Nothing says Fall like a good pumpkin recipe! As long as I can remember, this is the recipe that my mom has always used for her pumpkin pie. This recipe comes just in time for your Thanksgiving get-together.
- 2 – 9inch pie shells (I used the traditional size. If using the deep crust this will only yield one pie)
- 3/4 cup sugar
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp salt
- 1/4 tsp cloves
- 2 eggs
- 1 can of pumpkin
- 12oz of evaporated milk
Preheat oven to 425. Mix together spices and sugar and set aside. In a separate bowl, mix pumpkin and eggs with electric mixer. Slowly add in sugar/spice mixture. Once combined stir in evaporate milk until incorporated.
Once combined, pour evenly into two pie shells. Bake at 425 for 15 minutes and then reduce heat to 350 and continue to bake an additional 45 minutes or so. A knife should be inserted into the middle and come out clean once pies are done.
Happy Monday! Today I am linking up with Erika and Andrea to share my favorite fall finds under $50.
- Marshmellow Fireside Candle $22.50
- German Glitter Pumpkin $15.50 + free shipping (today only)
- Dip Dye Maternity Sweater $39.98
- Plaid Blanket Scarf $19.99 + free shipping on $25+
Oatmeal Chocolate-Chip Pumpkin Cookies.. whew, that’s a mouth full! I saw this recipe and knew it would be something we would enjoy. Pumpkin, oatmeal, and chocolate. Need I say more?!
- 1 egg
- 1 cup pumpkin (I used Libbys)
- 3tsp baking powered
- 2 cups flour (I used AP)
- 1 cup brown sugar
- 1 cup sugar
- 1 cup butter (softened)
- 1 cup chocolate chips
- 1/2 white chocolate chips (I will omit next time)
- 2 cups oatmeal
- 1.5 tablespoon vanilla flavoring
- 1 teaspoon cinnamon
- 2.5 teaspoon pumpkin pie spice
Preheat oven to 350. Line cookie sheets with wax paper. Set aside. Whisk together flour, baking powder, and spices. Set aside. In mixer, combine butter and sugars until creamed. Slowly add pumpkin, egg and vanilla. Mix until combined. Slowly add the flour mixture and mix until combined. Remove from mixer. Stir in your oats. Once combined, stir in chocolate and white chips. Mixture will be thick. Drop rounded teaspoon of dough onto wax paper about 1 inch apart. Bake for 15 minutes or until light brown. Cookies will set while cooling.
tip: These cookies are rich! Next time, I will omit the white chocolate chips and make with only the chocolate chips.
Last week as I was grocery shopping, I grabbed 3 cans of pumpkin. I had originally planned to make a pumpkin bread, but after I saw this pin on Pinterest, the words cream cheese hit me and my mind was quickly changed! If you like pumpkin and cream cheese then these are for you!! I used this recipe with a few minor changes.
- 8oz cream cheese
- 1 1/4 cup of sugar divided
- 2 eggs
- 2/3 teaspoon vanilla flavoring
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1/3 cup vegetable oil
- 1 cup all purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
Preheat oven to 350. Line 9×13 baking dish with parchment paper and spray with non-stick cooking spray. Set aside.
In a stand mixer, combine pumpkin, 1 cup sugar, 1 egg, and vegetable oil. Mix until combined. Stir in flour, spices, baking powder, and salt. Mix until combined. Pour into baking dish and spread to cover entire pan.
Using a hand mixer, combine cream cheese, 1 egg, vanilla, and 1/4 cup of sugar. Once smooth, add spoons of filling onto prepared pumpkin batter. Use the back of a spoon to smooth out. Add chopped pecans.
Bake for 25 minutes or until a toothpick inserted into the middle comes out clean. Cool and cut into squares.