Posts Tagged ‘pumpkin’

Classic Pumpkin Pie #7daysofpie

A simple, 7- ingredient classic pumpkin pie that will be a hit at your Thanksgiving table! Use your favorite pie crust recipe, or simply roll out one from the frozen food section of your grocery store.

Easy Classic Pumpkin Pie |Pixiedustkitchen.com

It’s day two of #7daysofpie! So I thought I would drop in with a recipe for pumpkin pie. After all, it’s not Thanksgiving without a pumpkin pie! Yeah, you can go buy one. OR, you can make this incredibly simple, 7 ingredient pie that will take you less than 40 minutes. Your choice.

Easy Classic Pumpkin Pie |Pixiedustkitchen.com

I adapted this recipe from my white chocolate pumpkin pie galettes.  The difference? No white chocolate ganache (although I’m sure it would be excellent drizzled on top!), and it’s baked in a full size pie dish so it’s much simpler. Again, for the crust, you can either make your own, or opt to use store bought. I used Pillsbury once again (And no, I am not sponsored by them, I simply love their products and find that their crust tasted significantly better than store brand.), but would have used homemade if I could. I cut leafs and hearts out of the second crust for decoration; feel free to decorate however you please and get creative!

5.0 from 1 reviews
Classic Pumpkin Pie #7daysofpie
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
A simple, 7- ingredient classic pumpkin pie that will be a hit at your Thanksgiving table! Use your favorite pie crust recipe, or simply roll out one from the frozen food section of your grocery store.
Ingredients
  • 1 pie crust
  • 1 15 oz can pure pumpkin (about 1.5-2 cups of pumpkin puree)
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 large egg
  • ½ cup milk
Instructions
  1. Preheat oven to 375˚F.
  2. Prepare pie crust if using homemade. Place one crust into a 9-inch pie pan.
  3. In a large bowl, mix together pumpkin, brown sugar, and cinnamon. Stir in egg and milk.
  4. Pour into prepared pie crust.
  5. Bake for 20-30 minutes, or until filling is firm and crust is golden brown. Keep in the refrigerator until ready to serve so the filling has time to "set up."

Easy Classic Pumpkin Pie |Pixiedustkitchen.com

More Pies! 

Chocolate Pear Pie

Chocolate Pear Pie #7daysofpie| Pixiedustkitchen.com

Chocolate Chip Cookie Brownie Pie

Chocolate Chip Brownie Crack Pie. Chocolate chip cookies covered in a buttery brownie filling | Pixiedustkitchen

Peanut Butter Cup Pie

Peanut Butter Cup Pie | Pixiedustkitchen. Silky peanut butter cup filling poured over mini peanut butter cups and topped with an easy chocolate ganache.

Mini Pumpkin Pie Galettes with White Chocolate Ganache

Mini Pumpkin pies with white chocolate ganache. These look impressive, but couldn't be easier! Recipe on Pixiedustkitchen.com

It’s September! Which means we can eat pumpkin without people thinking we’re CRAZY. I hope you’re ready for Fall Foods Fever, because we’ve got it BADDD over here.

Our first recipe? A super duper simple version of a pumpkin pie. These may look fancy, but they could not be easier. All you have to do is roll out small discs of dough and put some dollups of pumpkin pie filling. Fold up the edges, and you are good to go!

Mini Pumpkin pies with white chocolate ganache. These look impressive, but couldn't be easier! Recipe on Pixiedustkitchen.com

I used my homemade pie crust recipe that I’ve been using and loving for 12+ years, since I was 8.  (Ahem. Excuse the horrible photos.)  I felt that forming the smaller discs would be easier with homemade pie crust as you don’t have to try to reform a premade one. However, if premade is more your jam, go for it! Simply cut each crust into four pieces, roll them into balls, and re-roll out into smaller circles.

Mini Pumpkin pies with white chocolate ganache. These look impressive, but couldn't be easier! Recipe on Pixiedustkitchen.com

You may have some pie filling left; I added a few tablespoons of flour and baked the rest in a muffin tin.

