Allie Oop's Photo Blog

This Year I decided to try a different recipe then the one of the back of the can of pumpkin pie. I tried a recipe from allrecipes.com.

I ended up making this recipe for 2 pies but I didn’t double the recipe. The pie looked a bit different in each one. The pie pictured above in the one I made for my boyfriend. I used a deep dish pie plate which I realized makes things MUCH easier because there is no chance of spillage when transferring into the oven! This one took the amount of time listed on the recipe where as the other one I was making at the same time took about 30 more minutes until it had set completely! The flavor in this pie versus the Libby’s Pumpkin pie was slightly different. It was a lighter, airier pie, which I think is due to the corn syrup.

Overall a WONDERFUL Pumpkin Pie recipe! that I plan to use again!

On Sunday morning I went to brunch with 1/2 of my college roommates and their boyfriends. Since one of the girls had to work after brunch we went to a restaurant near her work. The Good Earth is a locally grown, locally owned organic restaurant. I had the Pumpkin Pancakes, which were a fall special. They were AMAZING!! 4 pancakes topped with applesauce and Craisins. WOW!! Typically I wouldn’t go to a organic restaurant they tend to be more expensive, but this was pretty good, although the service was slow.

Pumpkin Seeds:

I made these pumpkin seeds by washing them off, then laying them on a cookie sheet and sprinkling cinnamon and nutmeg over them. Put in the oven at 325 for around 20 minutes. Mixing them around occasionally so they don’t get stuck.

Happy Eating!

I found this recipe but then I used a different recipe for the pumpkin cupcakes, I took the Betty Crocker Zucchini Bread Recipe and made the pumpkin variation and turn them into cupcakes. The recipe:

3 cups Pumpkin
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups Gold Medal® all-purpose or whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder

In large bowl, stir Pumpkin, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients.

Bake for 20 minutes or until a toothpick comes out clean at 350°F

Frosting

Two (8-ounce) packages cream cheese, softened

1 stick unsalted butter, room temperature

2 cups confectioners’ sugar

1/4 cup pure maple syrup

Recipe idea adapted from: Honey and Jam’s Pumpkin Cupcakes with CreamCheese Frosting

Every fall the Dairy Queen commercials change over from one type of special blizzard to the best one there is, pumpkin pie. In college, I was soo excited for this blizzard that I’d stop by the closest Dairy queen to my apartment and check to see if they were in yet. One fall my sister came for the weekend and we went to Dairy Queen they had just started selling those blizzards that week. We were both soo excited. Yeah I know it’s just ice cream with pumpkin pie in it. But there is something about how it tastes, it’s real, it’s not an artificial flavoring, it’s the REAL thing. I watched them as they took a slice of pumpkin pie crust and all and put it into the cup of ice cream. Oh it is sooo good! I’m the type of person who gets REALLY cold in the winter, but I still have to have ice cream. Some people won’t eat ice cream once it gets cold, but I’m not one of them.

Recipe

Scone Dough:

2 cups (280 grams) all purpose flour
1/3 cup (72 grams) light or dark brown sugar
1/2 teaspoons ground ginger
1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113 grams) cold unsalted butter, cut into pieces
1/3 cup (50 grams) raisins
1/4 cup (30 grams) toasted and chopped pecans (optional)
1/3 – 1/2 cup (80 – 120 ml) buttermilk
1/2 cup fresh or canned pure pumpkin (if using canned pumpkin make sure there are no spices or sugar added)
1 teaspoon pure vanilla extract

Egg Wash:

1 large egg
1 tablespoon milk or cream

Turbinado sugar for sprinkling the tops of the scones (optional)

Turbinado sugar is a raw sugar that has been steam cleaned. It is light brown in color and coarse grained, with a slight molasses flavor.

Buttermilk has a nice thick creamy texture with a rich tangy buttery taste that makes baked goods tender. It is now commercially made by adding a bacteria to whole, skim, or low fat milk. However, in the past it was the liquid left over after churning butter. You can make your own by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup of milk. Let stand 5 to 10 minutes before using.

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the raisins and pecans, if using. In a separate bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not overmix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with the egg wash and sprinkle a little Turbinado sugar on top, if desired.

Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning. Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.

Makes 6 scones.

Read more: http://www.joyofbaking.com/PumpkinScones.html#ixzz0TObwH8Du