Preservation 101: Pumpkin Butter

For those of you who love both apple butter and the flavor of pumpkin, pumpkin butter is the natural next step! Think pumpkin pie on a spoon: spread on top of your toast, dolloped on your favorite scone, or even spooned over ice-cream.



Pumpkin butter is a cinch to make! I made mine in the crockpot which made it a no-brainer and resulted in a pumpkin-pie-aroma floating through the house and 6 lovely cups of butter with hardly any effort. Now, contrary to apple butter, pumpkin butter cannot be processed (see the National Center for Home Food Preservation if you doubt that). So, that means you need to store your finished product in the fridge or freezer.

PUMPKIN BUTTER
(adapted from easteuropeanfood.about.com)

1 pound pie pumpkin, peeled and cubed or 1 (15-ounce) can pure pumpkin
1/2 to 1 cup sugar (white or brown -- or, you could substitute 1/2 cup agave syrup)
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. cloves

If using fresh pumpkin: place pumpkin and 1/2 cup water in a saucepan. Bring to a boil, reduce heat to low and simmer until the pumpkin has broken down. Strain through a sieve or food mill. If using canned pumpkin, omit this step and pick up below.

Combine pumpkin puree with sugar and spices, and choose one of the following cooking methods.

Slow Cooker: Place pumpkin mixture in a slow cooker with the lid partially off to let steam escape. Set at low and cook, stirring occasionally for 6-12 hours, or until thick enough so the butter doesn't run off the spoon when turned upside down.

Stovetop: Place pumpkin mixture in a medium saucepan and cook over medium-low heat, stirring frequently, for 1-2 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.

Oven: Heat oven to 250 degrees. Place pumpkin mixture in a heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1-3 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.



Place hot butter into hot sterilized jars. Cover with sterilized lids and rings. Allow to cool and then store in the fridge for up to three weeks, or in the freezer for up to one year.

Makes 1 pint.

Note: I tripled this batch and used my crock pot. The first batch I made I left overnight, but felt it was too long. I made the second batch during the day so I could stop the cooking when I liked the consistency.

Off The Shelf: Pumpkin Cookbooks

I have come across several lovely cookbooks devoted entirely to pumpkins and squash. Their covers, table of contents, and photos make me feel all warm and cozy and in the mood for this fall comfort food. (Not to mention I like their size -- they are all just about 7 or 8 inches square.)

It's hard to choose a favorite, but perhaps it would be A Harvest of Pumpkins and Squash by Lou Seibert Pappas. The book begins with helpful information on buying, storing, and cooking squash, as well as different types of squash. Then, it delves into Breads and Breakfast, Soups, Salads and Sides, Entrees, and Desserts.

Have a look at some of the recipe titles: Pumpkin-Orange Waffles, Butternut Squash-Pear Bisque, Roasted Butternut Squash Polenta, Lemon-Roasted Chicken with Garlic, Winter Squash, Apples and Onions, Cranberry-Pecan Pumpkin Drop Cookies, Five-Spice Pumpkin-Ginger Cake, and Pumpkin Flan.

I found the recipes in this book so tempting that I made two for today's post: Cranberry-Walnut Pumpkin Coffeecake, and Spaghetti Squash with Spicy Meat Sauce (see below).

Next up is Pumpkin Butternut & Squash: 30 Sweet and Savory Recipes by Elsa Petersen-Schepelern. This book is also filled with mouth-watering photos and tempting titles: Roasted Pumpkin Salad, Italian Pumpkin Bean Soup, Pumpkin and Pepper Kabobs, Pumpkin Risotto, Pumpkin Gnocchi (this is EVERYWHERE this Fall and I am just dying to make some. It just hasn't happened yet), Pumpkin Biscuits, and Pumpkin Raisin Bread.

I made the Spicy Butternut Curry for Sunday lunch recently and it was incredible. I wanted the leftovers to go on and on. The recipe is included below.

Finally, we have Cooking with Pumpkins and Squash by Brian Glover. This is the newest book of the three, just out this past February. The photography is outstanding and the recipes look like they are too!

The book begins with a description of many types of squash and then launches into 75 pages of scrumptious recipes such as: Squash & Sage Frittata, Roasted Squash Wedges with Pumpkin Seed Pesto, Spicy Pumpkin & Coconut Soup with Ginger & Lime, Roasted Squash with Leek & Barley Pilaf, Pumpkin Fondue, Sweet Squash, Pecan & Maple Syrup Tart, and Pumpkin & Ginger Jam.

 

SPAGHETTI SQUASH WITH SPICY MEAT SAUCE
(A Harvest of Pumpkins and Squash)

1 large spaghetti squash (about 3 pounds)
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
4 Tbsp. butter
1 avocado, pitted, peeled, and diced
12 cherry tomatoes, red or yellow, halved
1/2 c. fresh Parmesan or Pecorino Romano cheese shavings
2 Tbsp. chopped fresh flat-leaf parsley

Greek Meat Sauce:
2 Tbsp. olive oil
1 large onion, chopped
1 1/2 pounds ground beef or turkey
1 cup water
1 1/2 cans (9 ounces total) tomato paste
2 Tbsp. red wine vinegar
2 cloves garlic, minced
1 tsp. salt
freshly ground black pepper to taste
1 tsp. whole mixed pickling spice
1/2 stick cinnamon

To make the Greek Meat Sauce, in a large saucepan, heat 1 Tbsp. of the oil over medium heat. Add the onion and saute until translucent, about 5 minutes. Transfer the onion to a plate, leaving the oil in the pan. Brown the meat in the reserved oil over medium-high heat, stirring to break it up into even crumbles. Return the onion to the pan. Add the water, tomato paste, vinegar, garlic, salt, and pepper. Tie the pickling spice and cinnamon in a small piece of cheesecloth and add to the stew. Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally and adding additional water if it threatens to scorch. Discard the cheesecloth.

Preheat the oven to 350F. Line a baking sheet with parchment paper. Cut the squash in half lengthwise and scoop out the seeds (a grapefruit spoon works so well for this). Place the squash, cut side down, on the prepared pan. Bake until the flesh can be easily scraped into strands with a fork (about 50-70 minutes). Remove from the oven and let cool slightly. Using a fork, scoop out all the flesh into a bowl and fluff the spaghetti-like strands. Toss in the salt and pepper. Place on a large, warmed platter or the cleaned squash shell.

Melt the butter in a small saucepan over medium heat and cook until it turns light brown. Pour over the squash strands. Toss with the fork to blend. Top the squash with the hot meat sauce. Scatter the avocado and tomatoes over and sprinkle with the cheese and parsley. Serve immediately (spaghetti squash looses its heat very fast).

