Category Archives: pumpkin

Individual Pumpkin Pies with Gingersnap Crusts

Since I recently acquired individual size tart pans, individual sized pumpkin pies seemed perfect for this time of year. I didn’t go with the typical pumpkin pie recipe that usually calls for sweetened condensed milk. Instead I added cream cheese, which made the pie so deliciously creamy, almost like a cheesecake, but not. You’ll have to try it and see for yourself, but you’ll never go back to an ordinary recipe.

In order to avoid cracks, you want to bake the pie(s) low and slow, preferably in a water bath to prevent the edges from baking too quickly. I do my pies at 325 degrees for about 50 minutes. The middle should still be wiggly when you remove the pie from the oven.

For the crust, I ground up gingersnap cookies, but you can use traditional pie crust or graham crackers as well. If you go with gingersnaps or graham crackers, a good rule of thumb is to mix about 1 tbs melted butter with 1 cup ground crackers. You want the crackers to be moist, but not soaked in butter. Pre-bake the crust at 350 degrees for about 7 minutes. Make sure the crust is hot when you put the filling in. You do not need to pre-bake the crust in a water bath.

Pumpkin Pie (Oven: 325 degrees)

  • 1 (8-ounce) package cream cheese, softened
  • 2 cups canned pumpkin
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 egg plus 2 egg yolks, slightly beaten
  • 1 cup half-and-half
  • 1/4 cup (1/2 stick) melted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg


Preheat the oven for the pie filling to 325 degrees F. The crust should already be baked.

For the filling, in a large mixing bowl, beat the cream cheese. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and nutmeg and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Then refrigerate. Pumpkin Pie is always best after it sits in the refrigerator for awhile before serving.

This makes a lot of filling. Enough for 1 pie or lots of individual pies. Leftover filling will hold in the refrigerator for about 3 days. You can also freeze the filling.

As a perfect addition, grab some heavy whipping cream and whip it up for the top of the pie. It takes 3 mins and tastes delicious!


Pumpkin Fudge

So after spending way too long at the dr’s office, unfortunately, I don’t have time to start strawberry preserves today, but I did make pumpkin fudge. It took me FOREVER to find recipes that didn’t call for weird ingredients (like marshmellow cream, yuck!). I wanted an old fashioned recipe…sugar, butter, milk. I decided to make pumpkin fudge, since I had pumpkin on hand, but there are lots of options at this website (

When making fudge, I’d suggest using a candy thermometer because that’s really the only way to accurately measure the temperature and to ensure the mixture reaches soft ball stage. You could check by putting a small amount in cold water to see if it forms a ball, but this is very hard and the margin for error is quite wide. Also, when mixing the fudge at the end, mix just until the gloss disappears and the mixture thickens, then QUICKLY put into prepared pan and spread evenly with your hands.

Pan: 8″ square pan lined with foil and sprayed with nonstick spray

1- 3 cups white sugar
2- 1 cup milk
3- 3tbs light corn syrup
4- 1/2 cup pumpkin puree
5- 1/4 tsp salt
6- 1/2 tsp cinnamin and 1/2 tsp nutmeg
7- 1 1/2 tsp vanilla
8- 1/2 cup butter

(When mixing, use a wooden spoon)
1- Combine sugar, milk, corn syrup, pumpkin, and salt in a saucepan. Mix thoroughly
2- Bring to boil on high heat, stirring constantly
4- Reduce heat to medium and continue to boil mixture without stirring until it reaches 238F
5- Remove from heat and stir in spice, vanilla, and butter
6- Let cool to 120F (or about 25 minutes)
7- Beat the mixture until it becomes thick and loses some of its gloss
8- Quickly pour into prepared pan and let stand
9- After totally cool and set, you may put onto a plate and cut into pieces

Have fun:)

Pumpkin Scones with Cinnamon Glaze

I can’t believe this is the first time I’ve baked with pumpkin this season, but I guess that’s probably because we’ve been apple picking twice already. Yesterday I bought a huge can of pumpkin and began my pumpkin baking with scones. These scones are pretty similar to the ones ar Starbucks. They’re baked at a higher temperature, so they’re crispy on the outside and soft on the inside. Buttermilk is also used instead of butter to make them less dense. I didn’t add anything additional into the mix, but you can choose to add raisins, craisins, or nuts. After baking them, you can also choose to make a cinnamon glaze to drizzle over the cooled scones.

Oven: 400 degrees
Makes 8 scones

2 cups flour
1/3 cup light brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking powder
1 tsp baking soda
pinch salt
1/2 cup cold unsalted butter, cut into pieces
1/3 – 1/2 cup buttermilk (Start with 1/3 cup and add more liquid if the dough feels too dry)
1/2 cup pumpkin
1 tsp vanilla extract
For the egg wash: 1 egg, lightly beaten and 1 tbs milk

Prepare baking sheet by either lining with parchment paper or spraying with non-stick spray and pouring flour over it- tap off excess.

