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Thanksgiving Classic… Pumpkin Pie!

HOWDY!!!!!!

OH MY GOSH I HAVE MISSED THIS SO MUCH!!! As some of you know, I’ve been training for the Nike Women’s Marathon in San Francisco in October, and between that, work, and having a (very small) social life, I have just been CONSUMED and not had the time to blog. Or bake much for that matter. 😦 Sad day. And while the race was almost a month ago (yes, I survived the marathon) I have still been in training for the Houston Marathon in January, hence the continued neglect. However, I have decided that the blog may no longer be neglected– it, too, is important, and necessary to my life! So with a VERY HAPPY HEART, I want to thank you for not getting annoyed with me for being absent (or at least not verbalizing it to me). BUT I AM BACK! I will try to post at least once a week… I can’t promise anything but I will do my best! Besides, it’s the holiday season, I HAVE TO BAKE! So here we go!

One of my best friends, Kelly, is having a Thanksgiving potluck at work tomorrow, and she signed up to bring pumpkin pie. Because I am SUCH a good friend (just kidding… but seriously haha) I promised her I’d make it for her! So when I got home from work today, I dusted of Stella the Mixer, and we got to work on the pie! And because I have to try everything I bake, I of course, made TWO pies so I could have one… I promise I shared with my family 🙂

So let’s get started friends!

You’ll need…

Pumpkin Pie Ingredients *Cinnamon not pictured

You’ll need to…

Preheat your oven to 350°. Unroll pie dough, and press into a 9-inch pie pan. Crimp the edges to make the pattern you like. Cover the pie dough completely (inside and the edges) with aluminum foil, and fill the pie pan with pie weights, uncooked rice, or uncooked beans***. Place in the freezer for at least 15 minutes. Remove from the freezer and bake for 10 minutes.

***Filling the pie pan with the weights/rice/beans keeps the crust from bubbling up when you bake it! And the reason you have to bake the crust before you put the filling in is to keep the crust crisp. If you don’t do this, the crust with come out mushy… yeah yuckers. So don’t skip this step! I promise you won’t regret it!

Remove foil, and bake the crust for about ten more minutes, or until the crust is beginning to color. In the bowl of your stand mixer (or a large bowl), beat the cream cheese until smooth.

Add in the pumpkin, and beat until completely combined. You don’t want lumps of cream cheese floating around in your batter, so scrape the bowl and make sure it’s completely incorporated!!! Es muy importante kiddos. (I really did learn something in spanish in high school…)

Add the sugar and salt, and beat until combined. Add the eggs and yolks, half & half, and butter, and beat until combined.

Add the vanilla, and all of your spices, and mix until fully incorporated (the batter should look speckled).

Pour the batter into your baked pie crusts, and bake for 50 minutes, or until the pie is set. You can use a knife in the center if you are unsure.

Cool pie completely on a wire cooling rack before serving. If you try to cut it before it’s completely cool, it won’t set properly… or look as pretty! Patience is a virtue peeps.

OH MY GOSH. SO GOOD!!! I am so glad I made an extra for pie for myself, because this pie is FANTASTIC! Seriously… I love it so much. I am entrusted with the pumpkin pie every year at Thanksgiving, so if there is one thing I know, it is good pumpkin pie. And THIS fits the bill. Yep. I wish I could eat the whole thing and not get fat… I guess one slice will do! The crust is nice and flaky, the pie is yummy and well spiced… it really is just delish!

So now that you’ve learned how to make it, you should go do just that! Make it for your family, your friends, WHOEVER you’re spending Thanksgiving with… they will love you so much (more than they already do)!!!

Thanks so much for reading, and feel free to leave comments/questions/suggestions! I am off to run off the sugar high I’m currently on… (I might have had more than one slice, oopsies!)

Love,

Katie

……………………………….

Here’s the full recipe…

Pumpkin Pie

Ingredients:

1 piece pie dough

1 package (8 oz) cream cheese, room temperature

2 cups canned pumpkin

1 cup granulated sugar

¼ tsp salt

1 egg + 2 egg yolks, slightly beaten

1 cup half & half

¼ cup unsalted butter, melted

1 tsp vanilla

¾ tsp cinnamon

1 tsp pumpkin pie spice

¾ tsp nutmeg

You’ll need to…

  1. Preheat your oven to 350°. Unroll pie dough, and press into a 9-inch pie pan. Crimp the edges to make the pattern you like.
  2. Cover the pie dough completely (inside and the edges) with aluminum foil, and fill the pie pan with pie weights, uncooked rice, or uncooked beans. Place in the freezer for at least 15 minutes. Remove from the freezer and bake for 10 minutes. Remove foil, and bake the crust for ten more minutes, or until the crust is beginning to color.
  3. In the bowl of your stand mixer (or a large bowl), beat the cream cheese until smooth.
  4. Add in the pumpkin, and beat until combined.
  5. Add the sugar and salt, and beat until combined.
  6. Add the eggs and yolks, half & half, and butter, and beat until combined.
  7. Add the vanilla, and all of your spices, and mix until fully incorporated (batter should look speckled).
  8. Pour the batter into your baked pie crusts, and bake for 50 minutes, or until the pie is set.
  9. Cool pie completely on a wire cooling rack before serving.