Notes: If you don't have pickling spice and cinnamon sticks, you could switch to Italian seasoning by adding some dried basil and oregano. To save money, omit the avocado and chopped tomato, as well as the Parmesan cheese. I omitted the browned butter and just put a large pat of butter into the bowl of spaghetti squash.

Serves 4-6.

 

CRANBERRY-WALNUT PUMPKIN COFFEECAKE
(A Harvest of Pumpkins and Squash)

1 cup chopped walnuts or pecans
1 1/4 cup all-purpose flour
1/3 cup white or yellow cornmeal
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
3/4 c. granulated sugar
1/2 cup firmly packed light brown sugar
1/3 c. canola oil
1/3 c. sour cream
1 cup pumpkin or winter squash puree, canned or homemade
1 cup fresh or dried cranberries
3 Tbsp. Demerara or raw sugar

Preheat the oven to 350F. Butter and flour a 9-inch square baking pan.

Spread the walnuts in a small baking pan and bake until lightly toasted, about 8-10 minutes.

In a medium bowl, whisk together the flour, cornmeal, baking soda, salt, cinnamon, ginger, and cloves. In a large bowl, combine the eggs, granulated sugar, brown sugar, oil, sour cream, and pumpkin and beat with a large whisk or an electric beater until smooth. Add the dry ingredients to the pumpkin mixture and mix just until incorporated. Stir in the cranberries and 2/3 cup of the nuts. Scrape the batter into the prepared pan and smooth the top. Scatter the remaining 1/3 cup nuts on top and sprinkle with Demerara sugar.

Bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Transfer to a wire rack and let cool in the pan to room temperature, then cut into 9 squares. Store in an airtight container at room temperature for up to 2 days, or wrap tightly and freeze for up to 1 month.

Serves 9.

Notes: I omitted the nuts and went with only half the amount of sugar called for (this was for my children and I just didn't want them having all that sugar!). I used fresh cranberries, which tasted wonderful. However, since my cranberries were frozen, the baking time took about 20 minutes longer than listed. Also, I didn't want to sprinkle nuts and sugar on top so went with a simple dusting of rolled oats, just to keep it from looking too plain. It would also be worth trying this with whole-wheat flour.



SPICY BUTTERNUT CURRY
(Pumpkin Butternut & Squash)

2 Tbsp. sunflower oil
1 Tbsp. mustard seeds
1 lb. butternut or pumpkin, peeled, seeded, and cut into 1-inch cubes
2 onions, finely sliced
2 garlic cloves, crushed
1 inch fresh ginger, peeled and grated
a pinch of ground tumeric
4 chicken breasts, skinless and boneless, cut into 1-inch cubes
1 28-ounce can chopped tomatoes
1 cup heavy cream
1 large package of spinach, about 1 lb.
a pinch of ground cumin or garam masala
salt & pepper

Heat the oil in a large pan and add the mustard seeds, stir-frying until they pop. Add the butternut squash and the onions and stir-fry gently until the onions are softened and translucent. Add the garlic, ginger, salt, and pepper and stir-fry for 1 minute. Add the tumeric and stir-fry for 1 minute more.

Add the chicken, stir-fry until sealed on all sides, then add the tomatoes. Bring to a boil, then reduce the heat, and simmer, covered for about 20 minutes, or until tender.

Add the cream, bring to a boil, and simmer, stirring until thickened -- the cream will first boil with large bubbles, then small. Stop at this point or the cream will curdle. Add the spinach and cumin or garam masala, cover with a lid, and steam for 2 minutes until the leaves collapse, then stir in the rest of the ingredients. Serve with steamed rice or naan bread.

Serves 4-6+.

Notes: I keep my fresh ginger in the freezer and grate from frozen when needed. You could use frozen spinach, just thaw and drain before using.

Baker's Delight: Pumpkin Desserts

I love that the fall brings pumpkin things. The taste is so homey and comforting. From the minute Pumpkin Lattes are available until at least Thanksgiving, we enjoy many different pumpkin items. Today I want to give you three different dessert recipes: Pumpkin Cheesecake, Pumpkin Cake, and Pumpkin Bars. I hope you enjoy!


PUMPKIN WHITE CHOCOLATE CHEESECAKE
CRUST:
1 1/2 c. crushed gingersnap cookies
1/4 c. butter, melted

FILLING:
3-8oz. packages cream cheese, room temperature
1 c. sugar
3 eggs, lightly beaten
1 tsp. vanilla extract
5 squares (1 oz. ea.) white baking chocolate, melted and cooled
3/4 c. canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg

PECAN TOPPING:
1/2 c. chopped pecans
2 Tb. butter, melted
1 tsp. sugar

Fresh whipped cream (opt.)

Combine crust ingredients and press into bottown of a greased 9-inch springform pan; set aside.

Beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Stir in white chocolate. Combine pumpkin and spices; gently fold into cream cheese mixture until mixture is uniform. Pour over crust.

Bake at 350 degrees for 55-60 minutes or until center is just set. Cool on a wire rack for 10 min. Meanwhile, combine the topping ingredients in a pan and saute until nuts are golden brown - about 5 minutes. Cool.

Carefully run a knife around edge of springform pan to loosen; cool 1 hour longer. Refrigerate overnight (I've done less and it's fine). Transfer topping to container and store in refrigerator.

Just before serving, remove sides of pan; sprinkle nuts over cheesecake. Serve with fresh whipped cream. Refrigerate leftovers. 10-12 servings.



My husband's favorite cake is pumpkin spice cake. He loves it and frequently requests it for his fall birthday dessert. We enjoyed this bundt recipe topped with caramel icing. I like it best with cream cheese frosting although this caramel (birthday choice) was a close second.

PUMPKIN CAKE w/ CARAMEL FROSTING
1 c. canola oil (or vegetable)
3 eggs
1 - 15 oz. can of pumpkin puree (or the equivalent of homemade)
1 tsp. vanilla extract
2 1/2 c. white sugar
2 1/2 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. cloves
3/4 tsp. nutmeg
1 tsp. allspice
2 tsp. cinnamon
1/4 tsp. salt
1/2 c. walnuts or pecans, chopped (opt.)

Preheat oven to 350 degrees. Grease a 10 inch bundt or tube pan very well.

Cream oil, eggs, pumpkin, and vanilla together.

Sift the flour, sugar, baking soda, nutmeg, allspice, cinnamon, cloves, and salt together. Add to the flour mixture (I actually sift if directly into the wet ingredients). Mix just until fully combined. Stir in nuts if desired.

Pour batter into prepared pan. Bake for 1 hour or until toothpick inserted comes out clean. Let cake cool for 5-10 minutes and then turn out of pan onto platter. Let cool completely and frost with icing of choice.