1- Mix together flour, sugar, cinnamon, nutmeg, baking poweder, baking soda, salt
2- Add the butter to the flour mixture and cut in with a pastry blender. The mixture should resemble course crumbles
3- At this point, stir in any raisins, etc.
4- In another bowl, mix together pumpkin, buttermilk, vanilla and add this to the flour mixture
5- Mix until dough comes together- don’t overmix
6- Turn out onto lightly floured surface and knead four to five times
7- Pat dough into a circle about 7″ in diameter and 1.5″ thick- Cut in half and then cut each half into 4 pieces
8- Brush with the egg wash
9- Put scones on baking sheet and put another baking sheet underneath to prevent overbrowing in the hot oven. Bake for about 15 – 20 minutes or until knife inserted comes out clean
10- Let cool on wire rack. Once cool, you can make the drizzle (recipe below).

Cinnamon Drizzle:

3/4 cup powdered sugar
1/2 tsp cinnamon

1- Add enough milk to make a paste
2- Stir in cinnamon
3- Spoon over cooled scones

Pumpkin Scones with Cinnamon Drizzle

So I had leftover pumpkin and decided it was finally time to make those scones I have been saying I would make. Like the pecan pie, I’ve never made pumpkin scones. Again, I found a recipe that looked good and had at it. They were SO easy to put together and only 10 minutes to bake. The drizzle took 2 seconds to put together. Like the other scones I made, I made sure to line the baking sheet with foil and coat the foil with non-stick spray. They didn’t stick at all. Oh and make sure you let them cool all the way before adding the drizzle. I was a bit anxious and put it on too early, but oh well!

Here’s the recipe:
(recipe courtesy of green tea blog with some of my additions)
Oven at 425 degrees

2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2/3 cup sugar
2 tablespoons butter cut into small pieces
1 egg
1 cup canned pumpkin
1/2 teaspoon vanilla

For the drizzle:
1/2 cup confectioners sugar
some cinnamon and nutmeg- eyeball it
2 tablespoons milk

In one bigger bowl, mix all dry ingredients. With a fork, your hands, or a pastry blender mix the small pieces of butter in the dry ingredients until it looks like coarse meal.

In a separate smaller bowl, combine the pumpkin, egg, and vanilla.

Put the wet ingredients into the dry ingredients and mix until just combined. Don’t over mix or you’ll end up with tough scones. Once combined, pat the dough into a circle until about 1/2 inch thick or so. Cut the dough in half and then cut triangular scones. Bake for 10-12 minutes and cool.

Mix all three ingredients together and stir to combine, but remember don’t drizzle until the scones are cool!!

Have fun:)

Pumpkin Pie with a Graham Cracker Crust

Pumpkin pie is such a traditional fall treat. It makes the apartment smell so wonderful. For my pumpkin pies, I like to use a graham cracker crust. Also, instead of the traditional evaporated milk, I like to use sweetened condensed milk and then omit any other sugar from the recipe. I think the sweetened condensed milk makes the pie fluffier. Even though I’m not adding any sugar to the pie itself, I like to add some brown sugar to the top of the pie, kind of like a streusal topping. A nice addition to the streusal topping could be walnuts. You’ll see in the picture to the left that I did not spread the topping all over the pie, but that is definitely something you could do. Also, one last thing, I never measure any of the spices I add; I think that’s a bit boring. I also usually only use cinnamon and nutmeg in my pies; I just don’t like the taste of ginger. And if you have fine sea salt, use that.

Graham Cracker Crust:

1.5 cups finely ground graham crackers
6 tbs butter- melted
1/3 cup sugar

Use a rolling pin to mash the graham crackers. Put them in a bowl and add the sugar. Finally add the butter to this mixture and blend with spoon until all the dry ingredients are coated with butter.
Press into a 9″ pie plate.

Bake this at 375 degrees for 7 minutes. 

Pie Filling:

(Recipe courtesy of username jkaplan86, but with my substitutions)

15 oz pumpkin (not pie filling)
14 oz sweetened condensed milk
2 eggs
1 t cinnamon
1/2 t ginger
1/2 t nutmeg
1/2 t salt

Preheat oven to 425.
Mix all ingredients together. Place in the already baked crust.
Cover the crust with a thin strip of foil so it does not burn.
Bake at this temperature for 15 minutes.
Reduce heat to 350 and bake for another 35-40 minutes or until a knife comes out clean.
After about 30 minutes in the oven, remove the foil and add the streusal topping. Before doing this, however, stick a knife in the middle, it should look fairly clean. You don’t want to take the foil off and put the topping on too early.

Enjoy with whipped cream /or vanilla ice cream!