Turn when bubbles form on top of pancakes.  Cook until second side is golden brown.  Serve with syrup.  

Apple Pumpkin Muffins

Muffins in general are some of my favorite foods.  I love all the possibilities that a muffin offers.  They lend themselves to blend perfectly into any season and almost every meal.  And unlike bread they require no rising and they bake faster (although these take a bit longer than most muffins because the apples have to cook), which is just what I need when I am in a hurry, which seems like I always am.  I make muffins a lot!  These tasty morsels have been one of my two favorite muffins of all time.  They are lovely for fall with a soup or salad.  Warm out of the oven is best, but you can eat them with a glass of juice or a mug of hot chocolate as well.  The streusel topping makes a lot so you don't have to be stingy.  Enjoy!
 

Apple Pumpkin Muffins

Prep Time:  20 minutes

Cook Time: 30-40 minutes
Yield: 22 to 24 muffins
Family Friendliness:  We all love them!

Ingredients:
2½ c. flour
2 c. sugar
1 T. pumpkin pie spice
1 t. soda
½ t. salt
2 eggs, lightly beaten
1 c. pumpkin
½ c. vegetable oil
2 c. peeled, finely chopped apples (I've actually stopped peeling mine.  I do not like peeling apples and I can't tell that it matters.)
Directions: Combine first five ingredients in bowl.  Set aside.  Combine egg, pumpkin, and vegetable oil.  Add to dry ingredients.  Stir in apples.  Fill muffin cups ¾ full.  Top with streusel topping.  Bake at 350° for 30-40 minutes.
STREUSEL TOPPING: 2 T. flour, ¼ c. sugar, ½ t. cinnamon, 4 t. (NOTE: teaspoon, not tablespoon) butter or margarine.  Cut butter into dry ingredients.  Sprinkle on muffins.

*Tip for making quick breads, including muffins:  They should always be stirred by hand and stirred as little as possible.  If you stir them too much they will not be as soft and you will incorporate too much air in the batter causing holes and what my practical homemaking teacher used to call “chimney tops,” a pointed top that allows steam to escape and we don't want that.