CARAMEL FROSTING
(recipe slightly adapted from allrecipes.com)
2 Tb. butter
3 Tb. milk
1/2 c. brown sugar
1 c. powdered sugar
1/2 tsp. vanilla extract

In a saucepan over medium heat, melt butter and mix in in milk and brown sugar. Boil for 1 minute.

Remove from heat and beat in 1/2 c. of the powdered sugar. Coll slightly and beat in the vanilla and remaining sugar. Adjust with more milk for thinner consistency.

*It seemed thin to me so I added a bit more sugar - do not do this until you are certain you need it. I wished I had not so it would have drizzled better on my cake.


PUMPKIN BARS w/CREAM CHEESE FROSTING
(From Cookies Year-Round)
1 c. granulated sugar
1/2 c. packed brown sugar
2 c. white flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. nutmeg
4 eggs, lightly beaten
1 - 15 oz. can pumpkin
1 c. canola oil

Preheat the oven to 350 degrees. Spray a 9x13 and an 8x8 with cooking spray (or a lg. sheet pan).

In a large mixing bowl, stir together the sugars, flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Add the eggs, pumpkin, and oil and beat with a hand mixer on medium speed until ingredients combined (could also do this by hand).

Spread evenly into the prepared pans. Bake for 25 minutes until a toothpick inserted in the center of the bars comes out clean. Remove from the oven and cool completely. Spread with cream cheese frosting and cut in to bars. Store in a single layer for 2 days at room temperature or 4 days in the refrigerator. You can also freeze the unfrosted bars for up to a month.

Makes 4 dozen bars.

CREAM CHEESE FROSTING
1/2 c. butter, softened
1 - 8oz. block of cream cheese, softened
1 1/2 tsp. vanilla extract
Pinch of salt
4 1/2 c. powdered sugar

Beat together the butter, cream cheese, and vanilla until smooth. Add the pinch of salt and half of the sugar and mix until combined. Add the remaining sugar and beat until creamy and spreadable. Store in refrigerator. Does not freeze well.

Makes about 3 c. of frosting.

Old-Fashioned Pumpkin Doughnuts

For Christmas, I received Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker by Mark & Michael Klebeck with Jess Thomson - I think it might have been a not-so-subtle hint from my brother-in-law that doughnuts would be a good next step in the culinary world. I took the hint and excitedly obliged!

This book is awesome! It contains history, tips, recipes, and more for the famous doughnuts made by Seattle bakery Top Pot.  My kids were more than a little excited to see a doughnut book in the mix of my Christmas books and my three-year-old immediately started picking recipes for me to make.

The pictures are beautiful and inspiring and the recipes are detailed and specific. It is thorough and even includes gluten-free doughnut recipes. The book also provides many glazes and icings so you can mix and match your doughnut and topping. Really I just can't get enough of this book and it's not helping my healthier eating January. So...I'm going to also give you a yummy reason to break those resolutions for just one day...or two...at a time (ha!).

If you like to cook and bake and enjoy trying new techniques, this book is definitely for you - go pick up a copy! It's SO fun! I made the Pumpkin Old-Fashioned Doughnuts and the Sour Cream Old-Fashioned Doughnuts - they were both excellent and I can't wait to try another flavor. Today, I will share one recipe from this great book and you go buy the book and get the rest - you won't regret it and you will definitely want to make all of the different kinds! Oh and don't foget to drop off one of your delicious doughnuts for me to try!

Seriously, these are SO GOOD! My family (parents, sister & bil, husband, kids, etc) LOVED them! I'm totally a sucker for pumpkin so these were the first ones I made and honestly, they exceeded my already high expectations. I followed the instructions exactly since I've never made doughnuts and they turned out picture-perfect.





PUMPKIN OLD-FASHIONED DOUGHNUTS
Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker
Print This Recipe

3 c. cake/soft-wheat flour, plus more for rolling and cutting
2 tsp. baking powder
1 tsp. iodized salt
3/4 tsp. ground nutmeg
2 tsp. pumpkin pie spice
1/2 c. sugar
2 Tb. shortening/vegetable lard, trans-fat-free preferred
2 large egg yolks
2/3 c. sour cream
1/2 c. canned pumpkin Canola oil, for frying

Pumpkin Glaze:

4 1/2 c./1 lb confectioners'/icing sugar, sifted
2 tsp. light corn/golden syrup
1/2 tsp. iodized salt
1 tsp. pumpkin pie spice
1/4 c. canned pumpkin
1/2 tsp. vanilla extract
1/4 c. hot water

Serves 3 to 4

To make the doughnut dough: Sift the flour, baking powder, salt, nutmeg, and pumpkin pie spice together into a medium bowl, and set aside.

In a stand mixer fitted with the paddle attachment, mix the sugar and shortening/vegetable lard for 1 minute on low speed, until sandy. Add the egg yolks, then mix for 1 more minute on medium speed, scraping the sides of the bowl with a rubber spatula if necessary, until the mixture is light colored and thick.

Add the dry ingredients to the wet ingredients in three separate additions, alternating with the sour cream and pumpkin, mixing until just combined on low speed and scraping the sides of the bowl each time. The dough will be sticky, like wet cookie/biscuit dough.

Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap/cling film, for 45 minutes (or up to 24 hours).

Meanwhile, make the pumpkin glaze: Place the confectioners'/icing sugar, corn/golden syrup, salt, pumpkin pie spice, pumpkin, and vanilla in the work bowl of a stand mixer fitted with the paddle attachment. With the machine on medium speed, add the water in a slow, steady stream, and blend until all of the sugar has been incorporated, scraping the bowl a few times if necessary. Set aside.

Using a candy thermometer to measure the temperature, heat oil (at least 2 in deep) in a deep fryer, large pot, or high-sided frying pan to 325°F. Roll out the chilled dough on a generously floured counter or cutting board to 1/2 in thick, or about 8 inches in diameter, flouring the top of the dough and the rolling pin as necessary to prevent sticking. Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently reroll the dough to make extra holes (working with floured hands makes the dough less sticky), and cut again.

Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for 15 seconds, then gently flip them. Fry for 75 to 90 seconds, until golden brown and cracked, then flip and fry the first side again for 60 to 75 seconds, until golden. Transfer to a rack set over paper towels/absorbent paper.

While the doughnuts are still quite hot, dip the side with the deepest cracks on each into the warm Pumpkin Glaze. Let dry on cooling racks, glazed side up, for about 15 minutes.