Surprisingly easy, and amazingly good! You should totally go make these now!

Mini Pumpkin Pie Galettes with White Chocolate Ganache
Author: 
 
Mini rustic-style pumpkin pies drizzled with creamy white chocolate.
Ingredients
  • 2 pie crusts (one recipe)
  • 1 15 oz can pure pumpkin
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ milk
  • 1 large egg
  • 1 cup heavy cream
  • ¾ cup white chocolate chips
Instructions
  1. Prepare pie crust if making homemade.
  2. Mix together pumpkin, brown sugar, cinnamon, and nutmeg.
  3. Mix in milk and egg.
  4. Roll pie crust into eight circles, don't worry about making them perfect.
  5. Place about ¼ cup of pie filling in middle of pie crust. Fold edges over and place onto lined baking sheet, putting four galettes on one sheet. (I put the galettes in the fridge to help firm up the crust a little but, but this is optional.)
  6. Preheat oven to 375˚F.
  7. Place baking sheet in the oven and bake for 5-10 minutes, or until edges are golden brown.
  8. To make ganache, microwave heavy cream and chocolate chips together for 30 seconds. Stir until smooth. If ganache doesn't smooth out, place back in microwave for 15 seconds at a time and stir until smooth. Drizzle over cooled galettes before serving.

More Pumpkin Recipes

Easy Pumpkin Crescent Rollls

2-Ingredient Pumpkin Spice Crescent Rolls. Buttery crescent rolls with a pumpkin spice filling. Made easy with the use of 2 simple shortcuts! |PixieDustKitchen.com

Pumpkin Spice Cookies

Pumpkin Spice cookies | PixieDustKitchen

Pumpkin Spice Cookies

Cake-like cookies made with pumpkin and fall spices.

Pumpkin Spice cookies | PixieDustKitchen

Have you ever done Zumba? I know the trends been around for a few years, but I went to a zumba class for the first time on Tuesday. If you don’t know what it is, it’s a form of aerobic exercise based on African dance. Basically, it’s a hip- swinging, punch throwing, more dance-y badass version of aerobics. The plus? A total body workout- not only were our arms and legs worked, but we even did an entire song of ab workouts.

That really doesn’t have a lot to do with these cookies; I just really enjoy Zumba. See, when you start food blogging, you have to start exercising more because you suddenly start eating more. (n the name of “research” and “quality control,” of course.)

Pumpkin Spice cookies | PixieDustKitchen

Back to these cookies! Pumpkin spice is a classic fall flavor, which I fell in love with as soon as I was introduced to pumpkin spice lattes. With my love for cookies, a pumpkin spice cookie was inevitable. To make them, I used pumpkin pie spice, which is a combination of cinnamon, ginger, nutmeg, and allspice. If you don’t have pumpkin pie spice in your area, use an equivalent amount of each of those.

These are made with melted butter, meaning that you don’t have to pull out a stand mixer and come together in one bowl- which is convenient for those of us who do baking in small spaces with limited materials. The dough does require some chilling- at least 1-2 hours and even a day. This does a few things: It helps the dough come together and makes it easier to work with, and also helps the flavors become nice and friendly to each other. I baked the majority of the cookies after chilling for around 1.5 hours. They were good, and you could definitely taste all the flavors, but I baked a few cookies a day or so later. These cookies… man oh man. They had a much more pronounced spice flavor than the cookies that were not chilled as long. I also found that they were softer and chewier, and less cake-y than the first batch.

Pumpkin Spice cookies | PixieDustKitchen

They’ll bake for 7-10 minutes; I found that 8 was the perfect time for my cookies. The 7 minute ones were a little too underdone, even when left out to sit and finish baking on the sheet. The 9-10 ones were a bit overdone, but much better than the 7’s. The 8 minutes were perfect- soft, chewy, cinnamon-y and pumpkin-y. These were also the ones that were chilled longer. They will look underdone when they come out of the oven, but will set up and continue to bake on the sheet- move them to a wire wrack when the middles look “done.” (not jiggly or gooey.)

