Pumpkin Pecan Streusel Pie

Pumpkin Pecan Streusel Pie
Yesterday  we hosted a Fakesgiving (fake Thanksgiving) at my house for my parents and brother to celebrate together since we are traveling to my in-laws for Thanksgiving this year. I originally planned on doing a scaled-down meal but I just can’t leave well enough alone and ended up with a big ‘ole dinner instead. Noah’s been dying for some pumpkin pie so we whipped this up together the night before.

I wanted to fancy up our pie a bit and you all should know by now that I kind of have a thing for streusel (as evidenced here, here and here….) so when I saw this recipe, I just had to give it a try. I tweaked the recipe a bit and used store-bought pie crusts instead of making my own. The original recipe made a homemade crust in a springform pan for an ultra-deep dish pie and well, as good as that sounded I just didn’t want to go there. I also replaced the walnuts with pecans because that’s what I had in my freezer.
Pumpkin Pecan Streusel Pie
I’ve eaten a many pumpkin pies in my life but this was my first homemade one and I have to say, it was quite delicious. The addition of the pecan streusel gave a nice texture that pumpkin pie usually lacks.

And the added bonus is that this recipe makes 2 pies so you can keep one for yourself and give one away. Noah’s teachers are going to have a pumpkin pie surprise tomorrow!

Pumpkin Pecan Streusel Pie
recipe adapted from Sprinkle Bakes
yields 2 9-inch deep dish pies

2 9-inch deep dish pie crusts
1 1/4 cups packed light brown sugar
3/4 teaspoon fine salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons pumpkin pie spice
4 eggs, lightly beaten
29 ounces (one large can) pure pumpkin puree
12 ounces (one can) evaporated milk
1/2 cup heavy cream
2 teaspoons pure vanilla extract

For the pecan streusel:
1/2 cup firmly packed light brown sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon
Pinch of salt
6 tablespoons cold unsalted butter
1 cup chopped pecans

1. Preheat oven to 350 degrees F. For the streusel: combine the brown sugar, flour, cinnamon, salt and pecans. Cut in the butter until it resembles course sand. Refrigerate until ready for use.

2. For the filling: in a mixing bowl, combine brown sugar, salt, cinnamon, nutmeg and pumpkin pie spice. In another bowl, mix the eggs, pumpkin, evaporated milk, heavy cream and vanilla. Gradually stir in dry ingredients until just mixed. Divide the filling evenly between the two pie crust. Cover crust with foil and bake for 40 minutes. Top with streusel and bake for another 10-20 minutes, or until pie is set but still a bit wobbly in the center. Cool to room temperature then cover and refrigerate overnight.

 

The Great Pumpkin Cookies

The Great Pumpkin Cookies
These are one of my favorite cookies of all time. The combination of pumpkin, cinnamon, oats, chocolate chips and pecans screams fall. And they are so soft and chewy, yum. As soon as September hits, the cravings for these start and doesn’t really go away until well past January. Well, if we’re being honest, I could eat these anytime of the year they are so good. But I’m a total pumpkin lover and don’t always stick to pumpkin only in the fall. I think that’s a silly rule.
The Great Pumpkin Cookies
This recipe is from my mom’s best friend, Kathe. She’s kind of the cookie queen in my world (my favorite sugar cookie recipe is from her too). We love to stay up all night baking Christmas cookies together during the holiday season.
The Great Pumpkin Cookies
These yummy cookies are named after “It’s the Great Pumpkin, Charlie Brown” because it’s very loved among our families as are these cookies. If you aren’t into oatmeal, be sure to check out some of my other favorite pumpkin cookies here and here.
The Great Pumpkin Cookies
The Great Pumpkin Cookies

1 cup butter, softened
1 cup brown sugar
1 cup granulated sugar
1 egg
1 tsp. vanilla
1 cup pumpkin
2 cups all-purpose flour
1 cup quick oats
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
1 cup mini chocolate chips
1 cup toasted pecans, chopped

1. Preheat oven to 350 degrees F. Cream butter and sugars together until light and fluffy, about 5 minutes. Meanwhile, in a medium bowl combine flour, quick oats, baking soda, cinnamon and salt. Set aside.

2. Add eggs and vanilla to creamed mixture, mix well. 3. Alternate adding dry ingredients and pumpkin until thoroughly combined. Stir in chocolate chips and pecans. Drop onto greased cookie sheet and bake for 10-15 minutes.
The Great Pumpkin Cookies

Pumpkin Granola

Pumpkin Granola
I love granola and it’s so easy to make at home with items I always have stocked in my pantry. At a recent trip to Trader Joe’s I discovered pumpkin Greek yogurt and just about died. I grabbed several and started daydreaming about the deliciousness. The only thing is that the texture of yogurt makes me gag so I have to have some kind of texture to eat it. I usually stir in toasted almonds but granola is always a yummy go to when we have it.
Pumpkin Granola
And what would be better with pumpkin yogurt than pumpkin granola? It was so good mixed into the yogurt, eaten by the handfuls and with milk. It’s not overwhelmingly pumpkin flavored but has a nice, warm fall spiciness. I skipped the cranberries and pepitas since I didn’t have any but I’m sure they would be a lovely addition.
Pumpkin Granola
Pumpkin Granola
recipe from Two Peas and Their Pod