My notes:

* This dough was not as sticky as I expected and was easy to work with - I did use regular all-purpose flour (sifted) but that isn't as light as cake flour so that may have contributed to the less stickiness.
* Keeping the oil at a consistent heat (between 325-350) was sometimes challenging and I accidentally added a couple of donuts too early which made them take longer or cook too fast and made the end product not quite as good but nobody complained and there were none left!
* I kept the glaze warm (which makes glazing easier) on my warming burner on the stove (low-medium).
* These were best the first day but still quite excellent the next day.
* I was not compensated in any way for this review except for getting to share and enjoy delicious, homemade doughnuts.

Check out our other pumpkin recipes!

Market Fresh: Pumpkin

This week we will be focusing on pumpkins. So it was only fitting that the market fresh would also be about pumpkin. Mine came from a local orchard and pumpkin patch. It is a pie pumpkin which makes is smaller and very good for eating.



Roasting a pumpkin (or squash) is very easy. It takes about 45 minutes - 1 hour depending upon the size. To begin, preheat the oven to 350 degrees. Cut the pumpkin in half and scrape out all the seeds. The seeds can be set aside for roasting separately.



Place pumpkin halves on a greased baking sheet face down. Prick skin with a fork. Put in the oven.



Roast for 45 minutes - 1 hour or until a paring knife inserted does not meet resistance. Remove from the oven at let cool. Scoop flesh (or "meat") of the pumpkin leaving behind only the outer skin. Puree and use in recipes or you can freeze it. Fresh pumpkin can tend to be stringy, so the pureeing will help elimate that texture.



The recipe I want to share is a savory one. It combines butternut squash with the pumpkin in a soup. My kids absolutely loved this - even my one year old. Oh and my husband and I liked it, too. It is suitable as a starter course for a meal, with a salad for lunch, or served alongside a sandwich for lunch or dinner.

CREAMY ROASTED PUMPKIN SQUASH SOUP

1 - 2-3 lb. pie pumpkin, roasted
1 - 1 lb. butternut squash, roasted
2 Tb. olive oil
1 lg. onion, diced
2 med. carrots, peeled and diced
2 lg. cloves garlic, minced
1/2 tsp. cinnamon
1/4 tsp. nutmeg (fresh ground if you have it)
1 1/2 qt. vegetable or chicken stock (I used veg.)
Salt & pepper to taste
1 generous Tb. butter
1/3 c. heavy cream (plus extra for serving)

Heat olive oil in stock pot and saute onion and carrots for about 10 minutes or until the onion is mostly translucent. Add the garlic and saute for 2 more minutes. Add the spices and cook for 2 more minutes. Add the stock, pumpkin meat, and squash meat and bring to a boil. Simmer for 10 minutes. Turn off heat. Puree soup using an immersion blender* or blending it in batches in a stand blender. Add salt and pepper to taste. Finish by stirring in butter and cream. Serve with a bit of cream drizzled on top. Enjoy!

Makes 6-8 servings



*I love my immersion blender! I remember the first time I did a pureed soup before I had one and I overfilled the blender and ended up with cream of broccoli soup ALL OVER the kitchen. Anyway, I use it all the time for pureeing sauces and  soups. If it broke, I would definitely replace it. It reduces the number of dishes and is so simple to use. So, I highly recommend an immersion blender (stick blender) - it's easy to store, fairly easy to clean, and worth the investment.

Off the Shelf: Nigella Lawson's "Feast"

Nigella Lawson's book Feast is a book I like to check out of the library at this time of year. Nigella is an anomaly to me and for years I've been trying to figure her out. She is one of the most talented food writers I know and her writing never ceases to inspire me. In fact, I find Nigella's cookbooks most useful just for her incredible word pictures that make you say, "yes, yes, yes, that's exactly what (said food) is like."

However, I have a hunch that many of Nigella's recipes are made up on the fly, and don't really conform to normal cooking standards or methods. Nigella doesn't care. She's all about the moment and what tastes good now. However, her books are filled with lovely photos and so many recipe ideas, not to mention her descriptions. Her books are worth browsing and then, if you don't quite like the sound of her recipe, you can go online and find something similar.

Just listen to some of Nigella's descriptions:

Pumpkin and Apple Crumble: "Sweet, grainy cubes of pumpkin turned, with wincingly sour apples, in spiced butter and topped with a brown-sugar rubble of sandy crumble: this is the most cozy, warming dessert you could imagine."

"You don't have to be a vegetarian to appreciate the pleasure to be gained from dipping raw vegetables into untraditionally lemony guacamole, followed by griddled slices of eggplant, wrapped around a minted, garlicky easy cheese filling and doused in sweet tomato sauce, and then for dessert, a sugar-dusted pyramid of ricotta fritters. Anyone who doesn't want to eat this, doesn't deserve dinner in the first place."

"This is not so much a recipe, more an enthusiastic suggestion: a scented, simple salad with which to greet a turquoise-skied summer's day."

"There is something about muesli, real muesli, that makes me feel I am some intellectual, beautiful free spirit, throwing pots and writing poetry or political diatribes in 1960's Hampstead. And it's a feeling I quite like."

Now look at some of the chapters in Feast:
Thanksgiving and Christmas
New Year
Meatless Feasts
Valentine's Day
Easter
Passover
Breakfast
Kitchen Feasts
Chocolate Cake Hall of Fame
Midnight Feasts
Wedding Feast
Funeral Feast

I opted to try the Pumpkin and Apple Crumble and the Maple-Roasted Parsnips. Unfortunately, I substituted butternut squash in the pumpkin and apple crumble, which left me with chunks of meaty squash instead of melt-in-your-mouth lumps of soft pumpkin (so don't substitute in this recipe!). And, the parsnips were disappointing -- more because I think they were not fresh and therefore dried out in the oven rather than crisping up and becoming candied morsels of delight. But you can have a go yourself:



PUMPKIN AND APPLE CRUMBLE
(Feast)

3 lbs pumpkin, to give 1 lb 14 oz when peeled and de-seeded, cut into 1-inch pieces
2 tart cooking apples (2 lbs)
4 Tbsp. butter
1/2 c. sugar
2 Tbsp. lemon juice
1/4 tsp. ground cloves
1 tsp. ground ginger
1 tsp. ground cinnamon
3/4 c. golden raisins
vanilla ice-cream for serving

Topping:
2 c. flour
1 tsp. baking powder
1/4 tsp. baking soda
10 Tbsp. butter
1/2 c. light brown sugar
2 Tbsp. raw cane sugar or demerara sugar

Preheat the oven to 375F.

Put the peeled and chunked  pumpkin into a large pan, and peel and core the cooking apples. Cut them to a similar size to the pumpkin and add to the pan with the butter, sugar, lemon juice, spices, and sultanas.



Cook over medium heat for about 10-20 minutes, partially covering with a lid until the pumpkin and apple have softened. Tip the pumpkin and apple into a dish.