Adapted from Paula Deen.

Pumpkin Spice Muffins

Howdy!!

FALL!!! I love the fall… relief from the extreme heat, pretty foliage (not always in Texas, but I can dream), fantastic clothes, and the yummy fall flavors! Everyone has been tweeting and posting on facebook about their new boots, cooler temperatures, but mostly… their first pumpkin spice latte of the season! I am not a huge fan of coffee– if I’m going to indulge, I don’t like to waste it on something I don’t particularly care for, but i LOVE pumpkin, and all of the talk about it made me really want some pumpkin! So instead of having a pumpkin spice latte, I made my own treat– PUMPKIN SPICE MUFFINS!!! They are delicious, and great for breakfast, or even dessert (just add vanilla ice cream)!!! Seriously, they are SO FANTASTIC, I might have eaten 1 (or 3) within minutes of taking them out of the oven! They taste like fall, and they will make your house smell absolutely amazing! Trust me when I say, these things will go fast! My family and I have eaten almost a dozen… and I made them 2 hours ago. So let’s get to making them…

You’ll need…

Pumpkin Spice Ingredients

***I normally use unsalted butter, but all I had at home today was salted, so I used that and didn’t add salt. If you use unsalted butter, add 1 tsp salt!

You’ll need to…

Pre-heat your oven to 400°. Line two 12-cup muffin tins, and set aside. In a small bowl, mix your crumble ingredients together until well mixed, and set aside for later.

In a medium bowl, whisk together your flour, baking powder, baking soda, and spices until evenly distributed, and set aside.

In the bowl of your stand mixer, or a large bowl, beat together your sugar, butter, oil, eggs, pumpkin, and water until will mixed.

Add the flour mixture to the wet ingredients, and mix until well combined.

Add your white chocolate chips and nuts, and mix until evenly distributed.

Fill your muffin tins evenly with the batter; each cup should be full. (If the cups are full, they overflow just a little when they’re baking, which is PERFECTION in a muffin!!!)

Top each muffin with about a half tablespoon of crumble. Bake for 15-18 minutes, until tops are golden brown. Remove from the oven, and let cool in the muffin tin for 10 minutes, then move to a wire rack to cool completely.

OMG. These are so fantastic!!! Whether you’re like me and don’t feel like getting your fall flavors in a coffee cup, or just want a new way to experience pumpkin deliciousness, you MUST TRY THESE!!! They are so yummy, so fantastic, so perfectly fall… I promise you will love them!!! And so will the people around you! They will not last long, but they’re so easy to make, it won’t take long to whip up more! And this recipe makes about 2 dozen, so you’ll have plenty to go around, which is good, because you’ll need them!!!

I hope you enjoyed learning how to make these, and I hope you go channel your fall flavor love and make these immediately!!! I have a long day of work ahead, so I’m off for some sleep, but I’ve never been more excited to wake up for breakfast 🙂

Love,

Katie

…………………………………

Here’s the full recipe…

Pumpkin Spice Muffins


Ingredients:

Muffins:

3 cups all-purpose flour

2 cups granulated white sugar

¼ cup salted butter, melted

¼ cup vegetable oil

3 eggs

1 ½ cups pumpkin

½ cup water

1 ½ tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 tsp pumpkin spice

½ tsp nutmeg

½ tsp cloves

1 cup chopped walnuts or pecans**

1 cup white chocolate chips

Crumble:

4 tbsp butter, melted

1/3 cup all-purpose flour

3 tbsp granulated white sugar

3 tbsp brown sugar

**I used half a cup of each because I love both!

You’ll need to…

  1. Pre-heat your oven to 400°. Line two 12-cup muffin tins, and set aside. In a small bowl, mix your crumble ingredients together until well mixed, and set aside for later.
  2. In a medium bowl, whisk together your flour, baking powder, baking soda, and spices until evenly distributed, and set aside.
  3. In the bowl of your stand mixer, or a large bowl, beat together your sugar, butter, oil, eggs, pumpkin, and water until will mixed.
  4. Add the flour mixture to the wet ingredients, and mix until well combined.
  5. Add your white chocolate chips and nuts, and mix until evenly distributed.
  6. Fill your muffin tins evenly with the batter; each cup should be full. Top each muffin with about a half tablespoon of crumble.
  7. Bake for 15-18 minutes, until tops are golden brown. Remove from the oven, and let cool in the muffin tin for 10 minutes, then move to a wire rack to cool completely.