5 cups rolled oats
1 cup slivered almonds
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
¾ tsp. salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup maple syrup
1 teaspoon vanilla extract
3/4 cup dried cranberries
1/2 cup pepitas

1. Preheat the oven to 325° F. Line a large baking sheet with parchment paper or aluminum foil and set aside.

2. Combine the oats, almonds, pumpkin pie spice, cinnamon, nutmeg and salt in a large bowl.

3. In a separate bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract until smooth.  Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.

4. Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and stir in dried cranberries and pepitas. Let cool completely. Store in an airtight container.

Caramel Pumpkin Spice Frappuccino

Caramel Pumpkin Spice Frappacino
I am so ready for fall weather! It’s still in the 80s around here and I am so tired of it. It seems a little wrong to be making so many pumpkin treats when we don’t have the cool fall breeze, scarves and sweaters but alas, it’s still happening around here.
Caramel Pumpkin Spice Frappacino
I’ve been seeing pumpkin drinks floating around pinterest like crazy and definitely wanted to join in on the fun but a hot coffee drink just isn’t an option right now. So when I saw this frappuccino recipe I knew it would be a good one to try. And since I’m not really a huge fan of coffee, it appealed to me because it had the same amount of coffee and milk so it wouldn’t have too strong of a coffee flavor.
Caramel Pumpkin Spice Frappacino
I also liked the combination of pumpkin and caramel. I used the delicious fleur de sel caramel from Trader Joe’s and leftover pumpkin from one of the many recipes I have been whipping up. It was the perfect afternoon pick me up!
Caramel Pumpkin Spice Frappacino
Caramel Pumpkin Spice Frappuccino
recipe slightly adapted from Miss in the Kitchen

1/2 cup skim milk
1/2 cup brewed coffee, cooled (I used caramel flavored coffee)
3 tablespoons pureed pumpkin
3 tablespoons dulce de leche or salted caramel
1/4 teaspoon cinnamon plus more for garnish
pinch of ground ginger
1 1/2 cup ice
1 tablespoon fat free Cool Whip

Blend all ingredients, except the cool whip, together in a blender. Pour into a glass and top with cool whip.

Pumpkin Doughnut Holes

Pumpkin Doughnut Holes
So, I have this little cake pop maker that my in-laws gave to me for my birthday a few years ago and I absolutely love using it to make doughnut holes. I can’t believe that I haven’t shared any recipes for it here…but I guess that would mean we couldn’t inhale them immediately, giving me a chance to photograph them. Lucky for you, I have been really pushy, bossy diligent about making sure I get photos of food before letting the boys at it since I want to have a stock pile of recipes and photos for once peanut arrives. I have a feeling I won’t be doing much cooking the first few weeks but I still want to pop in and share some yumminess with you all. But we all know what they say about the best laid plans so please forgive me if I am absent for a bit while we adjust to all these big changes.
Pumpkin Doughnut Holes
Speaking of all the changes coming up, have I mentioned that I’m kind of panicking. There are some days that I am literally checking the clock every few minutes, praying it will say 5:20 because that’s when Joel will be home and I’ll have some help. And that’s just with one. How am I going to handle two, while being sleep deprived? Those close to me know I need my sleep. Hah, this is going to be interesting. I know there is going to be a big adjustment and learning period and that we will get into a schedule that works for us. And I know we will have days that are just downright awful and Joel will come home to a crazed lunatic. But it will all work out, right? Right?
Pumpkin Doughnut Holes
Anyway, you’ve heard enough about my hopeful irrational fear of being a mother of two…back to the doughnut holes. Noah and I had a blast whipping these up. They were quick and easy to make with the cake pop maker and turned out super moist. But if you don’t have a cake pop maker, don’t worry. These can be baked up in mini muffin tins, they just won’t look as doughnut hole-y. They are the perfect spicy pumpkin breakfast this fall.
Pumpkin Doughnut Holes
Pumpkin Doughnut Holes
recipe from Polish the Stars

1 3/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/8 tsp. ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
3/4 cup pumpkin
1/2 cup milk
Cinnamon Sugar Coating:
1/2 cup butter, melted
2/3 cup granulated sugar
1 Tbsp. cinnamon
1. Preheat oven 350°F. Spray each cup of a mini muffin tin with cooking spray. Or, if you have a cake pop maker, plug it in to preheat.
2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. In a large bowl, whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and stir until just combined.
3. If baking in the oven, use a two tablespoon cookie scoop to divide batter among muffin cups until they are about 2/3 full.  Bake at 350°F for 10-12 minutes or until a toothpick inserted in the center comes out clean. If you are using a cake pop maker, spoon about a tablespoon of batter into each hole, close the lid and cook for 4-6 minutes (only took 4 for mine).
4. Meanwhile, melt the butter. In another bowl, combine the granulated sugar and cinnamon. Remove muffins from oven or cake pop maker and cool for 2 minutes, or until just cool enough to handle. Dip each doughnut hole in melted butter, then roll in cinnamon sugar to coat.