Put the flour, baking powder and baking soda into a bowl and rub in the cold butter to resemble rough oatmeal. Fork in the light brown sugar, and then tip the crumble topping evenly over the pumpkin and apple in the dish. Finally, sprinkle over the raw cane sugar. Bake for 45 minutes, turning the dish once in the oven to color evenly.

Let the crumble stand for about 20 minutes before serving, with some good vanilla icecream.

Serves 8-12.



MAPLE-ROAST PARSNIPS
(Feast)

2 lbs parsnips
vegetable oil
1/3 c. maple syrup

Preheat oven to 400F.

Peel the parsnips and halve them crosswise, then halve or quarter them lengthwise. Put into a roasting pan and coat with vegetable oil. Dribble over the maple syrup and roast until tender and sticky brown (30-45 minutes).

Serves 8-10.

Pumpkin Spice Breakfast Cookies

Who doesn't want a cookie for breakfast?!

What is you could eat a cookie for breakfast without guilt? A cookie that is satisfying, filling, and energy giving would be a win, right? I think we have the recipe for you! It's delicious and easy. We quadrupled the initial recipe and froze them to continue on our freezer breakfast prep trend. 

(As an aside, breakfast-to-go freezer meals continues to be one of my most favorite ideas ever. It just works so well for our family. I long ago gave up the illusion of sitting down to breakfast on school mornings and everyone is so much happier with this solution plus I don't worry that they haven't eaten enough or had enough protein.) 

Anyway...back to the recipe. I found this recipe on Leelalicious (I'm excited to try her other breakfast cookies!) and knew we had to try it. I made a few changes for our taste. I think these are perfect for fall and would be fun to customize with different nuts or fruits or sub applesauce for the pumpkin puree. 

Pumpkin Spice Breakfast Cookies

PUMPKIN SPICE BREAKFAST COOKIES

Makes 2 dozen cookies

1/2 c. coconut oil

1/4 c. honey

1/4 c. maple syrup

2 c. old-fashioned rolled oats

2 c. quick oats

1 c. dried cranberries

1 1/3 c. pumpkin seeds

1/2 c. golden flax meal

1 Tb. pumpkin pie spice

1 tsp. salt

1 tsp. vanilla extract

1 c. pumpkin puree

4 eggs, beaten

Preheat oven to 350 degrees. Melt honey and coconut oil. Mix together oats, cranberries, pumpkin seeds, flax, pumpkin pie spice, and salt. Add pumpkin, vanilla, eggs, honey, and oil. Stir all together to combine. Drop by 1/4 c. (large scoop) on a baking stone or parchment lined cookie sheet. Flatten cookie with the bottom of a cup (spray for easier flattening. Bake for 15-17 minutes until lightly browned around the edges. Let cool for 5 minutes and then remove to wire rack and let fully cool. If freezing, wrap cookies in wax paper and place in freezer bag. To enjoy, remove from freezer and nuke for 20 seconds if desired or let thaw.

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Bread Basket

November is the perfect time of year to get into the kitchen and bake some bread -- either quick or yeast. With the shorter days and cooler temperatures, the warmth of the oven and the tempting aroma of freshly baked bread will lift everyone's spirits.

Pumpkin muffins are an ideal treat for breakfast, afternoon snack, or as an accompaniment to soup and salad. This recipe is so versatile -- you can make it sweet for dessert (and even bake it in cake pans and top with icing), or you can make it healthy by substituting whole wheat flour and honey. I'm also thinking of trying a gluten-free version by substituting rice flour and masa meal for the flour.



PUMPKIN MUFFINS

3 eggs
1/2 tsp. vanilla
1 c. pumpkin
1/2 c. brown sugar (use 1 c. if you want a sweet cake or 1/2 c. honey if you want it without sugar)
1/2 c. oil

1 c. flour (here's where you can substitute whole wheat flour)
1 tsp. cinnamon
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ginger
1/2 tsp. nutmeg

3/4 c. raisins (optional)
1 c. walnuts, chopped (optional)

Beat eggs. Add vanilla, pumpkin, sugar, and oil. In a separate bowl, sift together flour, cinnamon, baking powder, baking soda, ginger, and nutmeg. Add flour mixture to egg mixture, mixing just until incorporated. Add raisins and walnuts. Pour into lined muffin tins. I like to sprinkle the muffin tops with rolled oats at this point -- just to make them look more inviting. Bake at 350F for 20-25 minutes or until done.  Makes 12. (You can also bake this as a loaf -- it will take 50-55 minutes to bake.)

Dinner rolls are another type of bread in high demand during the months of cold weather. I have made this recipe countless times, relying on my bread machine to do the hard work for me.



BREAD MACHINE DINNER ROLLS

1 1/3 c. water
8 Tbsp. butter
1/4 c. sugar
1 egg
1 tsp. salt
3 1/2  c. all-purpose flour (can use some whole wheat)
4 Tbsp. dry milk powder (if you have it)
2 tsp. dry yeast

Measure ingredients into bread machine in order given. Use the "dough" setting (mine takes about 2 hours). Once ready, divide dough into two halves. Roll each half into a circle about 14 inches or so in diameter.



Cut the circle into twelve "pie" pieces. Roll each piece from the large end to the point to form crescent rolls.



Place rolls on greased cookies sheets and brush with egg glaze (1 egg mixed with 2 Tbsp. water). Let stand 10-15 minutes and then bake at 375F for 25-35 minutes. Makes 2 dozen.



A favorite yeast bread of mine is Pumpkin Raisin Bread. It combines my love of pumpkin with my love of yeast bread, along with hints of another kind of bread I love so much -- Cinnamon Bread. If you enjoy making yeast breads, you need to give this one a try!

PUMPKIN RAISIN BREAD
(original recipe from Laura T.)

2 pkg. yeast (or 4 1/2 tsp.)
1/3 c. honey
2/3 c. warm water
1 (15 oz.) can pumpkin
1/4 c. oil
2 tsp. salt
2 tsp. cinnamon
1 1/2 tsp. ginger
1/2 tsp. nutmeg
6 1/4-7 1/4 c. flour (can be all white, all whole-wheat, or a combination of both)
2 eggs
1 1/2 c. raisins

In a large bowl, sprinkle yeast and sugar over warm water; stir until dissolved. Add pumpkin, oil, salt, spices, and 1 1/2 c. flour. Beat with wire whisk at low speed until well blended. Increase speed to medium; beat 2 minutes. Add eggs and 1 c. flour; beat 2 minutes more.

With a wooden spoon, stir in raisins and enough additional flour to make a soft dough. Knead for 5-8 minutes. Place in a greased bowl and let rise until doubled, about 1 hour.