But no matter how soon you bake them, they’re going to be fantastic. If you don’t have the patience to chill the dough, feel free to bake them as bars, increasing the baking time. Moral of the story? Buy a can of pumpkin, and make these cookies stat!

Pumpkin Spice cookies | PixieDustKitchen

Pumpkin Spice Cookies
Author: 
Recipe type: Dessert
 
Cake-like pumpkin cookies with a slight spice that taste like pumpkin pie!
Ingredients
  • ¾ Cup Butter, melted.
  • ½ Cup Pumpkin Puree
  • ½ Cup granulated sugar
  • 1 Cup brown sugar
  • 2 large eggs
  • ¾ Tablespoon pumpkin pie spice
  • 2 Cups all-purpose flour
  • ½ teaspoon baking soda
Instructions
  1. Mix together butter, pumpkin, and sugars. Mix in eggs, one at a time.
  2. Add spice, flour, and baking soda.
  3. Let chill for 2-24 hours.
  4. Preheat oven to 350˚F.
  5. Drop 2 tablespoons sized mounds onto baking sheets.
  6. Bake for 7-10 minutes, until edges are fully baked and golden brown. Cookies will look underdone, but will continue to bake as they cool. Let cookies sit for 5-10 minutes before transferring to wire wrack.

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Nutella Stuffed Chocolate Cookies

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Salted Caramel Nutella Stuffed Cookies

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S’mores Chocolate Chip Cookies

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2-Ingredient Pumpkin Spice Crescent Rolls

Soft, Buttery crescent rolls with a pumpkin spice filling. Made easy by using pre-made crescents, pumpkin, and fall spices.

2-Ingredient Pumpkin Spice Crescent Rolls. Buttery crescent rolls with a pumpkin spice filling. Made easy with the use of 2 simple shortcuts! |PixieDustKitchen.com

Okay, so technically this is a little more than two ingredients- it’s three. I’m sorry if you feel I lied!  I developed it with the intention to be two- crescent rolls and pumpkin pie filling. However, my grocery store was out of pumpkin pie filling (lots of food bloggers in this area, perhaps?), so I used pure pumpkin and cinnamon sugar. I’m advising you all, however, to use pumpkin spice (found in the spice aisle) or your favorite blend of fall spices. (Cinnamon, nutmeg, cloves, ect.)

2-Ingredient Pumpkin Spice Crescent Rolls. Buttery crescent rolls with a pumpkin spice filling. Made easy with the use of 2 simple shortcuts! |PixieDustKitchen.com

These are super easy. I’m all about the ease these days, given that I live in a dorm room and now do all my baking in a toaster oven. (Granted, a large, powerful kitchen aid toaster oven!) I made these in about 30 minutes, and they are the perfect quick treat- after school snack, breakfast, or side dish for Thanksgiving dinners!

Just crack open a tube of crescent rolls, spread 1 C of pumpkin over top, and sprinkle with spices. Then bake according to package directions- I used Pillsbury, and my baking time was around 15 minutes. Bake until they are golden brown- all ovens are different, so you should use your eyes and not rely 100% on baking times.

These are easy, quick, and perfect for when you need a quick recipe for dinner or your Thanksgiving potluck.

2-Ingredient Pumpkin Spice Crescent Rolls. Buttery crescent rolls with a pumpkin spice filling. Made easy with the use of 2 simple shortcuts! |PixieDustKitchen.com

2-Ingredient Pumpkin Spice Crescent Rolls
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Flakey, buttery crescent rolls stuffed with a pumpkin spice filling. Easy, quick, and delicious!
Ingredients
  • 1 Tube Pillsbury crescent rolls
  • 1 C Pure pumpkin or Pumpkin pie filling
  • ¾ Tablespoon pumpkin spice
Instructions
  1. Open and roll out crescent rolls. Separate.
  2. Spread pumpkin evenly over crescent rolls and sprinkle on spices.
  3. Carefully roll up crescent rolls and bake for 10-15 minutes, or until golden brown.