Pumpkin Doughnut Holes

Pumpkin Spice Gooey Smore’s Cake Bars

Pumpkin Spice Gooey Smore's Cake Bars
That’s quite a name, huh? I have been on a huge pumpkin kick lately, it is September after all (even though it still doesn’t feel like it). I have so many delicious recipes to share with you guys it’s been hard to keep it to just one a week.
Pumpkin Spice Gooey Smore's Cake Bars
I didn’t plan on making these bars but when I spied the pumpkin spice marshmallows at the store, they somehow jumped into my cart so I had to figure out something yummy to make with them. I was experiencing a major lack of creativity and for a few days could only think of rice krispie treats. But I wanted to share something more decadent. I was thinking and thinking, then smore’s popped into my head. Pumpkin and chocolate totally go together so I knew it would be a good combination.
Pumpkin Spice Gooey Smore's Cake Bars
I went searching through my saved dessert recipes and came across this one. I knew it was something I could alter into a delicious, spicy, fall treat. The original recipe called for yellow cake mix and white chocolate chips but to combine well with the pumpkin marshmallows, I decided to go with a spice cake mix and half dark, half white chocolate. If you prefer one kind of chocolate over the other, go with just that but I couldn’t decide which would be more delicious so I went with both!
Pumpkin Spice Gooey Smore's Cake Bars
Pumpkin Spice Gooey Smore’s Cake Bars
recipe adapted from Picky Palate

1 box spice cake mix
1 large egg
1 stick butter, softened
4 1/2 full graham crackers
5 ounces white chocolate chips
5 ounces dark chocolate chips
2 cups pumpkin spice marshmallows
1/2 cup sweetened condensed milk

1. Preheat oven to 350 degrees F. Line an 8×8 inch baking pan with tin foil that’s been generously sprayed with cooking spray. Make sure foil goes all the way up and over the edges.

2. Place cake mix, egg, and butter into a large mixing bowl. Mix with hands until a nice dough forms. similar to a cookie dough. Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, white and dark chocolate chips then marshmallows. Top with remaining half of dough pressing evenly. Drizzle sweetened condensed milk over top.

3. Bake for 28-33 minutes, until cooked through and golden brown on top. Remove from oven. Let cool for 5 minutes then take a knife and run along edges to loosen marshmallow (this will make your life easier when pulling foil out of pan to remove bars.  Let cool completely then remove bars from pan with foil edges. Cut into squares and enjoy room temperature or chilled.
Pumpkin Spice Gooey Smore's Cake Bars

Pumpkin Cream Cheese Muffins {Starbucks Copycat}

Pumpkin Cream Cheese Muffins
The other day I got a text from my aunt with a challenge…to recreate Starbucks pumpkin cream cheese muffins. Well, I can’t turn down a challenge, especially if it means I get to whip up something with pumpkin, my favorite dessert flavor.
Pumpkin Cream Cheese Muffins
I can’t compare these to Starbucks because the day I planned on picking one up, for research purposes of course, my sugar levels were high at my appointment and my midwife decided to do another glucose check just to be safe. So I decided that it probably wouldn’t be the best thing to be scarfing down in case there is an issue.
Pumpkin Cream Cheese Muffins
But what I can tell you is that these are some of the moistest (is that a word?) muffins I have ever made. The spices were rich and heavenly and don’t even get me started on the cream cheese filling. It was sweet and creamy which was a nice compliment to the pumpkin. Noah enjoyed eating just the tops of these muffins…smart kid.
Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins
recipe adapted from food.com

3 cups all-purpose flour
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
4 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 eggs
2 cups sugar
2 cups pumpkin
2 Tbsp. molasses
1 1/4 cups vegetable oil
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 tsp. vanilla
Chopped pumpkin seeds, walnuts or pecans (optional)

1. Preheat oven to 350.

2. Cream together the cream cheese, powdered sugar and vanilla. Dump onto on a piece of wax paper or parchment paper and shape it into a long log that is not any wider than a muffin cup. Put it in the freezer while you mix and fill the pans, up to an hour.

3. Meanwhile, mix together the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. In another large bowl, whisk eggs, sugar, pumpkin, oil and molasses together.

4. Unwrap the cream cheese mixture and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons.

5. Fill muffin tins (greased or paper cups) a little over half full. Put a cream cheese disc in the middle of each, pressing down. Sprinkle with 1 teaspoon chopped nuts or pumpkin seeds.

6. Bake at 350 degrees F for 20-25 minutes, until a toothpick comes out clean (do not touch the cream cheese mixture).

7. Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.
Pumpkin Cream Cheese Muffins