Punch dough down. Divide in half or thirds (for round loaves). Shape dough into loaves and place in greased loaf pans or on greased cookie sheets. Let rise for 45 minutes.



Bake at 375F for 35-40 minutes. Makes 2 loaves (or 3 small loaves).

Pumpkin Cranberry Spice Cookies

Do you have pumpkin and cranberries leftover after your Thanksgiving festivities? If so, these cookies are a perfect way to use them up. I brought these cookies to a movie night with some friends. They were very well received.

Don't let the long ingredient list intimidate you. These come together easily and while the pumpkin cream cheese frosting is an extra step, it takes the cookies to the next level of deliciousness! As usual, these are gluten-free. However, if you can eat regular wheat flour, then just use that in place of the gluten-free flour, and omit the xanthan gum.

Because these cookies have a soft, cakey texture, they are best enjoyed within a couple of days of baking. Otherwise, pop the extras in the freezer to enjoy another time.



PUMPKIN CRANBERRY SPICE COOKIES
Print This Recipe


2 1/4 c. all-purpose gluten-free flour mix
2 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4-1/2 tsp nutmeg
1/8 tsp cloves
1/2 tsp salt
1/3 c. brown sugar, packed
1/3 c. white sugar
1/2 c. butter, softened
2/3 c. pumpkin puree
2 eggs
1 tsp vanilla
1/2 c. plain yogurt
2/3 c. chopped fresh of frozen cranberries

Icing
2 1/2 Tbsp butter
1 1/2 - 2 c. powdered sugar
2 Tbsp heavy cream
3/4 tsp vanilla
2 Tbsp pumpkin puree
1/4 tsp cinnamon
dash each of ginger, nutmeg, and cloves

Preheat oven to 375°F. Line a baking sheet with parchment paper.

In a large bowl, sift together the flour, baking powder, baking soda, xanthan gum, spices, and salt.

In a separate bowl, combine the sugars and butter and using a mixer, beat until fluffy and lightened in color. Add the pumpkin puree and beat until combined. Add eggs one at a time; mixing completely between each. Stir in the vanilla.

To the pumpkin mixture, add the flour mixture alternating with the yogurt. Mix between each addition. Stir in the cranberries.

Drop by rounded Tablespoonfuls onto the prepared baking sheet. Bake for 10-12 minutes (mine took the full 12 minutes) or until edges are golden. Cool completely on a wire rack.

For the icing: Heat the butter in a saucepan until lightly browned, but not burned, stirring constantly. Remove from heat and whisk in the cream and vanilla. Add some powdered sugar to make a paste. Then add the remaining powdered sugar slowly, whisking until fully combined (add powdered sugar until icing is desired consistency). Stir in spices and the pumpkin puree.

Pumpkin Dutch Apple Pie

Pie is probably my favorite dessert. And I love that the typical Thanksgiving dessert is an array of pies. I always want a sliver of each kind, which likely works out to be at least two slices! :) However, if your Thanksgiving celebration is on the small side and you don't need to make more than one kind, how do you decide which flavor makes the cut? Well, here's a pie that does double duty as both pumpkin and apple pie. This just might be your solution for Thanksgiving this year.

While browsing online, I found a recipe for this pie, but I didn't stick with the original, instead I decreased the sugar and increased the spices. The original version lacked the pumpkin pie spice element.

I tried this pie both warm from the oven and then cold the next morning. The chilled slice was definitely my preferred  way as the chilling time allowed the complexity of the spices and flavors to develop. So, if you decide to make this for your celebration, make it Wednesday and pop the pie into the fridge for your next day festivities.

This pie can easily be made gluten-free by substituting your favorite all-purpose gluten-free flour blend for the regular all-purpose flour. And by making a gluten-free pie crust. The version you see below is 100% gluten-free, so it works out quite well!



PUMPKIN DUTCH APPLE PIE
Print This Recipe


1 unbaked 9-inch deep-dish pie shell (use your favorite gluten-free recipe for a gf version)

Apple Layer
2 c. peeled, cored, thinly sliced apples
2 Tbsp sugar
2 tsp all-purpose flour
1 tsp lemon juice
1/4 tsp cinnamon

Pumpkin Layer
1 1/2 c. pure pumpkin (not pumpkin pie filling)
1 c. evaporated milk
1/2 c. sugar
2 large eggs, lightly beaten
2 Tbsp butter, melted
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1/4 tsp salt

Crumb Topping
1/2 c. all-purpose flour
1/3 c. chopped pecans
1/4 c. sugar
3 Tbsp butter

Preheat the oven to 375°F.

Roll out pie crust and place into a 9-inch deep dish pie plate.

In a bowl, combine all of the apple layer ingredients. Pour into the pie shell. In another bowl, combine all of the pumpkin layer ingredients. Pour over the apple mixture in the pie shell.

For the crumb topping, combine the flour, pecans, and sugar in a bowl. Cut in the butter using a pastry blender or two butter knives until the mixture resembles coarse crumbs.

Before adding the crumb topping, bake for 30 minutes. Then remove from the oven and sprinkle with the crumb topping. Lower the oven to 325°F and bake for an additional 20-30 minutes until the custard sets. Cool completely on a wire rack.

Enjoy cold with whipped cream!

Weekend Fare: Pumpkin Dip & Pumpkin Pie Spice

Our magazine review will be tomorrow with our picks for the best Thanksgiving magazines!

Today, I'm sharing a recipe that wouldn't generally be in my repetoire but is delicious and very easy for holiday entertaining, so I'm making an exception. :) This is a quick, easy, and wonderful dessert dip. It's great for this time of year - perfect for showers, open houses, and snacks. I requested the recipe after enjoying it at an event and modified a little for our taste. You can serve this with gingersnaps, cinnamon grahams, cinnamon pita chips or whatever else sounds good to you!



PUMPKIN FLUFF DIP
Print These Recipes

1 container (8 ounce size) frozen whipped topping, thawed (or equivalent stabilized, sweetened whipped cream)
1 box (5 ounce size) instant vanilla pudding mix
1 can (15 ounce size) solid pack pumpkin
1 1/2 tsp. pumpkin pie spice (I make my own - recipe below)

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

PUMPKIN PIE SPICE
4 tsp. Cinnamon
2 tsp. Ginger
2 tsp. Nutmeg
1 tsp. Allspice
1 tsp. Cloves

Combine and store in an airtight container.

Baker's Delight: Pie

Today we are going to share with you several different pie recipes and two pie crust recipes as well. Any of these would be perfect for your holiday celebrations!

We have collaborated on this post so our names appear next to the recipes we have contributed. We hope you enjoy!



RUSTIC APPLE TART - Heather


3 1/2 - 4 lbs granny smith apples (about 10-12 apples)
1/4 c. white sugar
1/2 c. brown sugar
juice of 1 lemon
2 tsp. cinnamon
1/3 c. flour

1 1/2 Tbsp. butter
cream or milk for glazing

1 recipe of pie dough (enough for a 2 crust pie)

Peel, core and slice the apples into a large bowl. Add sugars, lemon juice, cinnamon and flour.



Roll out half of the pie dough into a large circle and place on a baking sheet lined with parchment paper or well-greased.



Place half of the apples into the center of the dough. (If half of your apples seems to much, use a bit less.)



Place a few pats of butter on top of the apples. Fold the edges of the dough over the apples.



Brush the top of the tart with cream or milk and bake at 350F for 70-80 minutes or until crust is golden and filling is bubbly and tender. Makes 2 tarts. (This recipe is easily halved.)



PIE CRUST - Heather
(original recipe from Martha Stewart)

2 1/2 c. flour
1 c. butter (8 oz.) -- use either salted or unsalted, whatever your preference
ice cold water

Combine the flour and butter in the food processor fitted with a metal blade. Pulse until mixture resembles coarse crumbs. Tip crumbs into a bowl and add just enough ice water to make a good dough. Knead briefly and divide into two rounds. Wrap with plastic wrap or waxed paper and chill.

If making by hand, rub butter into flour until mixture resembles coarse crumbs. Add ice cold water as above.

Makes 2 pie crusts, usually with a bit left over.

This is the first year I've made this cranberry-blueberry pie and it is amazing. Blueberry pie is one of my very favorite kinds of pies, and the addition of cranberries, along with orange, makes for a very festive dessert. I will be making this recipe over and over again.



CRANBERRY-BLUEBERRY PIE - Heather
(from The Thanksgiving Table by Diane Morgan)

1/2 small orange, including peel, seeded and quartered
12 oz. fresh or frozen cranberries, picked over
4 c. fresh or frozen blueberries (about 1 1/4 pounds)
1/2 tsp. salt
1 2/3 c. sugar
5 Tbsp. cornstarch

Coarsely grind the orange in  a food processor or blender. In a large saucepan, combine all the remaining ingredients. Stir to combine and bring to a boil. Reduce the heat to a simmer, and cook, stirring constantly, until the mixture has thickened and the sugar has dissolved, about 4 minutes. Set aside and cool completely.



Preheat the oven to 400F. Roll half of the pie crust out and line your pie pan. Spoon the cooled filling into the pie shell, mounding it in the center. Roll the second half of the pie crust and drape over the pie. Trim the excess dough and crimp the edges. Cut slits in the top of the pie to allow steam to escape. Brush the pie with milk and sprinkle with sugar.

Place the pie in the oven and place a rimmed baking sheet below it (to catch drips). Bake until the crust is golden brown and the center is bubbling, 50+ minutes. Cool on rack. Makes 1 pie.

I first started making this pie for one of my brother-in-laws. It is his favorite and I had never attempted it. I must say, it is now one of the favorites among much of the family. The silky texture and decadent richness are so wonderful!

This pie can easily be made gluten free by omitting the crust and making it as a mousse in ramekins or using a gluten free cookie crust.



FRENCH SILK PIE - Alaina

2 sticks butter
1 1/2 cups white sugar (superfine sugar would be an excellent choice)
4 (1 ounce) squares unsweetened baking chocolate
2 teaspoons vanilla extract
4 eggs*
1 (9 inch) pie shell, baked

In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.

In a large bowl, cream butter and sugar until pale yellow and very fluffy**. Blend in the melted chocolate and vanilla. With an electric mixer on medium speed, beat in the eggs, one at a time, taking 5 minutes for each egg*. Pour filling into baked pie shell. Refrigerate 4 hours before serving.

I top with shaved chocolate (white & dark) and/or fresh whipped cream!

*I use farm fresh eggs since they are not cooked in this recipe. The FDA recommends that children and pregnant women not consume raw eggs.

**Beating the butter and sugar until very fluffy and adding the other ingredients and beating for the times mentioned is absolutely important. Do not skip those steps or you will have a grainy pie.

This pie is scrumptious! A little tart, a little custard, and a nice crisp top. It was so good. I made it once a few years ago and hadn't made it again until recently and it received great reviews. It will definitely be appearing at our Thanksgiving gathering this year!


CRANBERRY CHESS PIE - Alaina
(Williams-Sonoma's Pie & Tart Book)

1 rolled-out basic pie dough (recipe below)
1 1/2 c. sugar
1/2 c. unsalted butter, melted
1/8 tsp. salt
3 eggs
1/4 c. all-purpose flour
1/3 c. buttermilk
1 tsp. cider vinegar
2 tsp. orange zest, finely grated
2 c. fresh or frozen cranberries, coarsly chopped (use a food processor or food chopper)

Roll pie dough out and transfer to a 9-inch pie dish. Crimp edges and refrigerate or freeze until firm. About 3o minutes. Preheat oven to 375 degrees.

Partially bake the pie shell in the lower third of the oven. Transfer to a cooling rack and cool.

In a bowl, whisk together the sugar, melted butter, and salt. Add the eggs one at a time, beating until smooth after each addition. Stir in the flour, then the buttermilk, vinegar, and orange zest, mixing well. Stir in the cranberries. Scrape the mixture into the partially baked pie shell.

Bake the pie in the 375 degree oven for 50-60 minute or until the top is lightly golden brown and domed and the filling is firm. Cool completely. Serve at room temperature. Makes 1 pie.

PIE CRUST - Alaina
(Williams-Sonoma)
1 1/4 c. flour
1 Tb. sugar
1/4 tsp. salt
1/2 c. unsalted butter (I've used salted before)
3 Tb. ice cold water (may need a bit more if not coming together)

Mix together the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse cornmeal with butter no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

Pat into a ball and flatten into a disk. Lightly flour the work surface and rolling pin then roll out. Re-flour as needed and turn dough to keep from sticking.

Makes 1 crust.

What would Thanksgiving be without a pumpkin pie? I like pumpkin meringue pies, frozen pumpkin pies, pumpkin custard pies, and pretty much any other variation on the pumpkin pie. And yet, there is nothing quite like a piece of traditional pumpkin pie with fresh whipped cream on top. Not too sweet and just the right amount of creaminess.



PUMPKIN PIE - Alaina
(adapted from Better Homes & Garden)

2-1/4  cups canned pumpkin (about 1-1/3 15-ounce cans)
3/4  cup sugar
1 - 1 1/2 teaspoon ground cinnamon
1/2  teaspoon ground ginger
1/4  teaspoon ground nutmeg
3  eggs, slightly beaten
3/4  cup whole milk, half-and-half or light cream

For filling, in a large bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a fork just until combined. Gradually add half-and-half; stir until combined. Pour filling into prepared pastry shell.

To prevent over-browning, loosely cover edge of the pastry shell with foil or a pie guard. Carefully transfer pie to oven rack. Bake in the 375 degrees F oven for 30 minutes. Remove foil. Bake 25 to 30 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours. Serve with fresh whipped cream!

* Variation: Add 1/2 c. apple butter and 1 Tb. flour and decrease pumpkin by 1/4 c. Delicious!

Baker's Delight: Pie

(Alaina) This past week, my November Martha Stewart Living arrived - it's a new subscription for me. The cover had delicious looking pies. So when I wanted to try a new pie to suggest for the blog, I turned to this issue. I selected the Pear Streusel which is actually a pear and cranberry pie. It is fabulous. Perfect balance of flavors - sweet and tart.



PEAR STREUSEL PIE
(Adapted from Martha Stewart Living, November 2010)
Print This Recipe

1 recipe single pie crust

FOR THE CRANBERRY SAUCE
6 oz. fresh or thawed frozen cranberries (1 1/2 cups )
1/2 c. granulated sugar
1/2 c. water
1/2 tsp. cinnamon

FOR THE STREUSEL TOPPING
1 c. all-purpose flour
3/4 c. packed light-brown sugar (I did a little less)
3/4 c. old-fashioned oats
1/2 tsp. ground cinnamon
Coarse salt
1 stick cold unsalted butter, cut into small pieces

FOR THE FILLING
1 1/2 lb. firm, ripe pears, such as Bosc or Bartlett, peeled, cored, and thinly sliced
1/4 c. granulated sugar
Coarse salt
2 Tb. all-purpose flour
1/8 tsp. fresh lemon juice

Make the crust: Roll out dough to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Crimp edges. Freeze until firm, about 30 minutes.

Meanwhile, make the cranberry sauce: Bring cranberries, granulated sugar, water, and cinnamon to a simmer in a pot. Cook until cranberries are tender and start to burst and sauce is thick, about 25 minutes. Let cool completely.

Preheat oven to 375 degrees. Make the streusel: Whisk together flour, brown sugar, oats, ground cinnamon, and 1/2 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers until combined and mixture resembles coarse meal with some large pieces remaining. Refrigerate.

Make the filling: Mix together pears, granulated sugar, 1/4 teaspoon salt, the flour, and lemon juice. Stir in cooled cranberry sauce.

Transfer filling to crust; top with streusel. Bake until filling is bubbling in the center and top is golden, about 1 hour and 10-20 minutes. Let cool.

(Stephanie) As requested, I'm sharing my pumpkin pie recipe,which is actually my mom's recipe. When I made this pie, I made a gluten-free pie crust. This was my first venture into gluten-free pies and I was happy with the recipe I found in The Gluten-Free Good Health Cookbook by Annalise Roberts.



MOM'S PUMPKIN PIE
Print This Recipe

1 9-inch pie crust (unbaked)
16-oz can pumpkin
3/4 c. sugar
1/2 tsp salt
1-1 1/4 tsp cinnamon
1/2-1 tsp ginger
1/4-1/2 tsp nutmeg
1/4-1/2 tsp cloves
2 eggs slightly beaten
1 c. evaporated milk

Preheat oven to 425°. Prepare pie crust and set aside.

Thoroughly combine pumpkin, sugar, salt, and spices. Blend the eggs and evaporated milk into the pumpkin mixture.

Pour into pie shell. Bake at 425° for 15 minutes.  Then decrease oven to 350° and bake for 35-45 minutes, until a knife inserted into the center comes out clean.

TRADITIONAL PIE CRUST
(from The Gluten-Free Good Health Cookbook)
Print This Recipe

1 c. + 2 Tbsp Brown Rice Flour Mix*
2 Tbsp sweet rice flour
1 Tbsp sugar
1/2 tsp xanthan gum
1/4 tsp salt
6 Tbsp cold unsalted butter, cut into 6 pieces (don't use margarine)
1 large egg
2 tsp orange juice or lemon juice

In the bowl of an electric mixer, mix together the flours, sugar, xanthan gum and salt. Add the butter and mix until the mixture is crumbly and resembles a coarse meal.

Add the egg and orange juice. Mix on low speed until the dough holds together; it should not be sticky. Form the dough into a ball using your hands and place on a sheet of wax paper. Top with a second sheet of wax paper and flatten the dough into a 1-inch thickness. Roll out the dough (if it seems tacky, refrigerate for 15 minutes). Remove top wax paper and invert into 9-inch pie pan. Remove second sheet of wax paper and crimp the edges. Fill with desired filling.

Makes 1 9-inch pie crust.

*Brown Rice Flour Mix: 2 c. Brown rice flour; 2/3 c. Potato starch (not potato flour!); 1/3 c. Tapioca flour.

Here are some previous ideas!
Rustic Apple Tart
Cranberry Blueberry Pie
French Silk Pie
Cranberry Chess Pie
Pumpkin Pie
Pumpkin White Chocolate Cheesecake
Gluten-free Walnut & Pecan Tart

Favorite Fall Recipes

In my opinion, fall is one of the best seasons for cooking and eating. Harvest provides the bounty to cook with and hungry appetites, whetted by the cold weather, are eager to devour the fruits of the kitchen. Here are our favorites:



Rustic Apple Tart: I love to make these tarts because they are easier than a pie, and you can get two of them from one recipe of pie crust. Apple pie is a perennial favorite and a must for the autumn.



Spicy Butternut Curry: this was a random selection from a squash cookbook that turned out to be a winner. I served it to company as well as just to our family.



Spiced Cider Punch: We enjoyed this at a friend's wedding and then used it for parties here at home. It is easy, seasonal, and very delicious.



Roman Apple Cake: This was most likely the first apple recipe I ever made growing up and it has stuck around as my go-to for a comfort cake.



Treacle Scones: these scones are filled with the scents of autumn and perfect for tea time on a windy wet day.

SAUSAGE LENTIL SOUP: We love this soup - It's filling and absolutely delicious!

BEET, GOAT CHEESE, & AVOCADO SALAD: This was such an unexpected and fabulous combination of flavors.

PUMPKIN DESSERTS: Pretty much anything pumpkin tends to be my favorite! The pumpkin cake, pumpkin bars, and pumpkin cheesecake are all wonderful.

CRANBERRY CHESS PIE: I stumbled on this recipe a few years ago and it's become a family favorite.

PUMPKIN PANCAKES & MAPLE BACON: While I didn't love how the photo turned out, we have continued to return to this pancake recipe.  Very fallish!